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Quick Chicken Pozole





Yields
Makes 3 or 4 servings

Having grown up in a family of healthful eaters, Lisa Bohon-Hock of Sacramento has always been interested in good nutrition. Her mother used to make this recipe with beef neck bones, but Bohon-Hock substitutes chicken breasts to keep fat at a minimum. She always serves the pozole with a vegetable (squash is a winter favorite) and tortillas, quesadillas, or bread.

 3 cloves garlic, minced
 1 onion (about 6 oz.), chopped
 1 teaspoon salad oil
 1 1/4 pounds boneless, skinless chicken breasts
 1 can (10 oz.) red chili sauce
 1/2 teaspoon dried oregano
 2 cups reduced-sodium chicken broth
 2 cans (about 15 oz. each) white or yellow hominy (or one can of each color), rinsed and drained
  Shredded iceberg lettuce
  Lime wedges
Step 1
1

In a 3- to 4-quart pan, combine the garlic, onion, and salad oil. Cook, stirring often, over medium-high heat until the onion is lightly browned, about 5 minutes.

Step 2
2

While the onion cooks, cut the chicken into bite-size pieces. When the onion has browned, add the chicken pieces, red chili sauce, oregano, and chicken broth. Bring to a boil, reduce heat, and simmer until chicken is no longer pink in center of thickest part (cut to test), 7 to 8 minutes.

Step 3
3

Add hominy, reheat to simmering, and serve. Offer lettuce and lime wedges to add to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories362
% Daily Value *
Total Fat 5.4g7%

Saturated Fat 0.9g5%
Cholesterol 82mg28%
Sodium 1172mg51%
Total Carbohydrate 36g14%

Dietary Fiber 7g25%
Protein 37g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.