MSLK - CHICKEN POZOLE SOUP

After a public dispute in a "one wire" town, Matty successfully gathered all of the ingredients for this yum-yum soup. He suffered many a'fool to bring you this recipe, and it is absolutely worth it. Make it and try it yourself! Ingredients 1 tablespoon olive oil 1 large onion, diced (about 1 cup) 3 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1 carton (32 ounces) Swanson® Spicy
Chicken Broth 1 can (about 15 ounces) white hominy, drained 2 cups shredded cooked chicken 2 tablespoons chopped fresh cilantro (plus more for garnish) 1 tablespoon lime juice 1 cup finely shredded green cabbage (optional) 6 radish, thinly sliced (about 1/2 cup) Instructions Step 1
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook for 5 minutes or until tender, stirring occasionally. Add the garlic, cumin and oregano and cook and stir for 30 seconds. Step 2
Stir in the broth and hominy and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Stir in the chicken and cook until hot. Stir in the cilantro and lime juice. Season to taste with salt and pepper. Serve in bowls, topped with the cabbage, radishes and additional fresh cilantro, if desired.

Oct 21st, 2024