Bec Recipes
Chicken Pozole Rojo
12 servings
份量25 minutes
准备时间45 minutes
总时间配料
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
步骤
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.
营养
每份大小
-
卡路里
97 kcal
总脂肪
2 g
饱和脂肪
1 g
不饱和脂肪
-
反式脂肪
-
胆固醇
48 mg
钠
488 mg
总碳水化合物
2 g
膳食纤维
1 g
总糖
1 g
蛋白质
16 g
12 servings
份量25 minutes
准备时间45 minutes
总时间