January 15, 2015 • by Glen Ivy Contributor
Despite our prime location in sunny Southern California, the chill of winter still upon us. There is nothing more comforting to the soul then a bowl of warming chicken soup. This version, with a Mexican spin, is straight from our acclaimed Executive Chef, Bill Wavrin. His Pozole Mexican Hominy Soup with Chicken is one of his wintertime favorites.
This Pozole is not only delicious, but easy to make. Plus it’ll give you a little practice honing your knife skills. Give it a try!
Yield: 12 cups
Pre-heat oven 375°!!
Step #1: Season the chicken breast with the rub and grill or sauté’ [12-15] minutes or until cooked through. Cut each breast into thin [1”] slices. Set aside.
Step #2: Heat a medium stock pan over medium high heat add the olive oil. When the pan is hot, add the onion, carrot, zucchini and celery and garlic and sauté for about [5-7] minutes. Stir in the chile powders, oregano, cumin and cinnamon and cook  minutes Add the Anaheim chile and hominy and the stock. Add the lemon and bring to a boil and reduce to a simmer for about  minutes.
Step #3: Add the sliced chicken and cook at a low simmer for  minutes. Season to taste and squeeze in the lime juice. Ladle  ounces of the Pozole in separate bowls with  tablespoon cabbage, sliced green onions, chopped cilantro, diced avocado and  teaspoon feta cheese and chipotle chile if you are brave. Enjoy!!