This classic Mexican dish packs protein and complex carbs! The traditional toppings - cabbage, onion, radishes, and lemon ensure you’re getting in plenty of vegetables with this meal. Geared for weight loss and high protein.
1. To the pot add water, 3 bay leaves, 1/2 white onion, salt, and 6-7 garlic cloves. Add the chicken and boil chicken for 30-40 minutes.
2. Roast the tomatillos, 1/4 of an onion, peppers, and jalapeños using you preferred method. (Air fry at 390° F for 10-12 minutes)
3. Let the peppers sweat for 10-15 minutes before removing the skin, seeds, and stem.
4. Add the peppers, tomatillos, onion, onion + garlic from the chicken broth to a blender with a large handful of cilantro, spinach, and 1.5 cup broth from the chicken. Add bouillon and seasonings to taste.
5. Drain and wash hominy.
6. Remove and shred chicken and discard bones and skin.
7. Add the green salsa to the pot and let it simmer for 10 minutes.
8. Add the hominy into the pot. Let it simmer for 15 minutes. Add the chicken.
9. Mix well, cover, and cook for 15 minutes on low heat. If needed add any additional seasonings.
10. Chop cabbage, onion, and radishes along with any other toppings.
11. Serve pozole and top with 90 grams cabbage, 30 grams onion, 45 grams radishes and lemon juice to taste.
