Red Pozole

Red Pozole
Rating: 
Makes: 6 Servings
Prep time: 10 minutes
Cook time: 50 minutes

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.

Ingredients

12 1/2 ounces Chicken breast, boneless, skinless, fresh or frozen, raw
1 teaspoon Canola oil
1 1/4 cups Onions, fresh 1/4" diced
1 clove Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced)
1/4 teaspoon Salt, table
1/4 teaspoon Black pepper, ground
3/4 cup Tomatoes with juice, canned, diced
1 tablespoon Tomato paste, canned
3/4 cup Hominy, canned, drained
1/2 cup Water
2 tablespoons Cilantro, fresh, chopped
1 Fresh lime, cut into eight wedges (optional)
Nonstick cooking spray

Directions

1. Preheat oven to 400 °F. Spray baking sheet with nonstick cooking spray.

2. Place chicken breasts on a baking sheet. Bake for 15-25 minutes (Note: For large chicken breasts, cut in half to decrease cooking time.) Bake until internal temperature reaches 165 °F or higher for at least 15 seconds.

3. Remove chicken breasts from oven. Let chicken breast sit for 10 minutes to cool slightly, then dice.

4. Heat oil in a medium stockpot on medium-high heat.

5. Add onions and sauté until soft.

6. Add garlic, salt, and pepper. Continue cooking on medium-high heat until garlic is fragrant, about 1-2 minutes. Stir frequently.

7. Add cooked chicken, diced tomatoes with juice, tomato paste, hominy, and water. Reduce heat to medium-low and simmer for 15 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.

8. Remove pozole from heat and stir in fresh cilantro.

9. Serve 1/2 cup. Lime wedge is optional.

 Critical Control Point: Hold at 140 °F or higher.

 
English

Notes

CACFP Crediting Information:

1/2 cup provides 1 1/2 oz. equivalent meat and 1/4 cup vegetable.

Variations:

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

Beef may be substituted for chicken.

For a quantity recipe that yields 25 or 50 servings see: https://whatscooking.fns.usda.gov/quantity/child-nutrition-cnp/red-pozole

Find tips and resources for safe food handling and proper cooking temperature guidance.