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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

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 210

Calories from Fat: 50

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;