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Ingredients
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1
sweet potatoes, large dice ( about 2 cups )
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4
baked chicken thighs or 2 chicken breast, diced
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1
can ( 29 oz ) white hominy (pozole)
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handful fresh cilantro
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1
chipotle + 1 tsp adobo sauce or 1 tbs chipotle sauce
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1
lemon and linme each, juice ( about 1/3 cup )
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2 teaspoons
coriander, ground
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2
cloves of garlic
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1/3 cup
sunflower oil
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1 teaspoon
sea salt
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1/2 teaspoon
black pepper, freshly ground
Directions
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Peel, dice and boil sweet potato in salted water for 12-15 minutes, don't overcook.
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Bake chicken or use any leftover chicken or any roast and dice or you can omit any meat.
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Drain and rinse pozole under cold water (about 3 cups).
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Put everything in a large mixing bowl.
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In a small food processor put chipotle, lemon and lime juice, garlic, oil, ground coriander, salt and pepper and process til
you have creamy dressings.
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Mix dressing with sweet potatoes, pozole and chicken, mix in fresh cilantro just before serving.
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