MEXICAN MEALS FOR WEIGHT LOSS: POZOLE ROJO

1. Add water to a large pot and once boiling salt (and/or chicken bouillon) to taste, bay leaves, garlic cloves, and onion to the pot.
2. Bring heat to low medium. Add chicken and boil for 20 minutes. Remove impurities at the top of the water as needed.
3. Clean, deseed, and remove veins from the chiles.
4. Add chiles in the pot and boil for 10-15 minutes or until they have softened.
5. While waiting, drain and wash hominy.
6. Remove the chiles, garlic, and onion. Add to a blender with 2 cups of chicken broth and seasonings to taste. Blend well.
7. Remove chicken and add hominy into pot.
8. Shred chicken and discard bones and skin.
9. Add the shredded chicken and strained salsa into the pot.
10. Mix well, cover, and cook for 15 minutes on low heat. If needed add any additional seasonings.
11. Chop cabbage, onion, and radishes along with any other toppings.
12. Serve pozole and top with 90 grams cabbage, 30 grams onion, 45 grams radishes and lemon juice to taste.