Lunch · 40 min · mexican

Pozole Rojo with Chicken

A Mexican lunch built around chicken thighs and hominy — on the table in 40 minutes. The macros do the talking: 32g protein, 48g carbs, and 12g fat in every 450-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 6 oz Chicken thighs
• 1 cup Hominy
• 1/2 cup Guajillo sauce
• 1 cup Cabbage
• 4 Radishes
• 1 Lime

Steps

1. Pour 3 cups of water or chicken broth into a large pot and bring to a boil over high heat. Add the chicken thighs and the guajillo sauce, then drop to a gentle simmer.
2. Simmer 25 minutes, until the chicken shreds easily with a fork and reaches 165°F (74°C). Skim any foam for a cleaner broth.
3. Lift the chicken out, shred it with two forks, and return it to the pot.
4. Stir in the hominy and simmer 10 more minutes so it soaks up the red broth and turns tender.
5. Thinly shred the cabbage and thinly slice the radishes.
6. Taste the broth and adjust the salt — hominy varies in saltiness. Ladle into bowls and let everyone top their own with cabbage, radishes, and a squeeze of lime.

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