Yellow Onion (1)
and finely chop the
Garlic (4 cloves)
Jalapeño Pepper (1)
and remove the white pith and seeds.
In a blender or food processor, the
Chipotle Peppers in Adobo Sauce (1 cup)
, chop the
Fresh Cilantro (1 handful)
, and julienne the
Heat a large pot above a high flame and add
Olive Oil (1 Tbsp)
. Once hot, season the
Chicken Breasts (3)
Salt (1 tsp)
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)
Cayenne Pepper (1/2 tsp)
Then add the jalapeño pepper and garlic cloves, cooking with the spices for another minute.
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)
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.