Quick Chicken Pozole
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.
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- Calories: 362
- Calories from fat: 14%
- Protein: 37g
- Fat: 5.4g
- Saturated fat: 0.9g
- Carbohydrate: 36g
- Fiber: 7g
- Sodium: 1172mg
- Cholesterol: 82mg
- 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
- 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.
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