Red Pozole USDA Recipe for Family Child Care

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 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 10 mins
Cook Time 50 mins
Total Time 1 hr

Ingredients
 

  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw
  • 1 teaspoon Canola oil
  • cups Onions, fresh ¼" diced
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ teaspoon Salt, table
  • ¼ teaspoon Black pepper, ground
  • ¾ cup Tomatoes with juice, canned, diced
  • 1 tablespoon Tomato paste, canned
  • ¾ cup Hominy, canned, drained
  • ½ cup Water
  • 2 tablespoons Cilantro, fresh, chopped
  • 1 Lime, fresh, cut into eight wedges (optional)
  • - - Nonstick cooking spray

Quantity
 

  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw
  • 1 teaspoon Canola oil
  • cups Onions, fresh ¼" diced
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ teaspoon Salt, table
  • ¼ teaspoon Black pepper, ground
  • ¾ cup Tomatoes with juice, canned, diced
  • 1 tablespoon Tomato paste, canned
  • ¾ cup Hominy, canned, drained
  • ½ cup Water
  • 2 tablespoons Cilantro, fresh, chopped
  • 1 Lime, fresh, cut into eight wedges (optional)
  • - - Nonstick cooking spray

Ingredients
 

  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw
  • 1 teaspoon Canola oil
  • cups Onions, fresh ¼" diced
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ teaspoon Salt, table
  • ¼ teaspoon Black pepper, ground
  • ¾ cup Tomatoes with juice, canned, diced
  • 1 tablespoon Tomato paste, canned
  • ¾ cup Hominy, canned, drained
  • ½ cup Water
  • 2 tablespoons Cilantro, fresh, chopped
  • 1 Lime, fresh, cut into eight wedges (optional)
  • - - Nonstick cooking spray

Quantity
 

  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw
  • 1 teaspoon Canola oil
  • cups Onions, fresh ¼" diced
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ teaspoon Salt, table
  • ¼ teaspoon Black pepper, ground
  • ¾ cup Tomatoes with juice, canned, diced
  • 1 tablespoon Tomato paste, canned
  • ¾ cup Hominy, canned, drained
  • ½ cup Water
  • 2 tablespoons Cilantro, fresh, chopped
  • 1 Lime, fresh, cut into eight wedges (optional)
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw
  • 1 teaspoon Canola oil
  • cups Onions, fresh ¼" diced
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ teaspoon Salt, table
  • ¼ teaspoon Black pepper, ground
  • ¾ cup Tomatoes with juice, canned, diced
  • 1 tablespoon Tomato paste, canned
  • ¾ cup Hominy, canned, drained
  • ½ cup Water
  • 2 tablespoons Cilantro, fresh, chopped
  • 1 Lime, fresh, cut into eight wedges (optional)
  • - - Nonstick cooking spray

Quantity
 

  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw
  • 1 teaspoon Canola oil
  • cups Onions, fresh ¼" diced
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ teaspoon Salt, table
  • ¼ teaspoon Black pepper, ground
  • ¾ cup Tomatoes with juice, canned, diced
  • 1 tablespoon Tomato paste, canned
  • ¾ cup Hominy, canned, drained
  • ½ cup Water
  • 2 tablespoons Cilantro, fresh, chopped
  • 1 Lime, fresh, cut into eight wedges (optional)
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw
  • 1 teaspoon Canola oil
  • cups Onions, fresh ¼" diced
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ teaspoon Salt, table
  • ¼ teaspoon Black pepper, ground
  • ¾ cup Tomatoes with juice, canned, diced
  • 1 tablespoon Tomato paste, canned
  • ¾ cup Hominy, canned, drained
  • ½ cup Water
  • 2 tablespoons Cilantro, fresh, chopped
  • 1 Lime, fresh, cut into eight wedges (optional)
  • - - Nonstick cooking spray

Quantity
 

  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw
  • 1 teaspoon Canola oil
  • cups Onions, fresh ¼" diced
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ teaspoon Salt, table
  • ¼ teaspoon Black pepper, ground
  • ¾ cup Tomatoes with juice, canned, diced
  • 1 tablespoon Tomato paste, canned
  • ¾ cup Hominy, canned, drained
  • ½ cup Water
  • 2 tablespoons Cilantro, fresh, chopped
  • 1 Lime, fresh, cut into eight wedges (optional)
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw
  • 1 teaspoon Canola oil
  • cups Onions, fresh ¼" diced
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ teaspoon Salt, table
  • ¼ teaspoon Black pepper, ground
  • ¾ cup Tomatoes with juice, canned, diced
  • 1 tablespoon Tomato paste, canned
  • ¾ cup Hominy, canned, drained
  • ½ cup Water
  • 2 tablespoons Cilantro, fresh, chopped
  • 1 Lime, fresh, cut into eight wedges (optional)
  • - - Nonstick cooking spray

Quantity
 

  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw
  • 1 teaspoon Canola oil
  • cups Onions, fresh ¼" diced
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ teaspoon Salt, table
  • ¼ teaspoon Black pepper, ground
  • ¾ cup Tomatoes with juice, canned, diced
  • 1 tablespoon Tomato paste, canned
  • ¾ cup Hominy, canned, drained
  • ½ cup Water
  • 2 tablespoons Cilantro, fresh, chopped
  • 1 Lime, fresh, cut into eight wedges (optional)
  • - - Nonstick cooking spray
*See Marketing Guide

Instructions
 

  • Preheat oven to 400 °F.
  • Spray baking sheet with nonstick cooking spray.
  • Place chicken breasts on a baking sheet. Bake for 15–25 minutes. Bake until internal temperature reaches 165 °F or higher for at least 15 seconds.
  • Remove chicken breasts from oven. Let chicken breast sit for 10 minutes to cool slightly, then dice.
  • Heat oil in a medium stockpot 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, 1–2 minutes. Stir frequently.
  • Add cooked chicken, diced tomatoes with juice, tomato paste, hominy, and water. Reduce heat to medium–low, and simmer for 15 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. Lime wedge is optional.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Red Pozole USDA Recipe for Family Child Care
Amount Per Serving (0 ½ cup)
Calories 121 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 38mg13%
Sodium 254mg11%
Total Carbohydrates 7g2%
Dietary Fiber 1g4%
Total Sugars 1g1%
Protein 13g26%
Calcium 27mg3%
Iron 1mg6%
*
*Marketing Guide
The CHEF TIPS:

Variations

If chicken is frozen, defrost in the refrigerator for 1 day. Hold raw chicken at 40 °F or lower.

Beef may be substituted for chicken.

For large chicken breasts, cut in half to decrease cooking time.

Yield / Volume