Pozole Rojo
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 242.2
- Total Fat: 6.6 g
- Cholesterol: 45.3 mg
- Sodium: 1,058.7 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 5.1 g
- Protein: 18.9 g
View full nutritional breakdown of Pozole Rojo calories by ingredient
Introduction
This is a delicious soup that is filling, hearty and yummy This is a delicious soup that is filling, hearty and yummyNumber of Servings: 12
Ingredients
-
* 1.5 lb Boneless, Skinless Chicken breasts
* .5 lb Cubed, Boneless Pork
* 2 cloves Garlic, peeled
* 3 Dried Ancho Peppers
* 2 Dried GuajilloPeppers
* 6 Chiles de Arbol
* 1 tbsp Salt
* 1 large can Hominy
Directions
1. Measure 4 qts of water into large pot & add the chicken breasts, hominy and garlic. Bring to a boil, then simmer until hominy is tender (about 2 hrs).
2. To prepare ancho chiles, toast them on a skillet with olive oil over medium heat until the crackle and blister, flip, repeat, remove. To prepare the chiles de arbol, pass quickly through the oil until they darken and crisp a bit. Place them all into a bowl and cover with boiling water & soak 30 minutes. Drain, place into blender, add 1/2 cup water and blend. Add to soup, along with salt (hominy requires the salt, so do not omit).
3. Remove chicken breasts. Shred chicken then return shredded meat to the broth. Let simmer about another hour until all flavors are mixed well.
4. You can garnish with shredded lettuce, sliced radishes, onion, oregano and lime. Good with tostadas, tortilla chips and warm tortillas.
**Garnishes need to be tracked separately as they are not included in the recipe**
Serving Size: Makes 12 generous servings
Number of Servings: 12
Recipe submitted by SparkPeople user NAANDO.
2. To prepare ancho chiles, toast them on a skillet with olive oil over medium heat until the crackle and blister, flip, repeat, remove. To prepare the chiles de arbol, pass quickly through the oil until they darken and crisp a bit. Place them all into a bowl and cover with boiling water & soak 30 minutes. Drain, place into blender, add 1/2 cup water and blend. Add to soup, along with salt (hominy requires the salt, so do not omit).
3. Remove chicken breasts. Shred chicken then return shredded meat to the broth. Let simmer about another hour until all flavors are mixed well.
4. You can garnish with shredded lettuce, sliced radishes, onion, oregano and lime. Good with tostadas, tortilla chips and warm tortillas.
**Garnishes need to be tracked separately as they are not included in the recipe**
Serving Size: Makes 12 generous servings
Number of Servings: 12
Recipe submitted by SparkPeople user NAANDO.