Red Pozole USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Pozole, which has hominy as its main ingredient, is a traditional soup or stew from Mexico. Hominy is a food produced from treated, dried corn kernels and can be found in many dishes prepared throughout Mexico and Central America.
CACFP CREDITING INFORMATION
½ cup (No. 8 scoop) provides 1½ oz equivalent meat and ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Instructions
 

  • Preheat oven to 400 °F.
  • Spray sheet pan(s) with nonstick cooking spray.
    For 25 servings, use 1 sheet pan.
    For 50 servings, use 2 sheet pans.
  • Place chicken breasts on a sheet pan (or pans).
    Bake for 15-25 minutes, until internal temperature reaches 165 °F. For large chicken breasts, cut in half to decrease cooking time.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove chicken breasts from oven. Let chicken breasts sit for 10 minutes to slightly cool, then dice.
  • Heat oil in a large stockpot or a tilting kettle on medium–high heat.
  • Add onions, and sauté until soft.
  • Add garlic, salt, and pepper. Continue cooking on medium–high heat until garlic is fragrant, about 2–3 minutes. Stir frequently.
  • Add cooked chicken, diced tomatoes with juice, tomato paste, hominy, and water. Reduce heat to medium–low, and simmer for 20–30 minutes, stirring occasionally. If too thick, add more water for desired consistency.
    Critical Control Point: Heat to 140° F or higher for at least 15 seconds.
  • Remove pozole from heat, and stir in fresh cilantro.
  • Serve ½ cup (4 oz ladle). Lime wedge is optional.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Red Pozole USDA Recipe for Child Care Centers
Amount Per Serving
 
0 ½ cup
Calories
121
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
38
mg
13
%
Sodium
 
254
mg
11
%
Total Carbohydrate
 
7
g
2
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
1
g
1
%
Protein
 
13
g
26
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 1 lb 8 oz
Garlic: 4 cloves
Limes: 4 limes
50 Servings:
Mature onions: 3 lb
Garlic: 8 cloves
Limes: 7 limes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
One clove is about ½ tsp minced.
Variations
Beef may be substituted for the chicken. If chicken is frozen, defrost in the refrigerator for 1 day. Hold raw chicken at 40 °F or lower.
Yield / Volume
25 Servings:
6 lb 12½ oz
3 qt ½ cup
50 Servings:
13 lb 9 oz
1 gal 2 qt 1 cup