Pozole with Chicken and Corn

Traditional Mexican pozole uses hominy for texture, but this version uses corn for a fun and easy twist on the classic. MORE + LESS -

1/4

cup vegetable oil

cups roughly chopped white onion

cloves garlic, peeled

1 1/2

teaspoons ground cumin

1 1/2

teaspoons ground coriander

1/2

teaspoon dried red pepper flakes

carton (32 oz) Progresso™ chicken stock

cans (11 oz each) white shoepeg corn, drained

teaspoon dried oregano

oz boneless skinless chicken thighs, cut into 3/4-inch cubes

1/4

cup Gold Medal™ all-purpose flour

3/4

teaspoon salt

1/2

cup thinly sliced radishes

1/2

cup shredded cabbage

1/2

cup crumbled queso fresco cheese (2 oz)

lime wedges

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1

In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add onion, garlic, cumin, coriander and pepper flakes; cook 4 to 6 minutes, stirring frequently, until browned. Transfer mixture to blender and cool several minutes; add 1 cup of the stock, half the drained corn and the oregano; cover and blend until smooth.
2

Meanwhile, in medium bowl, toss chicken with flour and salt. In 6-quart Dutch oven, heat remaining 2 tablespoons oil until shimmering. Cook chicken in oil 4 to 5 minutes without moving, until chicken releases easily from pan, then stir and continue to cook 4 minutes longer. Add mixture from blender. Add remaining 3 cups stock and remaining corn; heat to a simmer. Cook, uncovered, 3 minutes to combine flavors.
3

Divide among 6 bowls; top with radishes, cabbage, cheese and lime wedges.

For perfectly thin radishes and cabbage, slice and shred using a mandolin or food processor.
If you can't find queso fresco, feta makes a nice substitute.