If you've been reading the blog or following our adventures on Instagram for any amount of time, you'd know that I'm obsessed with Mexican food. Do you know how hard it is to find decent Mexican food in the GTA, especially when you've had the authentic stuff (Hi Aunt G!)?! As it's been getting colder up here in the Great White North, I've been craving soups and warm stews. This chicken pozole from GoodFood was right up my alley and our little baby loved it! Here's my version of it, with edits and tweaks, of course.
Ingredients:
1/8 cup Pumpkin seeds
1 lime (zest and quartered)
8 chicken thighs
Handful of radishes (Julienne)
4 garlic cloves (thinly sliced
1 onion (thinly sliced)
1 bell pepper (Julienne)
12g chicken demi-glace
1 can crushed tomato
2 cups water
425g hominy (1 can)
1/4 cup oaxaca cheese
1 tbs each smoked paprika, ground cumin, ground coriander blend
salt and pepper to taste
On medium heat add a ½ tsp olive oil to a pan. When warm, toast pumpkin seeds until brown. Remove from heat and toss with a little salt and pepper plus the lime zest. Set aside.
Drain and rinse hominy.
Heat a little oil on medium-high. Season chicken with spices, plus salt and pepper to taste. Add the chicken to the pot and cook until cooked through. Remove and let the chicken rest. When cool enough, shred the chicken. Set aside.
In the pot of fond, heat a little more olive oil on medium heat. Add the garlic, onions and more spices + salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, until softened. Add the peppers. Cook, stirring frequently, again until soft.
Add the demi-glace, canned tomatoes and 2 cups of water. Cook, scraping up fond until combined. Add the hominy and shredded chicken. Bring to a boil. Once boiling, reduce the heat to low, cover and let simmer, 10 minutes, until slightly reduced in volume. Remove from the stove and stir in the juice of 1 lime wedge; season with S&P to taste.
Garnish with pumpkin seeds and cheese to your liking for glorious texture and flavour.
