Pozole Verde with Chicken, Hominy and Lime

Recipe adapted from Ana Sainz

Recipe shared in partnership with The Pantry

Yield: 6 servings (8-10 cups)

Ingredients

3 1/2 quarts chicken stock

1 twenty-five ounce can hominy

1 1/2 cups salsa verde

1-pound shredded chicken breast

1 teaspoon Mexican oregano

Kosher salt, to taste

For garnish:

1 bunch radishes

1 head romaine lettuce

2 tablespoons Mexican oregano

1/4 cup Mexican chile powder (Tajin)

5 ounces cotija cheese

1 cup Mexican crema

12 tostadas

3 limes

Instructions

- In a large pot, bring the stock to a simmer. Drain the hominy, rinse it well in water. Add the hominy to the

stock, cook until the hominy softens but still has bite.

- Add the salsa verde, chicken and oregano. Simmer it for at least 30 minutes, taste and season with salt.

- In the meantime, cut the radishes in half and slice them as thin as you can. Rinse the lettuce and chiffonade

into thin slices. Quarter the limes. Crumble the cotija cheese and then plate each garnish individually.

Refrigerate everything except for the tostadas until ready to serve.

- Garnish as desired and enjoy.