Bec Recipes
Chicken Pozole Rojo
12 servings
份量25 minutes
活動時間45 minutes
總時間食材
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
步驟
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.
營養
每份大小
-
卡路里
97 kcal
總脂肪
2 g
飽和脂肪
1 g
不飽和脂肪
-
反式脂肪
-
膽固醇
48 mg
鈉
488 mg
總碳水化合物
2 g
膳食纖維
1 g
總糖
1 g
蛋白質
16 g
12 servings
份量25 minutes
活動時間45 minutes
總時間