Lunch / Dinner
Chicken Pozole Chili
Pozole [poh-SOH-leh] is a traditional Mexican stew. It’s also the Spanish word for hominy (right), which is a key ingredient in the recipe.
FOR THE SAUCE, SAUTÉ:
FOR THE CHILI, SAUTÉ:
Generally, peppers with rounder tips are milder. Cascabel [KAS-kuh-behl], also called chile bola, work well, as do ancho, pasilla, and guajillo chiles.
For the sauce, sauté tomatoes, chopped onion, chiles, smashed garlic, oregano, and 1⁄2 tsp. salt in 1⁄4 cup oil in a sauté pan over medium heat, 10 minutes.
Add 2 cups broth and tortillas; simmer 20 minutes. Transfer mixture to a blender and purée.
For the chili, sauté sliced onion in 2 Tbsp. oil in a pot over medium heat until softened, 5 minutes.
Stir in minced garlic, chili powder, cumin, coriander, 1 tsp. salt, and cayenne; cook 2 minutes.
Add 3 cups broth, chicken, romaine, hominy, and chile sauce; simmer 10 minutes. Garnish each serving with feta.
Corn tortillas thicken the sauce and provide flavor. Puréed and chilled, the sauce will keep 3–4 days.
Since hominy is canned with lots of salt, be sure to drain and rinse it before stirring into the chili.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 2g 10%
Cholesterol 30mg 10%
Sodium 703mg 29%
Carbs 26g 8%
Fiber 7g 28%
*Percent Daily Values are based on a 2,000 calorie diet.