Quick Chicken Pozole

recipe
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.

Yield:

Makes 3 or 4 servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Lisa Bohon-Hock, Sacramento, California,

January 1997
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