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RECIPE
20 INGREDIENTS 11 STEPS 30min

Pozole Rojo con Pollo

4.0
7 Ratings
Pozole Rojo con Pollo is a traditional soup in Mexico, often served on Christmas Eve, and in many parts of the country all year round on Thursdays and Saturdays. This posole rojo, or “red” posole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn.
Pozole Rojo con Pollo Recipe | SideChef
Pozole Rojo con Pollo is a traditional soup in Mexico, often served on Christmas Eve, and in many parts of the country all year round on Thursdays and Saturdays. This posole rojo, or “red” posole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn.
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
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Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
30min
Total Time
$4.87
Cost Per Serving

Ingredients

Servings
4
US / METRIC
8 cups
Low-Sodium Chicken Stock
2 cups
White Hominy
4 cloves
1 tsp
Crushed Red Pepper Flakes
1/2 Tbsp
1 tsp
Ground Cumin
1 tsp
Ground Coriander
1/2 tsp
Cayenne Pepper
1 bunch
Radishes
4 radishes per 4 servings

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Nutrition Per Serving

VIEW ALL
CALORIES
346
FAT
10.8 g
PROTEIN
32.3 g
CARBS
32.1 g

Cooking Instructions

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Step 1
Dice the Yellow Onion (1) , Tomatoes (2) and finely chop the Garlic (4 cloves) .
Step 2
Dice the Jalapeño Pepper (1) and remove the white pith and seeds.
Step 3
In a blender or food processor, the Chipotle Peppers in Adobo Sauce (1 cup) .
Step 4
Dice the Avocado (1) , chop the Fresh Cilantro (1 handful) , and julienne the Radishes (1 bunch) .
Step 5
Heat a large pot above a high flame and add Olive Oil (1 Tbsp) . Once hot, season the Tyson® Chicken Breasts (3) with Salt (1 tsp) and Ground Black Pepper (1 tsp) and sear them in the pot on both sides, until browned. Remove from the pot and set aside.
Step 6
Add the yellow onion to the pot and cook for about 4 minutes until translucent. Add Salt (1 tsp) , Ground Cumin (1 tsp) , Ground Coriander (1 tsp) , Dried Oregano (1 tsp) and Cayenne Pepper (1/2 tsp) .
Step 7
Then add the jalapeño pepper and garlic cloves, cooking with the spices for another minute.
Step 8
Add tomato, Crushed Red Pepper Flakes (1 tsp) , and blended chipotle peppers in adobo into the pot, and cook all together for about three more minutes.
Step 9
Pour in the Low-Sodium Chicken Stock (8 cups) and Lime Juice (2 Tbsp) , then re-add the seared chicken. Cover and allow to simmer for about 15 minutes, until the chicken is cooked through.
Step 10
When the chicken is done, remove each breast and shred the meat with two forks. Add it back to the pot along with the White Hominy (2 cups) and return to high heat.
Step 11
Serve with diced avocado, chopped cilantro, and julienned radish for garnish.

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4.0
7 Ratings
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Nutrition Per Serving
Calories
346
% Daily Value*
Fat
10.8 g
14%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
62.5 mg
21%
Carbohydrates
32.1 g
12%
Fiber
8.8 g
31%
Sugars
7.0 g
--
Protein
32.3 g
65%
Sodium
2363.2 mg
103%
Vitamin D
--
--
Calcium
81.2 mg
6%
Iron
4.2 mg
23%
Potassium
773.8 mg
16%
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