Name: Homestyle Chicken Pozole Rojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5.5 oz boneless skinless chicken breast; 0.5 cup canned white hominy; 2 cups low-sodium chicken broth; 2 whole dried guajillo chilies; 1 whole dried ancho chili; 0.25 medium white onion; 2 cloves garlic; 0.5 tsp dried Mexican oregano; 0.25 tsp ground cumin; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 2 medium radishes; 0.5 cup shredded green cabbage; 0.5 whole lime; 1 tbsp fresh cilantro

Nutrition

Per serving

528 calories

Protein: 57g; 43% of calories
Carbs: 47g; 36% of calories
Fat: 13g; 21% of calories

Instructions

Prep 15 min · Cook 30 min

Remove the stems and seeds from the dried guajillo and ancho chilies, then soak them in hot water for 10 minutes until softened.
Place the softened chilies in a blender with the onion, garlic, cumin, and 0.25 cup of the chili soaking liquid; blend until completely smooth.
Heat avocado oil in a medium pot over medium heat, then strain the chili sauce through a fine-mesh sieve into the pot and sauté for 3 minutes.
Pour in the chicken broth and add the whole chicken breast and drained hominy.
Bring the liquid to a boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through.
Remove the chicken from the pot, shred it using two forks, and return the meat to the broth.
Stir in the oregano, sea salt, and black pepper, simmering for another 2 minutes to meld the flavors.
Ladle the pozole into a bowl and garnish with sliced radishes, shredded cabbage, cilantro, and a fresh squeeze of lime.

Nutrition

Ingredients

Instructions

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