Chicken Pozole in a Leading Role

I went on an amazing solo trip to Mexico City a few years ago—one of the best weekends sans family that I've ever spent, in the coolest city I've maybe ever been to. Talk about a foodie's paradise, and one of the delights I discovered was pozole, which literally translates as hominy but gets used for all kinds of soup variants containing this delicious and satisfying maize kernel.

This soup is a Mexican/Southwestern classic! Chicken, tomatillos, pozole (hominy corn) and just the right amount of spice. In many ways, it's a base that serves as a fabulous “do-it-yourself” stew. Smother in your favorite toppings: avocado, queso, fresh cilantro or anything that floats your bote!

INGREDIENTS: boneless skinless chicken thighs, boneless skinless chicken breasts, yellow onions, canned cherry tomatoes, celery, carrots, green bell peppers, pozole (hominy corn), diced green chilis, yellow bell peppers, lime juice, La Padella olive oil blend, cilantro, kosher salt, garlic, chili powder, chipotle in adobo, paprika, cumin, coriander, cocoa powder