I made up my own pozole without hominy, since I couldn’t find an organic hominy and I wanted to add a healthier fiber. This soup is super nutritious and hearty!
1 organic cooked whole chicken
1 HALF gallon to 3 quarts of water?
1 cup each of diced onion, celery and carrot
2 minced cloves of garlic
1 Bay leaf
4 Black Peppercorns
Optional…organic chicken bouillon
Olive oil
1/2 sliced jalapeño pepper
1/2 can of organic corn
1/2 can of organic garbanzo beans
1/2 can of great white northern beans
1/4 head of thinly sliced green cabbage
10 thinly sliced red radishes 
Chopped parsley & cilantro
1 sliced avocado
Fresh lime
Salt & Pepper
I just sauté the onion, celery, carrot and garlic in 2 tablespoons of olive oil. I add this mixture, 1 bay leaf, 4 peppercorns and the jalapeño to a soup pot full of about a half gallon of water.
Then I debone the chicken. I toss all the bones in the stock pot, shred the chicken and set aside. (Sometimes I add organic chicken bouillon too)
I first boil and then simmer the stock for 2 hours. 
I then remove the bones. I add the corn, garbanzo and northern beans to the stock.(These are a great source of fiber…good for healthy cholesterol levels)
Simmer on low for a bit. Salt and Pepper to taste. 
Pour a cup or two of the broth mixture into individual serving bowls. I add about a half a cup of the shredded chicken to each bowl. I top that with the cabbage. Place radish and avocado on the sides. Then sprinkle parsley and cilantro on top. Salt and pepper to taste. Then I squeeze fresh lime on top!!
Sometimes if I’m really hungry I plop 1/2 cup of brown rice in the bowl first and then add the rest of the ingredients. 
I serve it with a Grain Free SIETE Cassava Flour tortilla. 
My family and I love this soup!! Great for leftovers too!


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