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Chicken Pozole

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

Ingredients

dried guajillo chiles, stems and seeds removed

dried ancho chiles, stems and seeds removed

1 1/2

cups water

tablespoons olive oil

1/2

medium white onion, coarsely chopped

clove garlic

cartons (32 oz each) Progresso™ chicken broth (8 cups)

teaspoon salt

teaspoon dried oregano leaves

1/2

teaspoon dried thyme leaves

bay leaves

sprig fresh parsley

cups shredded cooked chicken

cans (28 oz each) hominy, drained

Directions

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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 Information

Nutrition Facts

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;