Red Pozole

Red Pozole
Rating: 
Main Dishes
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Makes: 25 or 50 Servings

Description

Pozole, which means hominy, is a traditional soup or stew from Mexico. Hominy is a food produced from treated dried corn kernels and can be found in many dishes prepared throughout Mexico and Central America. When served, it often includes add-ins such as radishes, shredded cabbage, cilantro, lime, and avocado.

1. Preheat oven to 400 °F.

2. For 25 servings, use 1 sheet pan or 2 half size sheet pans. For 50 servings, use 2 full sheet pans or 4 half size sheet pans.

Nonstick cooking spray
2 Sprays
2 Sprays

3. Spray sheet pan(s) (full sheet pan: 18” x 26” or half sheet pan: 18” x 13”) with nonstick cooking spray.

Chicken breast, boneless, skinless, fresh or frozen, raw, 1/2" diced
3 lbs 4 oz
6 lbs 8 oz

4. Place chicken breasts on a sheet pan(s). Bake for 15-25 minutes. Bake until internal temperature reaches 165 °F. For large chicken breasts, cut in half to decrease cooking time.

5. Remove chicken breasts from oven. Let chicken breast sit for 10 minutes to slightly cool, then dice. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

Canola oil
1 Tbsp 1 tsp
2 Tbsp 2 tsp

6. Heat oil in a large stockpot or a tilting kettle on medium-high heat.

*Onions, raw, 1/4" diced
1 lb 5 oz
1 qt 1 1/4 cups
2 lbs 10 oz
2 qts 2 1/2 cups

7. Add onions and sauté until soft

Garlic, fresh, minced
4 cloves OR 2 tsp
8 cloves OR 1 Tbsp 1 tsp

8. Add garlic, salt, and pepper. Continue cooking on medium-high heat until garlic is fragrant, about 2-3 minutes. Stir frequently. 1 clove is about 1/2 teaspoon minced.

Salt, table
1 tsp
2 tsps
Black pepper, ground
1 tsp
2 tsps
Tomatoes with juice, canned, diced
1 lb 11 oz
3 1/4 cups (1/3 No. 10 can)
3 lbs 6 oz
1 qt 2 1/2 cups (5/8 No. 10 can)

9. Add cooked chicken, diced tomatoes with juice, tomato paste, hominy, and water. Reduce heat to medium-low and simmer for 20-30 minutes, stirring occasionally. If too thick, add more water for desired consistency. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.

Tomato paste, canned
2 oz
1/4 cup
4 oz
1/2 cup
Hominy, canned, drained
1 lbs 3/4 oz
3 1/8 cups (1/4 No. 10 can)
2 lbs 1 1/2 oz
1 qt 2 1/4 cup (1/2 No. 10 can)
Water
2 cup
1 qt
Cilantro, fresh, chopped
2 oz
1/2 cup
4 oz
1 cup

10. Remove pozole from heat and stir in fresh cilantro. Serve with a lime wedge (optional).

*Fresh limes, cut into eight wedges (optional)
25 wedges (about 3 1/2 limes)
50 wedges (about 6 1/2 limes)

11. Serve 1/2 cup (4 oz. ladle). Critical Control Point: Hold at 140 °F or higher.

Serving

CACFP Crediting Information 1/2 cup (No. 8 scoop) provides 1 1/2 oz. equivalent meat and 1/4 cup vegetable.

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Variations:

Beef may be substituted for the chicken.

If chicken is frozen, defrost in the refrigerator for 1 day. Hold raw chicken at 40 °F or lower.

For a household recipe that yields 6 servings see: https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/red-pozole.

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