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Stew: Pazole Blanco




Source of Recipe


Karin Calloway


List of Ingredients




1 tablespoon olive oil
1 skinless, boneless chicken breast half, diced
1 pound lean boneless pork chops, diced
1 small onion, chopped
1 teaspoon pressed or minced fresh garlic
1 teaspoon dried crushed red pepper flakes, or to taste
Salt and ground black pepper to taste
4 cups low-sodium chicken broth
1 15.5-ounce can golden hominy, rinsed and drained
Shredded lettuce, for garnish
Sliced limes, for garnish
Diced tomatoes, for garnish
Peeled and quarter avocado, for garnish


Recipe



Heat olive oil in a large deep skillet or Dutch oven. Add chicken and pork pieces and brown, stirring occasionally, for 5 minutes. Add onions, garlic, red pepper flakes and salt and pepper and sauté until onions are translucent, 5 to 8 minutes. Add chicken broth, bring to a boil, reduce heat and simmer 15 minutes. Stir in hominy and simmer 10 minutes more.

Serve in bowls, adding garnishes, as desired.

Makes 4 to 6 servings.