20 MINUTE POZOLE SOUP
This Mexican classic is quite easy to make and super delicious. It’s a great way to use left over chicken and make something new and fresh. It also uses Hominy which is dried corn kernels that have been soaked in lime and then rinsed leaving a soft, puffy, and doughy texture. It can be found at any Mexican grocery (or at your local Stongs).
Leftover chicken thighs, shredded
5 garlic cloves, diced finely
1 can Hominy drained and rinsed
3 tbsp tomato paste
2 cups chicken stock
2 cups of water
10 radishes, sliced thinly
Pan-fried garlic until golden brown and add tomato paste, shredded chicken thighs, chicken stock, water. Simmer until heated throughout.
Portion into bowls and add garnish