Pozole Rojo Con Pollo
6 portions
25mA very simple recipe, but the results are great. Whip this up for a quick, healthy dinner.
What you will need
1 lb. boneless skinless Chicken Breast
15 oz. Canned Hominy
2 Tbsp Olive Oil
1 tsp Ground Cumin
1 tsp Garlic Powder
2 Tbsp Chili Powder
2 Tbsp AP Flour
3 oz. Tomato Paste
4 cups Water
2 Tbsp Chicken Bouillon
Salt
1 Lime
1 head Green Cabbage
Dried Oregano
(Nutritional facts 40 calories, 0.74 g fat, 5.84 g carbohydrates, 3.36 g protein, 5 mg cholesterol, 556 mg sodium)How to cook
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Cut the chicken breast into bite-sized chunks.
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Open the can of hominy. Strain and discard the packing liquid.
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Warm the olive oil over medium-high heat in a large pot (6-8qt.).
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Stir the ground cumin into the hot oil.
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Add the garlic powder.
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Add the chili powder.
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Stir in the flour. Toast briefly, stirring constantly. You just want to get all of the spices and flour to come together in a paste and give it a gentle toast to begin cooking the flour. This should take no longer than 30 seconds.
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Stir in the tomato paste.
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Stir in the water, slowly at first to help dissolve the flour paste.
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Add the bouillon and stir to dissolve.
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Add the diced chicken.
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Add the hominy.
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Bring the pot to a gentle simmer and let it roll for about 15 minutes.
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Adjust the seasoning and serve with your choice of posole toppings: shaved cabbage, lime wedges, dried oregano, or your favorite hot sauce.
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