Coconut Chicken Pozole
Recipe type: Soup, Entree
  • 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
  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.
  1. ​In a large bowl mix the cabbage, radishes, cilantro, ¼ onion, and the juice from 1 lemon. Slice the remaining lemon into wedges.
  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
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
Recipe by Fantastically Fit at