Mexican pozole with chicken

Poultry
30 Min
very easy
4 People
Rating starstarstarstar_halfstar_border
Pozole is a traditional stew or soup from Mexico and is a fun dish to garnish with toppings of choice! Here we have used creamy avocado, coriander and lime.
1. Heat a saucepan over medium-high heat with 3 tbsp oil. Dice and add shallot. Add 1 tbsp cumin, 3 tsp smoked paprika and 1 tsp oregano. Cook for 2 minutes until fragrant.

2. Add tomato paste, chicken and 1/2 the coleslaw. Crumble in 1 stock cube. Cook for 5 minutes (add more oil if needed) until chicken is browned and coleslaw wilted.

3. Pour in quinoa, drained beans and 2L water. Cover and simmer for 15 minutes until quinoa is cooked through. Squeeze in 1/2 lime juice (wedge remaining). Season to taste with salt and pepper.

4. Meanwhile, dice avocado and chop coriander. Put aside with alfalfa sprouts and remaining coleslaw.

5. Divide pozole among bowls. Garnish with toppings.

NOTES
Add the lime zest for extra flavour.
If you have any dried chillies you can add it to the soup as it simmers.
Shallot, 1
Tomato paste, 1/2 tub *
Chicken stir fry strips, 300g
Coleslaw, 1 bag (400g)
Mixed quinoa, 1 packet (200g)
Beans, 400g
Lime, 1
Avocado, 1
Coriander, 1 packet
Alfalfa sprouts, 1/2 punnet *

FROM YOUR PANTRY
Oil (for cooking), salt, pepper, stock cube (1), ground cumin, smoked paprika, dried oregano‚Ä®