Chicken Pozole
A Mexican soup or stew, this is traditionally made with hominy – corn kernels that have been soaked in a mineral lime solution – but we’ve used chickpeas instead. The toppings bring this dish to life. Hands-on time 20min. Cooking time about 10min. Serves 4
◆ 1tbsp vegetable oil ◆ 325g (11½oz) chicken thigh fillets, cut into bite-sized pieces ◆ 2 garlic cloves,
crushed ◆ 2tsp ground
cumin ◆ 1½tbsp freshly chopped oregano (or use 1tsp dried) ◆ 1-2 green chillies, to taste, deseeded and finely chopped ◆ 1 litre (1¾ pint) strong chicken stock ◆ 2 plum tomatoes,
chopped ◆ 2 x 400g tins chickpeas, drained and rinsed to serve ◆ ½ iceberg lettuce,
shredded ◆ Lime wedges ◆ 6 radishes, finely
sliced ◆ ½ red onion, finely
sliced ◆ 1 avocado, stoned
and sliced ◆ Large handful coriander, roughly chopped 1 Heat the oil in a large, deep frying pan over medium-high heat. Add the chicken and fry until lightly golden (it doesn’t need to be cooked through yet). Stir in the garlic, cumin, oregano and chillies and fry for 1min, until aromatic. 2 Pour in stock and bring to the boil. Add the tomatoes and chickpeas and simmer for a couple of min until tomatoes begin to break down. Check seasoning. Ladle into 4 bowls and bring to the table with the garnishes; let people tuck in. PER SERVING 439cals, 31g protein, 22g fat (5g saturates), 24g carbs (4g total sugars), 11g fibre