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.
% 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.