Bec Recipes
Chicken Pozole Rojo
12 servings
분량25 minutes
활동 시간45 minutes
총 시간재료
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
방향
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.
영양 정보
1회 제공량
-
칼로리
97 kcal
지방 전체
2 g
포화 지방
1 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
48 mg
나트륨
488 mg
탄수화물 전체
2 g
식이섬유
1 g
총 당류
1 g
단백질
16 g
12 servings
분량25 minutes
활동 시간45 minutes
총 시간