With its origin dating to pre-Hispanic times, pozole is a hearty soup prepared with meat, vegetables, spices and hominy. Pozole, a Nahuatl word meaning froth, has wide-ranging appeal and ingredients can vary depending on availability and regional tastes.

Organic chicken has the advantage of being high in Omega-3 fatty acids, vitamin A and other beneficial fats that may help lower cholesterol levels. Organic chicken’s taste is directly related to the lack of antibiotics, growth hormones, vaccines and other medications associated with commercially raised poultry. For this reason, yard birds grow at a much slower rate, taking several months versus weeks to reach harvest size.

Onions provide many health benefits, being rich in a variety of sulfides, antioxidant activity, and highly valued for their culinary and medicinal value.

With a reputation as a wonder drug, garlic is considered a broad spectrum natural antibiotic. For greater health benefit and higher sulphur level (directly related to strength of taste) consider organic garlic.

Thanks to the recipe quantity, once prepared, this soup is perfect for the active lifestyle. The accompanying muffins are a great addition to the soup, and may also be enjoyed on their own.

Organic Chicken Pozole

1/2 cup Masa Harina flour

1 1/2 cups cool water

12 cups reduced sodium chicken broth

1 large Western Yellow or New York Bold onion, chopped

2 large garlic cloves, minced

1 tablespoon brown sugar

2 teaspoons New Mexico mild red chili powder

1 tablespoon Merken Ahumado

1 tablespoon ground comino

1 tablespoon dried oregano

1 teaspoon black pepper, freshly ground

1 cup mild Hatch green chilies, roasted and chopped

2 bay leaves

5 cups cooked chicken or turkey pieces, shredded

5 Roma tomatoes, peeled and seeded

2 15-oz can yellow hominy, drained

215-oz can white hominy, drained

i cup shredded mature English cheddar cheese

Sea salt to taste

Fresh cilantro, chopped

Garnish with cilantro and fresh avocado slices, lime wedges on side.

In large stock pot, mix Masa Harina flour with 1 1/2 cups cool water, blending until smooth. Add chicken broth, bring to boil.

Add onion, garlic, seasonings, tomatoes and green chilies. Cover and simmer for 15 minutes.

Add chicken/turkey and hominy. Let simmer for one hour, setting the flavor. For non-hominy lovers, feel free to substitute whole kernel corn in its place.

Taste for salt and pepper, adjust if necessary. Ladle into bowls, top with cheese, avocado slices and lime juice.

The fruit and nut combination of these muffins is the perfect compliment to the pozole recipe above.  In addition, they are a great stand-alone treat.  For the toasted pecans, try purchasing fresh ones from a pecan supplier, as their inventory turns more frequently than the supplies offered through a chain grocery store. 

Blueberry-Pecan Corn Muffins  

1//2 cup whole wheat flour

1/2 cup unbleached all-purpose flour

1 cup corn meal

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

zest of one lemon

juice of one lemon

1 cup non-fat or low fat buttermilk

1/2 cup butter, melted

1 egg, slightly beaten

1 1/2 cups fresh blueberries

1 cup toasted pecans

Preheat oven to 400 degrees.  Grease a 12-cup muffin tin.  

Mix flours, corn meal, sugar, baking powder, baking soda and salt into large mixing bowl.  Form a well in center of mix.  In separate bowl, add lemon zest, lemon juice, yogurt or buttermilk, butter and mixed egg.  Add to flour mixture.  Stir until just combined, or moistened.  Do not over mix.  

Fold blueberries and pecans into muffin batter until just combined.  

Fill each muffin cup two-thirds full with batter.  Bake 20 to 25 minutes, or until firm and golden.

Makes 12 muffins.