2 Organic Boneless Skinless Chicken Breast halves, cut into 2-inch-thick strips
2 oz. Achiote Paste
3 tbls. Extra Virgin Olive Oil
6 oz Housemade Mexican-style chorizo (recipe below) (Note: you can substitute 1 link of store-bought all natural lean chorizo, but be careful with salt as store bought tends to be over salted and spiced)
1 1/2 cups cooked Rancho Gordo White Posole (prepared hominy)
3/4 cup chicken stock infused with the juice of 1/2 a lime
3/4 lb. spinach leaves
1/2 cup chopped poblano peppers
1/4 cup sliced leeks
1/4 cup sliced shallots
1/8 cup sliced garlic
1 cup avocado salsa (recipe below)
Salt and pepper
3 Tbls chopped cilantro
3 Tbls chopped shallot
Juice of 1/2 lime
Salt and pepper
Cut the avocado into cubes, add cilantro and shallot, pour in lime juice and mix together. Add salt and pepper to taste.
Housemade Mexican-Style Chorizo
Start with ground all-natural pork butt and mix in dashes of the following: minced dried onion, paprika, chili powder, cumin seed, coriander seed, garlic powder, onion powder, cayenne pepper, black pepper and sea salt.
For the chicken:
Mix the achiote paste and 2 tbls. olive oil in a boil, add the chicken and coat the pieces with the paste.
In a heated pan over medium high heat, add the chorizo and cook about 4 minutes. Remove from pan and cover with foil to keep warm.
In same pan, cook chicken breast pieces, being careful to leave space so you get a good sear. Cook about 4 minutes on each side. A nice dark crust will form.
Remove from pan and cover with foil to keep warm.
In same pan, add one tbls olive oil, sauté poblano pepper, leeks, shallots and garlic for about 2 minutes (season with salt and pepper).
Add posole and stock and bring stock to a boil.
Add spinach in bunches to wilt, about 3-4 minutes.
Place posole, pepper and spinach mixture on plate. Place chicken pieces on top. Top with avocado salsa and sprinkle crumbled chorizo over top.