Quick Chicken Pozole

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

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

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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 362Calories from Fat 14

% Daily Value *
Total Fat 5.4g9%

Saturated Fat 0.9g5%
Cholesterol 82mg28%
Sodium 1172mg49%
Total Carbohydrate 36g12%

Dietary Fiber 7g29%
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Quick Chicken Pozole