Chicken Pozole State (Washington) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
A rich Mexican stew filled with chicken and hominy, topped with fresh cabbage, radish, and onions.
NSLP/SBP CREDITING INFORMATION:
1 cup (8 oz ladle) and ½ cup raw vegetable condiments provide ⅛ cup additional vegetables, ⅛ cup red/orange vegetables, ⅛ cup starchy vegetables, ⅜ cup other vegetables, 2 oz equivalent meats/meat alternates.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State Office of Superintendent of Public Instruction on behalf of Highline Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
4 from 5 votes

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Instructions
 

  • Submerge the chilis in hot tap water (about 210 °F) for10 minutes, until soft.
  • Remove the stems and put chilis in a blender or food processor with water and blend until smooth.
  • Add minced garlic to pureed chilis and blend until smooth.
  • Strain the chili sauce through a fine mesh colander. Discard seeds and skin caught by strainer, and reserve chili sauce for use in Step 7.
    For 50 servings, resulting chili paste should yield about 1 ⅛ cups.
    For 100 servings, resulting chili paste should yield about 2 ¼ cups.
  • Heat a steam-jacked kettle or stock pot to medium-high heat. Add the oil and diced onion and stir to combine. Sauté onions for about 10 minutes, or until onions are soft and translucent
  • Add water to onions and bring to a boil.
  • Add chicken base and stir to combine and make sure the base is dissolved. Add chicken, hominy, oregano, and reserved chili sauce from Step 4. Reduce heat and simmer for about 30 minutes to 1 hour.
    Critical Control Point: Heat to an internal temperature of 165 °F for at least 15 seconds. Hold for hot service at 140 °F or higher through service.
  • Portion soup into bowls using an 8 oz ladle. Top each bowl with ½ cup total cabbage, radish, and fresh onion.

Nutrition INFORMATION

Nutrition Facts
Chicken Pozole State (Washington) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 cup (8 fl oz)
Calories 204 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g6%
Cholesterol 59mg20%
Sodium 271mg12%
Potassium 357mg10%
Total Carbohydrate 16g5%
Dietary Fiber 3g13%
Total Sugars 3g3%
Protein 21g42%
Vitamin C 11mg13%
Vitamin D 3IU20%
Calcium 50mg5%
Iron 2mg11%
Added Sugar 0g
Vitamin A 189mcg
*
*Marketing Guide
50 Servings:
Onions, mature, fresh, whole: 4 lb
Cabbage, fresh, whole: 1 lb 12 oz
Radishes, fresh, without tops: 1 lb 10 oz
100 Servings:
Onions, mature, fresh, whole: 8 lb
Cabbage, fresh, whole: 3 lb 8 oz
Radishes, fresh, without tops: 3 lb 4 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
About 3 gal 2 cups soup
100 Servings:
About 6 gal 1 qt soup