Green Chile Pozole

Ingredients

• 1 tbsp olive oil

• 1 small onion, diced

• 1 green bell pepper, diced

• 2 cloves garlic, minced

• 1 cup Young Guns Hatch Valley Green Chile

• 1 tsp sea salt

• ½ tsp black pepper

• 1 tsp cumin

• 1 tsp ground coriander

• ½ tsp oregano

• ½ tsp garlic powder

• 6 cups chicken broth

• 1 28 oz can hominy, drained

• 1 lb. boneless, skinless chicken thighs

• ¼ cup fresh cilantro, chopped

• I lime, juiced

• 1 14 oz can sweet corn kernels, drained

Instructions

1. Heat oil in a large soup pan. Add onions, peppers and garlic. Cook for 3-4 minutes. Mix in salt, pepper, cumin, garlic powder, coriander and oregano.

2. Cook for 30 seconds. Stir in broth, Hatch Valley Green Chile, hominy and chicken thighs. Bring to boil, reduce heat and simmer for 20-25 minutes, or until chicken is fully cooked.

3. Remove chicken from pot and shred with two forks. Add chicken back to the pot. Stir in lime juice, corn kernels and cilantro. Simmer for another 5 minutes.

4. Enjoy ☺