Bec Recipes
Chicken Pozole Rojo
12 servings
分量25 minutes
調理時間45 minutes
総時間材料
10 cups water
2 pounds chicken breast
1 small white onion (quartered)
2 garlic cloves (peeled)
2 teaspoons salt (divided)
8 New Mexico or guajillo chiles (rinsed, stemmed, and seeded)
3 (15.5-ounce) cans BUSH’S White Hominy (rinsed and drained)
Shredded cabbage
Radish slices
Limes
Diced onion
Dried oregano
手順
In a 6-quart caldero place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid.
Shred the chicken into small pieces.
In a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth.
Add the shredded chicken, blended sauce, and White Hominy to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.
栄養
サービングサイズ
-
カロリー
97 kcal
脂肪総量
2 g
飽和脂肪
1 g
不飽和脂肪
-
トランス脂肪
-
コレステロール
48 mg
ナトリウム
488 mg
炭水化物総量
2 g
食物繊維
1 g
糖質総量
1 g
タンパク質
16 g
12 servings
分量25 minutes
調理時間45 minutes
総時間