dawn_mo
Well-known member
* Exported from MasterCook *
Chicken Pozole
Recipe By : Everyday Food
Serving Size : 4 Preparation Time :0:00
Categories : Pozole Soup
Soups And Stews Soups/Stews
Amount Measure Ingredient -- Preparation Method
1 tablespoon olive oil2 medium onions -- chopped
8 garlic cloves -- minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans reduced-sodium chicken broth -- (14.5 ounces each)
4 cans white hominy -- (15 ounces each) drained
6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
Coarse salt and ground pepper
Assorted garnishes -- such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)
Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
To serve, divide among bowls, and garnish as desired.
Per serving: (without garnishes) 339 calories; 7.4 grams fat; 40.9 grams protein; 24.9 grams carbohydrates; 5 grams fiber
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Chicken Pozole
Recipe By : Everyday Food
Serving Size : 4 Preparation Time :0:00
Categories : Pozole Soup
Soups And Stews Soups/Stews
Amount Measure Ingredient -- Preparation Method
1 tablespoon olive oil2 medium onions -- chopped
8 garlic cloves -- minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans reduced-sodium chicken broth -- (14.5 ounces each)
4 cans white hominy -- (15 ounces each) drained
6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
Coarse salt and ground pepper
Assorted garnishes -- such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)
Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
To serve, divide among bowls, and garnish as desired.
Per serving: (without garnishes) 339 calories; 7.4 grams fat; 40.9 grams protein; 24.9 grams carbohydrates; 5 grams fiber
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