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Pozole with Chicken

As the weather cools down, enjoy this stew made with hominy, red chile sauce, and shredded chicken.

Yield
6 cups
Tiempo de preparación
20 minutes
Tiempo de cocción
25 minutes
Total time
45 minutes
Ingredients
1 tablespoon vegetable oil
1 can onion (chopped)
2 cloves garlic (minced (or 1/2 teaspoon garlic powder))
1 can red chili sauce ((10 oz))
3 cups chicken broth
1 teaspoon cumin
1 teaspoon oregano
1 can hominy ((15 oz) drained and rinsed)
2 cups chicken (cooked, shredded)
cabbage (shredded, optional)
radish (sliced, optional)
lime juice (optional)
cilantro (chopped, optional)
avocados (diced or sliced, optional)
Instrucciones
  1. Wash hands with soap and water.
  2. In a large saucepan on medium heat, sauté onion in oil until it begins to soften, about 5 minutes. Add garlic and continue cooking for 1 minute.
  3. Add the chile sauce, broth, cumin, oregano and hominy to the onion and bring to a boil, stirring. Reduce heat and simmer uncovered for 10 minutes. Stir in the chicken and heat through, about 2 minutes.
  4. Spoon into shallow bowls and add toppings as desired.
  5. Refrigerate leftovers within 2 hours.
Notas
  • A rotisserie chicken makes this recipe quick to fix.
  • No red chile sauce? You can also use 1 1/4 cups enchilada sauce.
Meal Type: Lunch, Dinner
Food group: Vegetables, Protein
Season: Winter, Fall