Pozole with Chicken and Corn Recipe

Ingredients

• 1/4 cup vegetable oil
• 2 cups roughly chopped white onion
• 6 cloves garlic, peeled
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon dried red pepper flakes
• 1 carton (32 oz) Progresso™ chicken broth
• 2 cans (11 oz each) white shoepeg corn, drained
• 1 teaspoon dried oregano
• 20 oz boneless skinless chicken thighs, cut into 3/4-inch cubes
• 1/4 cup Gold Medal™ all-purpose flour
• 3/4 teaspoon salt
• 1/2 cup thinly sliced radishes
• 1/2 cup shredded cabbage
• 1/2 cup crumbled queso fresco cheese (2 oz)
• 6 lime wedges