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Classic Chicken Pozole

classic chicken pozole
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‘Tis the season for cold weather and warm food. Pozole is a tradition this time of year in my household and its one of the many recipes that my grandma has passed down to my mom and now my mom has passed down to me.  Not only is this an amazing winter meal, its easy and will not break the calorie bank.

Ingredients & Method
  • 1 lb chicken breast, shredded
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon ground cumin
  • 1 can tomato sauce
  • 1 can el pato sauce* (or to taste; depending on how spicy you prefer)
  • 6 cups low sodium chicken broth
  • 1-15 oz can hominy, rinsed and drained
  • 2 cups chopped cabbage
  • 1 ½ cup chopped onions
  • 1 cup chopped cilantro
  • 1/2 cup diced jalapeño (optional)
  • 1 lime sliced into wedges
In a soup pot mix together chicken broth along with salt, black pepper, chili powder, tomato sauce, el pato sauce, oregano, ground cumin, hominy, and shredded chicken breast. Let simmer over medium-high heat for about 40 mins, stirring occasionally.  Reduce heat and let cool before serving. Once served, top with cabbage, cilantro, jalapeno and lime wedge. ENJOY!

Nutritional Facts    (Per Serving)
  • 432 calories
  • 32 g protein
  • 35 g carbohydrate
  • 19 g fat
  • 9 g fiber

*(El Pato a hot spicy tomato sauce can be found in any grocery store, will be in the hispanic isle)

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