Pozole with Chicken and Corn
Traditional Mexican pozole uses hominy for texture, but this version uses corn for a fun and easy twist on the classic.
- Minutes Prep Time
- Minutes Total
- 6 Recipe Yield
- In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add onion, garlic, cumin, coriander and pepper flakes; cook 4 to 6 minutes, stirring frequently, until browned. Transfer mixture to blender and cool several minutes; add 1 cup of the stock, half the drained corn and the oregano; cover and blend until smooth.
- Meanwhile, in medium bowl, toss chicken with flour and salt. In 6-quart Dutch oven, heat remaining 2 tablespoons oil until shimmering. Cook chicken in oil 4 to 5 minutes without moving, until chicken releases easily from pan, then stir and continue to cook 4 minutes longer. Add mixture from blender. Add remaining 3 cups stock and remaining corn; heat to a simmer. Cook, uncovered, 3 minutes to combine flavors.
- Divide among 6 bowls; top with radishes, cabbage, cheese and lime wedges.
- 1/4 cup vegetable oil
- 2 cups roughly chopped white onion
- 6 cloves garlic, peeled
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon dried red pepper flakes
- 1 carton (32 oz) Progresso™ chicken stock
- 2 cans (11 oz each) Green Giant™ Niblets™ white shoepeg corn, drained
- 1 teaspoon dried oregano
- 20 oz boneless skinless chicken thighs, cut into 3/4-inch cubes
- 1/4 cup Gold Medal™ all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup thinly sliced radishes
- 1/2 cup shredded cabbage
- 1/2 cup crumbled queso fresco cheese (2 oz)
- 6 lime wedges