Chicken Red Pozole

Name: Chicken Red Pozole
Ingredients: 10 oz boneless, skinless chicken breast; 6 cups water; 1/4 cup diced onion; 5 whole black peppercorns; 1 tsp salt; 1 can (29 oz/822 g) hominy; 2 tbsp canola oil; 5 large tomatoes, dicedb; 2 ancho chile peppers, soaked in hot water, deveined and seeded; 3 guajillo chiles, soaked in hot water, deveined and seeded; 1 sprig epazote or 1/2 tsp dried oregano; 1/4 cup diced onion; 2 garlic cloves, chopped; 2 tbsp cilantro; 1/2 tsp salt; 1 avocado, peeled and cut in wedges; 4 lettuce leaves, shredded; 1/4 cup onion, minced; 1 tsp ground oregano; 1 lime, cut in wedges

Chicken Red Pozole

Recipe by Chef Guadalupe García de León

This lighter version of pozole, a traditional hominy stew, is still vibrant with flavor thanks to two different types of dried chiles and homemade chicken stock. Canola oil's mild taste lets those flavors shine bright and helps keep saturated fat to a minimum.

Servings

10

servings

Calories

160

kcal

Ingredients

US Metric

10 oz 283 g boneless, skinless chicken breast
6 cups 1.5 l water
1/4 cup 60 ml diced onion
5 5 whole black peppercorns
1 tsp 5 ml salt
1 1 can (29 oz/822 g) hominy
2 tbsp 30 ml canola oil
5 5 large tomatoes, dicedb
2 2 ancho chile peppers, soaked in hot water, deveined and seeded
3 3 guajillo chiles, soaked in hot water, deveined and seeded
1 1 sprig epazote or 1/2 tsp dried oregano
1/4 cup 60 ml diced onion
2 2 garlic cloves, chopped
2 tbsp 30 ml cilantro
1/2 tsp 2 ml salt
Garnish
1 1 avocado, peeled and cut in wedges
4 4 lettuce leaves, shredded
1/4 cup 60 ml onion, minced
1 tsp 5 ml ground oregano
1 1 lime, cut in wedges

Directions

In large saucepan, cook chicken with water, onion, black pepper and salt; for 15 to 20 minutes. Remove chicken, cool and shred. Reserve stock.
In 5 cups (1.25 L) of reserved chicken stock, boil hominy until softened.
In skillet, heat canola oil over medium heat and sauté tomatoes, chile peppers, epazote, onion and garlic, until tomatoes and peppers are soft. Add 1 cup (250 mL) chicken stock and cilantro. Use emersion blender to blend into tomato sauce.
To hominy, add tomato sauce and shredded chicken. Cook 15 minutes.
Season with salt and serve with garnishes.

Notes

Don't skimp on the garnishes. They're crucial to the final dish!

Nutrition Facts

10 servings per recipe

Serving Size1 1/2 cups

Amount Per ServingCalories160
% Daily Value *
Total Fat 4.5g 6%
- Saturated Fat 0.5g 0%
Cholesterol 20mg 7%
Sodium 570mg 25%
Total Carbohydrate 21g 8%
- Dietary Fiber 4g 15%
- Total Sugars 5g
Protein 9g 18%

Potassium 396mg 9%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.