Pozole Rojo con Pollo

Dice the Yellow Onion (1) , Tomatoes (2) and finely chop the Garlic (4 cloves) .

Dice the Jalapeño Pepper (1) and remove the white pith and seeds.

In a blender or food processor, the Chipotle Peppers in Adobo Sauce (1 cup) .

Dice the Avocado (1) , chop the Fresh Cilantro (1 handful) , and julienne the Radishes (4) .

Heat a large pot above a high flame and add Olive Oil (1 Tbsp) . Once hot, season the Chicken Breasts (3) with Salt (1 tsp) and Ground Black Pepper (1 tsp) and sear them in the pot on both sides, until browned. Remove from the pot and set aside.

Add the yellow onion to the pot and cook for about 4 minutes until translucent. Add Salt (1 tsp) , Ground Cumin (1 tsp) , Ground Coriander (1 tsp) , Dried Oregano (1 tsp) and Cayenne Pepper (1/2 tsp) .

Then add the jalapeño pepper and garlic cloves, cooking with the spices for another minute.

Add tomato, Crushed Red Pepper Flakes (1 tsp) , and blended chipotle peppers in adobo into the pot, and cook all together for about three more minutes.

Pour in the Low-Sodium Chicken Stock (8 cups) and Lime Juice (2 Tbsp) , then re-add the seared chicken. Cover and allow to simmer for about 15 minutes, until the chicken is cooked through.

When the chicken is done, remove each breast and shred the meat with two forks. Add it back to the pot along with the White Hominy (2 cups) and return to high heat.

Serve with diced avocado, chopped cilantro, and julienned radish for garnish.