Ingredients
1 chicken (whole
skinned and cut into pieces)
8 cups water
1/2 cup onion (chopped)
1/4 teaspoon black pepper
4 tablespoons chili powder
1 can tomato sauce
low-sodium (8 ounce)
1/2 teaspoon oregano (dried)
2 cups canned hominy
white or yellow (2 - 15 ounce can
rinsed and drained)
3 cups iceberg lettuce (shredded)
6 lime wedges
Steps
Wash hands with soap and water.
Put chicken pieces in a large pot and cover with the 8 cups of water. Simmer over medium heat for 1 hour.
Add the chopped onion, pepper, chili powder, tomato sauce, and oregano to simmering chicken.
After the chicken is thoroughly cooked take the pieces out of the pot and remove most of the bones from the chicken and the pot.
Return chicken to the pot.
Add the rinsed hominy to the pot of chicken and simmer for another 45 minutes.
Serve with lettuce and a wedge of lime.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 427 |
| Total Fat | 29 g |
| Saturated Fat | 8 g |
| Cholesterol | 95 mg |
| Sodium | 524 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Total Sugars | 5 g |
| Added Sugars included | 2 g |
| Protein | 26 g |
| Vitamin D | 0 mcg |
| Calcium | 68 mg |
| Iron | 3 mg |
| Potassium | 564 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Pozole Soup. Recipe source: Pictorial Recipes Oregon State University Cooperative Extension Service Oregon Family Nutrition Program Recipe submitted by Lynn Myers Steele, 2000. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.