A few months back I had dinner at a friends house and she made Mexican "Pozole Soup". "Pozole" means foamy and is a traditional stew or soup from Mexico with historical significance. The soup is usually made with corn (hominy), meat (pork, chicken, turkey, etc), chili peppers, and various other seasonings and garnishes. The varieties of this soup are endless.
One of my favorite components of the soup are the hominy beans. Most people commonly associate hominy with hominy grits, however they can be used in a multitude of other dishes.
What is hominy? Hominy are kernels of corn that have been stripped of the germ and hull and soaked in an alkali solution. The process of soaking the corn allows it to expand to almost twice the original size and become more chewy than traditional corn. A key nutritional benefit of hominy is the moderate fiber content. One cup of hominy provides approximately 4 grams of fiber. Even better - hominy is low in fat and calories while still an adequate protein source.
This is my creation of Pozole soup. It is likely not an exact replica of the traditional dish that has been served over hundreds of years, but still remains nutritious and delicious!
The soup starts with the hominy...
Garnished with spices..
10 cups chicken broth (either homemade or store bought)
2-4 cups water
3 cans hominy beans, drained and rinsed
1 lb shredded chicken (I used chicken breast, but could use store purchased rotisserie chicken)
1. Bring chicken broth and water to boil; add hominy beans.
2. Cook canned hominy for about 5 minutes.
3. Dish soup in individual bowls (remaining ingredients will be added per desired amount)
4. Add chicken to individual bowl; top with shredded lettuce; garnish with oregano, chile pepper, and lemon juice
Serving size: 1/8 soup • Servings: 8 • Calories: 124 kcal • Protein: 17.2 g • Sodium: 928.1 mg • Carbs: 9.7 g • Fat: 1.4 g • Fiber: 1.7 g • Sugar: 1.1 g