Pozole
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
No need to sweat over a stove for hours—this take on the traditional Latin dish features a great smoky flavor from the ancho chili powder. If you want to kick up the spice, use fire-roasted diced tomatoes.
Ingredients
4 bone-in chicken breast halves
6 carrots
4 stalk celery
2 medium onions
2 can diced tomatoes
1 tbsp. ancho chili powder
10 c. low-sodium chicken broth or water
Kosher salt and pepper
2 can hominy
Tortilla chips and diced avocado, for serving
Instructions
Place the chicken, carrots, celery, onions, tomatoes and chili powder in a large pot. Add enough broth to cover (adding water if the broth isn't enough); bring to a boil. Reduce heat, add 1 1/2 tsp salt and 1/2 tsp pepper, and simmer until the chicken is cooked through, 20 to 25 minutes.
Transfer the chicken to a bowl and, when cool enough to handle, shred the meat, discarding the skin and bones.
Stir the chicken and hominy into the soup and simmer until heated through, about 3 minutes. Serve with tortilla chips and diced avocado, if desired.
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