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).

Ingredients:

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

 

Garnish:

10 radishes, sliced thinly

Cilantro, chopped

Sour cream 

Avocado, sliced

 

Instructions:

  1. Pan-fried garlic until golden brown and add tomato paste, shredded chicken thighs, chicken stock, water. Simmer until heated throughout. 

  2. Portion into bowls and add garnish

Details

Located in Canopy Integrated Health

1233 Lynn Valley Road

North Vancouver, BC, V7J 0A1

(604) 973-0210

(778) 836-7660

jenn@jennmessina.com

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