Cooking at Home – Chicken Pozole Soup | Kiowa County Press

Chicken Pozole Soup – USDA

Makes: 6 servings

This traditional Mexican soup has a deep flavor using a whole chicken. Hominy can be found in the canning aisle of the grocery store.

Ingredients

  • 1 chicken (whole, skinless and cut into pieces)
  • 8 cups of water
  • 1/2 cup onion (chopped)
  • 1/4 teaspoon pepper
  • 1/4 tablespoon chili powder (1/4 cup)
  • 8 cans of tomato sauce (8 ounces)
  • 1/2 teaspoon oregano (dried)
  • 2 cups canned hominy, white or yellow (2-15 ounce can, rinsed and drained)
  • 3 cups iceberg lettuce (grated)
  • 6 lime wedges

directions

  1. Put the chicken pieces in a large saucepan and cover with the 8 cups of water. Simmer over medium heat for 1 hour.
  2. Add chopped onion, pepper, chili powder, tomato sauce and oregano to simmered chicken.
  3. Once the chicken is cooked through, remove the pieces from the pot and remove most of the bones from the chicken and the pot.
  4. Return the chicken to the pot.
  5. Add the rinsed hominy to the pot of chicken and simmer for another 45 minutes.
  6. Serve with lettuce and a lime wedge.

Remarks

To make it even healthier, use tomato sauce with no added salt.

Source: Oregon State University Cooperative Extension Service, Illustrated Recipes Lynn Myers Steele, 2000 Oregon Family Nutrition Program

Nutrition information

Portion: 1/6 of the recipe

Nutrients

Rising

total calories

466

Total fat

29 grams

Saturated fat

8 grams

Cholesterol

95mg

Sodium

855mg

Carbohydrates

24g

Alimentary fiber

6g

Total sugars

6g

Added sugars included

0g

Protein

27g

Vitamin D

0mcg

Calcium

74mg

Iron

4mg

Potassium

569mg

About Florence M. Sorensen

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