A twist on Pozole with some fragrant Eastern Spain spices. Instead of the traditional Pozole with pork and hominy, I used chicken and garbanzo beans. This was a great slow cooker, crock pot soup.

 

This Pozole is mainly focused on the flavor profile of The Spanish Tin- Far East Spain Blend. It contains: cayenne, cumin, cinnamon, cloves, peppercorns, cardamom, nutmeg, coriander, ginger, ground chilies, turmeric, and saffron.  A side note: I love this spice blend! It is available through the marketplace at Hatchery.com, or you can try Googling it. It’s fabulous on so many things. This aroma from the saffron and beautiful color of the turmeric really make this Pozole beautiful.

It was super simple. Throw everything in the crock pot and let it sit!

Place the chicken in a dish to marinade. Coat with the Far East Spain Blend and season with S&P. Let sit for at least 30 minutes prior, covered and refrigerated.  I kept my chicken marinading for one hour. I added the chicken to the crock pot first. Letting it sit on high for 30-45 minutes before adding the additional ingredients. This lets the spices cook a bit into the chicken. I then added everything else to the crock pot.

I had everything in the crock pot for 4 hours. At this time, I removed the chicken. Placed on a plate to shred. I added the chicken back to the crock pot for another 2 hours prior to serving.

Far East “Pozole”

• 1 lb of chicken breast
• 1- 2 cartons of chicken stock (depending on the size of your crock pot)
• 1 large onion, diced
• 2-3 Roma tomatoes, diced (try to avoid seeds)
• 4 garlic cloves, minced
• 1 can of garbanzo beans, drained
• 1 can diced green chilies
• 1 large carrot, diced
• salt & pepper
• 3 tsp of The Spanish Tin, Far East Spain Blend (available on hatchery.com)
• 1/4 tsp of chili de arbol (powder) – you might want to use less if you do not like things too hot. Chili de arbol can create some intense heat quickly
• tiny bit of oregano
• 1-2 bay leaves, depending on size