Chicken Pozole

Prep time: 5 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients:

1 Tbs olive oil

1 tsp dried oregano

¾ tsp ground cumin

½ tsp chili powder

2 cloves garlic, minced

1 small onion, chopped

4 stalks celery, chopped

4-6 tomatillos, roasted and chopped

4 cups low sodium chicken broth

1 (15 ounce) can white hominy, rinsed and drained

1 (15 ounce) can no salt added black beans, rinsed and drained

2 cups chopped or shredded rotisserie chicken

1 Tbs fresh lime juice

¼ tsp salt

¼ tsp black pepper

1 avocado, peeled and diced

4 radishes, thinly sliced

½ cup fresh cilantro, chopped

Directions:

• Heat oven to 400°F. Remove husks from tomatillos, rinse and pat dry, then place on foil-lined baking sheet. Roast until lightly browned and softened, about 15-20 minutes.

• Heat olive oil in large pot over medium heat. Add oregano, cumin, chili powder, garlic, onion and celery. Sauté until softened, about 5 minutes.

• Add roasted tomatillos, broth, hominy and black beans. Bring to low boil and cook for 8 minutes.

• Stir in chicken and let cook for another 2 minutes, or until chicken is heated through.

• Remove pot from heat. Add in lime juice, salt and pepper.

• Serve into bowls, top with fresh avocado, radish and cilantro.

Tips:

Make this meal even faster by using canned tomatillos and/or pre-chopped onion and celery mix.

Use any leftover chicken or shredded pork loin in the place of the rotisserie chicken.

Use salt-free homemade chicken stock to reduce the sodium content by another 300 mg per serving.

Serve with a side of warm tortillas or tortilla chips.

Additional toppings could include shredded cabbage, sour cream or plain yogurt.

Nutrition: (per serving) Calories: 417, Total Fat: 15 g, Saturated Fat: 16 g, Protein: 34 g, Carb: 38 g, Fiber: 13 g, Sodium: 452 mg.

Recipe adapted from Cooking Light, August 2010, Superfast Chicken Posole.