Thirty Minute Pozole

Ingredients:

1 small yellow onion

2 Tbsp of vegetable oil

2 TBSP of flour

2 TBSP chili powder

3 oz. of tomato paste

½ tsp cumin

½ tsp garlic powder

¼ tsp cayenne powder

¾ tsp salt

2 cups of water

3 cups of chicken broth

4 oz. can of green chilies

15 oz. can of hominy (drained)

1 ½ cup of shredded pork, chicken or beef (PRECOOKED) I prefer pork roast.

Fresh limes

½ bunch of fresh cilantro (I use 1/4 to 1/2 tsp of Young Living Essential Cilantro oil)

Instructions:

I cook a pork roast (or meat of your choice) in my crock pot overnight so it is ready the next morning. If your meat is pre-cooked, you can literally have this ready in thirty minutes for a quick after work meal. I have used a rotisserie chicken from the store if I was in a pinch for time.

Finely dice the onion and add it to a large soup pot with your oil. Sauté’ onion over medium heat until tender or transparent. Add flour, chili powder and continue to sauté’ for 2 minutes. Stir constantly to keep it from burning as this mixture is fairly dry.

Add water, tomato paste, cumin, garlic powder, cayenne pepper and salt to the pot and whisk well until ingredients are blended well. Let it come to a boil and then turn down to simmer and thicken.

Add chicken broth, shredded meat, diced green chilies and drained hominy. Stir to combine and let cook about 10 minutes. Put shredded cabbage in individual bowls, pour soup on top of the cabbage and add fresh squeezed lime and fresh cilantro to the bowls to suit your taste.

Enjoy! I’ll never slave over posole again!

I had made this at a family gathering and my niece Sarah loved it. I shared my recipe with her, but she really kicked it up a notch! Look at this beautiful photo of her soup where she added lots of other healthy additions of kale salad with cabbage, brussels sprouts and broccoli all chopped up. She also added steamed rice to hers.