Chicken Pozole Rojo
Ingredients
The stew
-
2
tablespoons
avocado oil
-
2
lb.
skinless chicken breast
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
1
large
yellow onion, diced
-
8
cloves
garlic, minced
-
4
cups
chicken stock
-
1½
cups
water
-
3
pieces
bay leaves
-
4
cups
homemade red enchilada sauce
-
30
oz.
can hominy, rinsed and drained
-
3
teaspoons
smoked paprika
-
1
teaspoon
oregano
-
to taste
salt
Garnish options
-
as needed
sliced radish
-
as needed
avocado
-
as needed
green onion
-
as needed
sliced green cabbage
-
as needed
lime wedges
Instructions
- 1. Season chicken breasts with salt and pepper, then sear in a dutch oven with avocado oil until browned.
- 2. Remove chicken and sauté onions and garlic in the same pot until soft.
- 3. Return chicken to the pot, add chicken stock, water, and bay leaves, then simmer until chicken is cooked through.
- 4. Shred the chicken and return it to the pot along with hominy, enchilada sauce, smoked paprika, oregano, and additional salt.
- 5. Cover and simmer for 30 minutes.
- 6. Serve hot, garnished with radish, avocado, green onion, cabbage, and lime.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
10g
Total carbohydrates
40g
Total protein
30g
Sodium
500mg
Cholesterol
80mg
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