All you have to do is add boiling water to the prepped ingredients and wait a few minutes before eating this quick lunch inspired by the hearty and comforting pozole soup enjoyed throughout Mexico. Salsa verde adds nice acidity and heat; crushed tortillas add crunch and saltiness.
Put the salsa verde, chicken base and cumin in the bottom of a 16-ounce lidded heat-safe container. Top with the chicken, hominy, beans, coleslaw mix, radishes if using and cilantro. Sprinkle the tortilla chips on top. Secure the lid, and refrigerate up to overnight.
When ready to eat, add 1 cup boiling water, and stir just to allow the water to reach the bottom of the container. Cover, and let sit 3 minutes. Stir again, and eat hot.
Chicken base is a highly concentrated form of stock. You can find it in paste or powdered form next to the bouillon in your grocery store.
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
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