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Chicken Pozole

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  • Prep 40 min
  • Total 1 hr 15 min
  • Ingredients 14
  • Servings 12
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by Qué Rica Vida Cocina
Updated May 16, 2016
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Ingredients

  • 6 dried guajillo chiles, stems and seeds removed
  • 6 dried ancho chiles, stems and seeds removed
  • 1 1/2 cups water
  • 2 tablespoons olive oil
  • 1/2 medium white onion, coarsely chopped
  • 1 clove garlic
  • 2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon dried thyme leaves
  • 2 bay leaves
  • 1 sprig fresh parsley
  • 2 cups shredded cooked chicken
  • 2 cans (28 oz each) hominy, drained

Directions

  •  
    1
    In medium bowl, soak chiles in water about 20 minutes. (Do not drain.)
  •  
    2
    In 6-quart Dutch oven or saucepan, heat oil over medium heat. Add onion and garlic; cook 1 to 2 minutes, stirring constantly, until onion is crisp-tender. Place in blender; add chiles in water. Cover; blend on high speed about 1 minute or until smooth.
  •  
    3
    Place strainer over same Dutch oven; pour mixture from blender into strainer. Discard solids. Cook uncovered over medium heat 5 to 10 minutes, stirring occasionally, until flavors are blended.
  •  
    4
    Add remaining ingredients. Heat to boiling. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until flavors are blended. Remove bay leaves and parsley before serving.

Nutrition Information

210 Calories, 6g Total Fat, 12g Protein, 26g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
1140mg
47%
Potassium
350mg
10%
Total Carbohydrate
26g
9%
Dietary Fiber
5g
22%
Sugars
6g
Protein
12g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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