Umami Recipes
Umami Recipes

Bec Recipes

Chicken Pozole Rojo

Meh

12 servings

servings

25 minutes

active time

45 minutes

total time

Ingredients

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

Directions

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.

Nutrition

Serving Size

-

Calories

97 kcal

Total Fat

2 g

Saturated Fat

1 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

48 mg

Sodium

488 mg

Total Carbohydrate

2 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

16 g

12 servings

servings

25 minutes

active time

45 minutes

total time
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