Chicken Pozole

General Conference Pozole

New family tradition? Yet to be seen. I saw this recipe on a digital tv channel (9.2) V-Me that has healthy Mexican recipes (love it). It's a healthy version of a traditional mexican soup normally made with pork.

1 t canola oil
5 cloves garlic (or more) cut into chunks
1 chopped onion
Brown these ingredients in a pan

Ground pumpkin seeds (I've never actually put them in the soup but you can try it if you want)
6 cups chicken broth (more or less depending on how much soup you want)
1/2 c cilantro leaves
Add these three ingredients to a blender (I only add 1-2 c of the broth and leave the rest of the broth in a pan) and also add the browned garlic and onion. Briefly blend (you can decide how big you want the chunks)

2 chicken breasts (cook 20-25 minutes in the broth, can add more if desired)
1 large can hominy (or as much or as little as you want, or substitute with rice or a small pasta)
Add a little oregano (there is Mexican oregano which is bigger than traditional oregano and can be found in your Latino food section at the grocery story (or food store as my mom...and I say), which you will smash a bit in your hand as you put it into the soup. don't add too much - you only want an accent of this flavor)

Mix all ingredients in a pot. Serve hot with thinly chopped iceberg lettuce, fresh cilantro, chopped avocado and lime on top. Eat with tostadas or chips (-if you are gringo chips, and if LDS, they may just even be Fritos, it's ok, if that's what you like). You may also want to eat with some sour cream or crema mexicana.

This makes a beautiful green broth (compared to the traditional red) and it is very delicious. I may be turning Martha Stewart as I really do think it makes a beautiful green broth. Check it out. I may unlazy myself and post a picture. I am going to serve it to the missionaries on Monday...we'll see what they think.