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Quick Chicken Pozole

Yield Makes 3 or 4 servings
Having grown up in a family of healthful eaters, Lisa Bohon-Hock of Sacramento has always been interested in good nutrition. Her mother used to make this recipe with beef neck bones, but Bohon-Hock substitutes chicken breasts to keep fat at a minimum. She always serves the pozole with a vegetable (squash is a winter favorite) and tortillas, quesadillas, or bread.


  • 3 cloves garlic, minced
  • 1 onion (about 6 oz.), chopped
  • 1 teaspoon salad oil
  • 1 1/4 pounds boneless, skinless chicken breasts
  • 1 can (10 oz.) red chili sauce
  • 1/2 teaspoon dried oregano
  • 2 cups reduced-sodium chicken broth
  • 2 cans (about 15 oz. each) white or yellow hominy (or one can of each color), rinsed and drained
  • Shredded iceberg lettuce
  • Lime wedges

Nutrition Information

  • calories 362
  • caloriesfromfat 14 %
  • protein 37 g
  • fat 5.4 g
  • satfat 0.9 g
  • carbohydrate 36 g
  • fiber 7 g
  • sodium 1172 mg
  • cholesterol 82 mg

How to Make It

  1. In a 3- to 4-quart pan, combine the garlic, onion, and salad oil. Cook, stirring often, over medium-high heat until the onion is lightly browned, about 5 minutes.

  2. While the onion cooks, cut the chicken into bite-size pieces. When the onion has browned, add the chicken pieces, red chili sauce, oregano, and chicken broth. Bring to a boil, reduce heat, and simmer until chicken is no longer pink in center of thickest part (cut to test), 7 to 8 minutes.

  3. Add hominy, reheat to simmering, and serve. Offer lettuce and lime wedges to add to taste.