Gluten Free Lean Green Pozole Recipe
If I had to spend the rest of my life eating the food of only one nation I think I would choose the rich, vibrant, sunny flavors of Mexico. One of the many great things about Mexican food is that a lot of it is naturally gluten free – great for gf recipes. Depending on the region of Mexico, the food can be abundant in fresh fish and seafood, brilliantly colored vegetables, succulent fresh tropical fruits, richly simmered chicken and of course, the ever present corn tortilla.
Last year, to celebrate one of those momentous “ZERO” birthdays I went with two of my dearest friends to a spa in Mexico called Ixtapan Spa. Despite dining on the approximately 1200 calorie a day spa diet, hiking about two miles straight up hill every morning, sweating to salsa aerobics classes, pumping iron, bending our bodies into shapes God never intended with Pilates and damn near killing myself with yoga (apparently Yoga is not a competitive sport) I came back about five pounds heavier. Can’t figure it out. Unless it was the AMAZING freshly made chips with guacamole we had with our gin and tonics or margaritas at the bar every night before dinner. Or maybe the steamy, straight off the griddle tortillas we got at the tortilla factory and then drenched with local honey. Or it could have been the roasted poblano peppers stuffed with fresh, creamy cheese and baked in rich red sauce redolent with chilies, garlic, onions and heaven knows how many spices we dined on when we took an excursion to a city with more silver shops than three very aggressive shoppers could visit in a week. Then again, it really could have been the simple and divine street tacos we picked up in the small market on Saturday, just a hot corn tortilla, some simmered beef, cilantro, onions and blistering hot salsa. Who knows? Just one of those little mysteries of life I guess.
But Mexican food does not have to be fattening. Case in point is this quick, healthy and very figure loving Gluten Free Lean Green Pozole Recipe. Pozole is usually made with pork and hominy but I lighten mine up with boneless, skinless chicken breasts and add swiss chard to boost the healthy factor. Serve this with some hot corn tortillas and my quick Mango “Sorbet” for dessert and you have a healthy, delicious, south-of-the-border dinner on the table in less time than it takes to run to Taco Bell and back.
Gluten Free Lean Green Pozole Recipe
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon extra-virgin olive oil
- 1 medium onion diced
- 3 garlic cloves chopped
- 1½ teaspoons ground dried cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (15-ounce) can white hominy drained and rinsed
- 1 jalapeno pepper seeds and veins removed and chopped finely
- 1 pound tomatillos diced
- 1 large bunch swiss chard coarsely chopped
- 4 cups gluten-free chicken stock
- 2 bay leaves
- 8 radishes very thinly sliced
- 2 jalapeno peppers seeds and veins removed and very thinly sliced
- 8 green onions thinly sliced
- 2 limes quartered
- 8 sprigs fresh cilantro coarsely chopped
- Mexican chile powder
- Heat oil in a large pot over medium-high heat. Add chicken and brown lightly, about 5 minutes. Add onions and garlic and cook until softened, about 5 more minutes. Add the cumin, oregano, salt and pepper and cook until you can smell the spices, about 30 seconds. Add the hominy, jalapeno pepper and tomatillos and cook, stirring for another minute. Add the swiss chard, chicken stock and bay leaves and bring to a boil. Reduce heat, cover pot and simmer for 20 minutes. Remove bay leaves and serve in bowls with garnishes on the side to be added at will.
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