Chicken Pozole Rojo with seasoned cabbage

If you're not familiar with this recipe, pozole is a broad term referring to a Mexican soup with hominy and chicken or pork.  This version has lots of yummy tomatoes hence the addition of "rojo" or red to the title!

Filled with a rich, tomatoey broth, the chiles add a delicate heat and the sweet salsa balances it out perfectly.  Don't neglect to make and serve the seasoned cabbage.  The crispy, crunchy slaw adds such a great texture.

2 T. olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1 - 28 oz. can crushed tomatoes
1 - 28 oz. tomato sauce
1 - 29 oz. Mexican hominy
1 - 8 oz. green chiles, diced
1 1/2 cups sweet salsa (like mango or pineapple)
4 cups chicken stock
3 T. Worcestershire sauce
1 t. salt
freshly ground black pepper
4 - 6 shredded cooked chicken or pork
2 cups shredded carrots

Garnishes:
seasoned cabbage
avocado
cilantro
radishes
limes

Seasoned Cabbage
3 cups cabbage, finely shredded
1 T. olive oil
3 T. white vinegar
1 t. sea salt
1/2 t. black pepper

Heat the olive oil over medium heat in a large soup pot. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for 2 more minutes.

Add crushed tomatoes, tomato sauce, hominy, green chiles, sweet salsa, chicken stock, Worcestershire and bring to a simmer. Season with salt and pepper and allow to simmer for 30-45 min covered.

In a small bowl together cabbage, olive oil, vinegar, salt, and pepper and toss until combined. Set aside.

Add the cooked chicken to the pot along with the carrots and allow to cook for an additional 30 minutes. Adjust seasoning as needed.

Serve hot with seasoned cabbage, avocado, cilantro, and limes.

from The Modern Proper

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