Chicken Pozole Soup
This traditional Mexican soup has a deep flavor using a whole chicken. Hominy can be found in the canned food aisle of the grocery store.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
286
Calories
27g
Protein
26g
Carbs
8g
Fat
6g
Fiber
5g
Sugar
611mg
Sodium
Saturated Fat 2 g · Cholesterol 72 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
chicken, skinned and cut into pieces
1 whole
water
8 cups
onion, chopped
1/2 cup
black pepper
1/4 teaspoon
chili powder
4 tablespoons
tomato sauce, low-sodium
1 can (8 ounces)
dried oregano
1/2 teaspoon
canned hominy, white or yellow, rinsed and drained
5 cups · 2 - 15 ounce cans
iceberg lettuce, shredded
3 cups
lime
1 · cut into 6 wedges
Instructions
- 1
Wash hands with soap and water.
- 2
Put chicken pieces in a large pot and cover with the 8 cups of water. Simmer over medium heat for 1 hour.
- 3
Add the chopped onion, pepper, chili powder, tomato sauce, and oregano to simmering chicken.
- 4
After the chicken is thoroughly cooked take the pieces out of the pot and remove most of the bones from the chicken and the pot.
- 5
Return chicken to the pot.
- 6
Add the rinsed hominy to the pot of chicken and simmer for another 45 minutes.
- 7
Serve with lettuce and a wedge of lime.
Source: USDA MyPlate Kitchen · Pictorial Recipes Oregon State University Cooperative Extension Service Oregon Family Nutrition Program Recipe submitted by Lynn Myers Steele, 2000
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