Quick and Easy Chicken Pozole recipe
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Ingredients
- 3 (5 ounce) cans premium white chicken breast 3 tablespoons vegetable oil 1 large yellow onion, chopped 4 garlic cloves, minced ¼ teaspoon dried oregano 3 teaspoons ground coriander 1 ½ teaspoons ground cumin 1 (4.5 ounce) can chopped green chiles ½ (14.5 ounce) can chopped tomatoes 1 (7 ounce) can salsa verde 2 (15 ounce) cans white hominy, drained 2 (14 ounce) cans low-sodium chicken broth Kosher salt and cracked black pepper 1 red onion, finely chopped 1 lime, cut into wedges ½ cup Mexican crema or sour cream Crushed tortilla chips ½ cup chopped fresh cilantro leaves Thinly sliced radishes 1 avocado, diced
Nutrition Info
- 713.2 caloriescarbohydrate: 55.1 gcholesterol: 110.1 mgfat: 40.8 gfiber: 12.4 gprotein: 33.5 gsaturatedFat: 12.9 gservingSize: -sodium: 1823.4 mgsugar: 13 gtransFat: : -unsaturatedFat: : -
Directions Quick and Easy Chicken Pozole
Directions
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In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add chicken and cook until heated through, 3 minutes.
To serve, divide among 4 bowls and garnish as desired.