This classic Mexican dish is viewed as unhealthy but in reality it packs protein and complex carbs! The traditional toppings - cabbage, onion, radishes, and lemon ensure you’re getting in plenty of vegetables! This will surely become a staple in your fitness journey, especially during as the weather gets cooler.
1. Generously season chicken breast with salt and pepper.
2. Grease a large pot with oil spray and add the chicken skin side down. Cook for 6-7 minutes or until golden brown. Flip and cook on the other side for 5 minutes.
3. To the pot add, 11 cups of water, 3 bay leaves, 1/2 white onion, low sodium chicken bouillon, and oregano to taste. Cover and boil chicken for 50-60 minutes.
4. Roast the tomatillos, chiles poblanos, jalapeños, 1/2 onion, and garlic cloves using your preferred method. (Air fry at 390° F for 10-12 minutes)
5. Let the poblanos sweat for 10-15 minutes before removing the skin, seeds, and stem.
6. Add all the roasted vegetables to a blender with a large handful of cilantro, spinach, and 1 cup broth from the chicken. Add salt to taste.
7. Drain and wash hominy.
8. Remove and shred chicken and discard bones and skin.
9. Add the shredded chicken, hominy, and 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 1.75 cup pozole and top with 90 grams cabbage, 30 g onion, 45 g radishes and lemon juice to taste.
