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ES WU a ea TM Aan 9 a) UE a UE eR R ST RSET Xo Inspired by the culinary richness of Mexico, Frontera products help you create delicious food with authentic flavors at home. Made with roasted GME a Add your favorite er protein and it’s = iene Be SS ready in 15 minutes Gluten-free and non-GMO Flavored with chiles like jalapefio, habanero and guajillo, each Frontera salsa is delicious with chips or as ad versatile cooking sauce. They also add bold flavor to dishes like this recipe for chicken pozole verde. INGREDIENTS: * 1 jar Frontera Tomatillo Salsa + 1 tsp. Mexican oregano + Y cup White onion, finely chopped + 1% Ibs. Bone-in skinless chicken thighs + 2 15 oz. cans White hominy, drained + 2 Fresh radishes, thinly sliced + 4 cups Unsalted chicken stock + 1 Heart romaine lettuce, shredded * 1 large Avocado, pitted, peeled and chopped + 1% tsp. Kosher salt + 1% cup Chopped fresh cilantro + 1 medium Lime, cut into wedges + ¥% cup Pumpkin seeds, roasted and salted DIRECTIONS: 1. Place chicken in a Dutch oven. Pour in chicken stock and salt; bring to a boil. Reduce heat and simmer until chicken is cooked through, 15 to 20 minutes. 2. Remove chicken from broth and set aside to cool. 3. Pour pumpkin seeds into food processor and pulse until finely chopped. Pour pumpkin seeds, salsa, oregano and hominy into a pot. 4. Shred chicken into bite-sized pieces and add to the soup. Heat until chicken is warmed through. Serve pozole verde with lettuce, cilantro, onion, radishes, avocado and lime wedges. Enjoy! SHOP NOW
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