Chicken Pozole with Cumin-Lime Tortilla Chips

Many of you may not know this, but before David and I moved to Mexico and opened our B&B back in 2004, we owned and managed an upscale Brewpub and Brewery in Minnesota. I mention being in the restaurant biz, because we both thoroughly enjoy a good meal and a cocktail now and then.

A few weeks ago, while flying from Saint Paul, MN to Charlotte, NC where I celebrated Christmas with family and friends, I pulled out the latest issue of Cooking Light magazine to pass the time. I came across a recipe, and it triggered a thought… back in 2006, I started writing a bi-monthly e-newsletter for the Guayabitos Homeowners’ Association. In it, I included a section called “Ally’s Inside Scoop on where to Eat & Drink” in which I wrote restaurant reviews, included updates on new restaurants, and published a full restaurant directory for the area.

[ Interesting Side Note: I started the bi-monthly e-newsletter months before the Jaltemba Sol started up, which by the way was originally called The Jaltemba Express. ]

In any case, somewhere between reading the ingredient list and the recipe instructions, I decided that I’d really enjoy doing something like that again. So, in the upcoming issues of our newsletter, I will try to include a restaurant review, a favorite dish comparison, and/or a personal, found, or submitted recipe.

Here’s where the fun begins — if you think someone serves “the best” of something here in our area let me know and I will go taste it (I will also attempt to get the recipe or at least find one close to the original dish) — or if you’d prefer, here’s your chance to share one of your own personal favorite Mexican recipes with us!

In this week’s issue, I’d like to share a recipe from the Cooking Light magazine, along with the connection that inspired the whole “Jaltemba Bay Dish” idea. David and I have been vacationing/living in this area for 17+ years now. We used to stay with Rosalie Hope, who owns Casa de Los Amigos B&B in La Penita. Rosalie was an amazing host, and she shared many of her favorite places with us during the 8 or so years we stayed with her (I would be remiss if I didn’t mention her dearly departed husband Bob, who was one of the sweetest people we have ever met). One of my fondest memories was dining at Restaurante Tres Hermanas with Bob and Rosalie. If I recall correctly, this charming little restaurant sat about 12-20 people max, and was located on the south side of the plaza in La Penita. They served THE best Pozole, and at the time I think it was the only place in town you could order Flan for dessert. Pozole (pronounced poh-SOH-leh) is a rich Mexican soup or stew made with hominy, pork, chiles, onion, garlic, and spices. The pozole at Tres Hermanas was made with chicken, rather than the more common version made with pork.

[ Another Side Note: This seems like a good time to inform you that neither David nor myself eat pork or beef, so we won’t be trying any tacos de cabeza, tripe, carne asada, or menudo… so sorry! ]

Anyway, here’s the Pozole recipe I came across. While it may not be a traditional Mexican version, it sounds good, it’s easy to make, and it’s the one that inspired me to add this section. Enjoy!

Chicken Pozole with Cumin-Lime Tortilla Chips 

Ingredients
1 tablespoon olive oil
1 3/4 cups chopped onion
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon freshly ground black pepper
2 (14-ounce) cans fat-free, lower-sodium chicken broth
1 (15.5-ounce) can hominy, rinsed and drained
1/2 cup thinly sliced radishes
2 tablespoons fresh cilantro leaves
4 lime wedges
*plus ingredients for Cumin-Lime Tortilla Chips (see below)

Directions
Heat olive oil in a large saucepan over medium-high heat. Add onion to pan; sauté 2 minutes. Stir in garlic and jalapeño; sauté 1 minute. Add chicken, black pepper, and broth; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in hominy; bring to a boil. Cook 5 minutes. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with 2 tablespoons radishes and 1 1/2 teaspoons cilantro. Serve with lime wedges.

Cumin-Lime Tortilla Chips*

Preheat oven to 350°. Cut each of 4 (6-inch) yellow corn tortillas into 8 wedges. Arrange wedges in a single layer on a baking sheet. Brush wedges evenly with 1 1/2 tablespoons canola oil. Combine 3/8 teaspoon ground cumin and 1/8 teaspoon salt, and sprinkle evenly over tortilla wedges. Bake at 350° for 15 minutes or until crisp and golden. Cool slightly, and drizzle with 2 tablespoons fresh lime juice.

Recipe from Cooking Light Magazine
Makes: 4 servings

Leave a Review

Leave a Review

Your email address will not be published. Required fields are marked *