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Chi-zole Stew
Offer twice the comfort with this cozy, savory combination of chili and pozole. Shredded white-meat chicken breast simmers with Bush’s Best® Chili Magic® Chili Starter and Bush’s Best® Golden Hominy for slow-cooked, soul-nourishing flavor. Garnish with cilantro, radish, and cotija cheese.
- Prep Time
20 Mins
- Cook Time
30 Mins
- Serves
16
INGREDIENTS
Chi-zole Stew
- ½ cup olive oil
- 3 white onions, diced small
- 1 (55 oz) can Bush’s Best® Chili Magic® Chili Starter
- 3 cups Bush’s Best® Golden Hominy, drained
- 2 cups diced green chiles, undrained
- 3 lbs cooked chicken breast, shredded
- 1 quart chicken stock
- Salt and pepper (to taste)
- 4 avocados, peeled and sliced
- 2 cups radishes, thinly sliced rounds
- 2 cups cotija cheese, grated
- 2 cups cilantro, freshly chopped
- 1 lb green cabbage, shredded
- 3 limes, cut into wedges
INGREDIENTS
Chi-zole Stew
- ½ cup olive oil
- 3 white onions, diced small
- 1 (55 oz) can Bush’s Best® Chili Magic® Chili Starter
- 3 cups Bush’s Best® Golden Hominy, drained
- 2 cups diced green chiles, undrained
- 3 lbs cooked chicken breast, shredded
- 1 quart chicken stock
- Salt and pepper (to taste)
- 4 avocados, peeled and sliced
- 2 cups radishes, thinly sliced rounds
- 2 cups cotija cheese, grated
- 2 cups cilantro, freshly chopped
- 1 lb green cabbage, shredded
- 3 limes, cut into wedges
DIRECTIONS
- In deep rondo, add olive oil and heat until it begins to shimmer. Add onions and stir vigorously for 3-4 minutes, until they start to turn translucent. Then, add chili starter, golden hominy, canned green chiles, chicken breast, and chicken stock.
- Let simmer for 15 minutes and salt and pepper to taste. Continue to cook on low for another 10 minutes to allow flavors to marry.
- To serve, ladle soup into bowls and garnish with slices of avocado, thin radish rounds, crumbled cotija cheese, chopped cilantro, and shredded cabbage.
- Serve immediately with lime wedges on the side.
