This soup is definitely not something I would have been able to create on my own.  Jason, one of our amazing friends/neighbors (even though we moved they will always be our neighbors) is an AMAZING chef! The hubs and I basically invite ourselves over there regularly for dinner. If Jason is cooking we know it will be spectacular! Last time we invited ourselves over, we were moving and offered to bring over chicken if he could make something with it. That is when we discovered Coconut Chicken Posole and immediately fell in love. This is a creation of his, so I cannot take credit. However, I HAD to share this recipe with you guys so you could all enjoy the amazingness that is Coconut Chicken Posole! Yumm-O!

 

Coconut Chicken Pozole

 

Coconut Chicken Pozole

 

Coconut Chicken Pozole
 
Author:
Recipe type: Soup, Entree
Ingredients
  • 1 lb (2 Breasts)​​ Chicken Breast, chopped into ½ inch cubes
  • 16 oz (2 Packages)​ Baby Bella Mushrooms, Sliced
  • 1 Large​​ ​Red Onion, Diced
  • 1 Small ​​​Red Cabbage, Sliced Thinly
  • 6​​​ Radishes, Sliced Super thin
  • 1 Bunch​​ Cilantro, Chopped
  • 2​​​ Lemons
  • 3 Cloves​​ Garlic, Freshly minced
  • 50 oz (2 Large Cans)​ Hominy, Drained
  • 28 oz can Salsa De Chile Colorado (Red Chile Sauce), Medium spiciness
  • 14 oz can Coconut Milk
  • 2.5 cups​​ Water
  • 1 tbsp heaping ​Chicken Bouillon (Better Then Bouillon brand)
  • Olive Oil
  • 2 teaspoons ​​​Balsamic Vinegar
  • Approximately 1 teaspoon of each: Garlic Salt, ​​​Season Pepper, Italian Seasoning
  • Tortillas of choice
Instructions
  1. In a large pot on a medium-high flame add 1 tbsp of olive oil and sauté ¾ of the red onion.
  2. After about 5 minutes add the chicken breast cubes, Italian Seasoning, Garlic Salt, and Season Pepper.
  3. Cook the chicken until browned.
  4. To the pot add the Pan Glaze, Coconut Milk, Hominy, Chili Colorado, Water, Bouillon and simmer for 30 min.
  5. ​In a large pan on a medium-high flame add 1 tbsp of olive oil and sauté the mushrooms with a little of the seasonings. Once the mushrooms are nearly done add the garlic and balsamic and sauté for an additional 2 minutes. Add the mushrooms to the pot and deglaze the pan with ½ a cup of water, add the pan glaze to the pot.
Garnish:
  1. ​In a large bowl mix the cabbage, radishes, cilantro, ¼ onion, and the juice from 1 lemon. Slice the remaining lemon into wedges.
Serve:
  1. ​Serve in a wide bowl and top with the cabbage/radish garnish. Add lemon and your favorite hot sauce to taste. Sop up the soup with a warm tortilla and enjoy. Yumm-O
Notes
I got the Chicken Bouillon, Coconut Milk and Spices at vitacost click HERE to save $10 off your first purchase of $30 or more.
Nutrition Information
Serving size: 6-8 servings