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Chicken Red Pozole

Chicken Red Pozole

This lighter version of pozole, a traditional hominy stew, is still vibrant with flavor thanks to two different types of dried chiles and homemade chicken stock. Canola oil’s mild taste lets those flavors shine bright and helps keep saturated fat to a minimum. Don’t skimp on the garnishes – they’re crucial to the final dish!



  • 10 ounce boneless, skinless chicken breast 283 g
  • 6 cups water 1.5 L
  • 1/4 cup diced onion 60 mL
  • 5 whole black peppercorns
  • 1 teaspoon salt 5 mL
  • 1 (29 ounce/822 g) can hominy
  • 2 tablespoons canola oil 30 mL
  • 5 large tomatoes, diced
  • 2 ancho chile peppers, soaked in hot water, deveined and seeded
  • 3 guajillo chiles, soaked in hot water, deveined and seeded
  • 1 sprig epazote or 1/2 teaspoon dried oregano 2 mL
  • 1/4 cup diced onion 60 mL
  • 2 garlic cloves, chopped
  • 2 tablespoons cilantro 30 mL
  • 1/2 teaspoon salt 2 mL


  • 1 avocado, peeled and cut in wedges
  • 4 lettuce leaves, shredded
  • 1/4 cup onion, minced 60 mL
  • 1 teaspoon ground oregano or to taste 5 mL
  • 1 lime, cut in wedges


  1. In large saucepan, cook chicken with water, onion, black pepper and salt; for 15 to 20 minutes. Remove chicken, cool and shred. Reserve stock.
  2. In 5 cups (1.25 L) of reserved chicken stock, boil hominy until softened.
  3. In skillet, heat canola oil over medium heat and sauté tomatoes, chile peppers, epazote, onion and garlic, until tomatoes and peppers are soft.
  4. Add 1 cup (250 mL) chicken stock and cilantro. Use emersion blender to blend into tomato sauce.
  5. To hominy, add tomato sauce and shredded chicken. Cook for 15 minutes.
  6. Season with salt and serve with garnishes.

Yield: 10 servings | serving size 1 1/2 cups (375 mL)

Nutritional Analysis Calories 160 Total Fat 4.5 g Saturated Fat 0.5 g Cholesterol 20 mg Carbohydrates 21 g Fiber 4 g Sugars 5 g Protein 9 g Sodium 570 mg Potassium 396 mg


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