Pozole Corn Stew

Grilled chicken and canned vegetables make this traditional Mexican chowder ready in just 16 minutes. In addition to chicken, which you only need to chop into pieces with two forks, the salting includes onions, garlic, carrots, many spices typical of Mexican cuisine, canned pimento peppers, hominy corn and tomatoes in their own juice. Everything is poured over with broth and warmed up for a few minutes so that the aromas mix. Serve the hot chowder, complementing each serving with toppings: fresh cilantro, chopped radish, avocado, sour cream, hot sauce and lime wedges to drizzle with juice.

Summary

Ingredients

• 2 tbsp extra virgin olive oil
• 1 tablespoon. small carrots, cut into circles
• 1 tbsp chopped fresh oregano
• 3 feathers of green onions, thinly sliced ​​
• 2 cloves of garlic, chopped
• 1 can (110 g) of canned pimento peppers, dry
• 1 tbsp coarse-grained salt
• 2 teaspoon ground cumin
• 1 teaspoon chilli powder
• 1 teaspoon red pepper flakes
• 1 tbsp tomato paste
• 1 l. (4 tablespoon.) Lightly salted chicken broth
• 2 tablespoon. chopped grilled chicken (white or dark meat, optional)
• 1 can (425 g) canned white hominy corn, drain the liquid
• 1 can (425 gr.) Canned baked tomatoes, grated
• 2 limes, 1 cut in half and 1 cut into slices
• 1 tablespoon. shredded Chinese cabbage
• 1 bunch of fresh cilantro, tear off the leaves
• 0.25 Art. thinly sliced ​​radish
• 1 avocado, diced
• 0.5 tablespoon. sour cream
• Hot sauce, if necessary

Instructions

1. Place the cauldron over medium heat and add olive oil. Add carrots, oregano, chives and garlic and cook until soft. Stir in pimento, salt, cumin, chilli powder, and red pepper flakes. Raise heat to high and grill, stirring frequently, for 1 minute. Add tomato paste and sauté until the colour is more intense about 1 minute.
2. Add chicken stock, shredded chicken, hominy, and shredded baked tomatoes. Bring to a low boil and cook, stirring occasionally, until warmed up, 5-7 minutes. Remove from heat and add the juice of half a lime to the soup. Taste and add salt if necessary.
3. To serve, place some chopped napa cabbage in each soup bowl and pour the hot soup on top. Sprinkle with cilantro, radish, avocado, sour cream and drizzle with hot sauce. Serve with lime wedges.