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Chicken Pozole

  • Prep 40 min
  • Total 1 hr 15 min
  • Ingredients 14
  • Servings 12

Ingredients

6
dried guajillo chiles, stems and seeds removed
6
dried ancho chiles, stems and seeds removed
1 1/2
cups water
2
tablespoons olive oil
1/2
medium white onion, coarsely chopped
1
clove garlic
2
cartons (32 oz each) Progresso™ chicken broth (8 cups)
1
teaspoon salt
1
teaspoon dried oregano leaves
1/2
teaspoon dried thyme leaves
2
bay leaves
1
sprig fresh parsley
2
cups shredded cooked chicken
2
cans (28 oz each) hominy, drained
2008 © and ®/™ of General Mills Progresso is a registered trademark of Pet, Incorporated, used with permission.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
1140mg
47%
Potassium
350mg
10%
Total Carbohydrate
26g
9%
Dietary Fiber
5g
22%
Sugars
6g
Protein
12g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In medium bowl, soak chiles in water about 20 minutes. (Do not drain.)
  • 2 In 6-quart Dutch oven or saucepan, heat oil over medium heat. Add onion and garlic; cook 1 to 2 minutes, stirring constantly, until onion is crisp-tender. Place in blender; add chiles in water. Cover; blend on high speed about 1 minute or until smooth.
  • 3 Place strainer over same Dutch oven; pour mixture from blender into strainer. Discard solids. Cook uncovered over medium heat 5 to 10 minutes, stirring occasionally, until flavors are blended.
  • 4 Add remaining ingredients. Heat to boiling. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until flavors are blended. Remove bay leaves and parsley before serving.

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