Red Pozole USDA Recipe for Family Child Care

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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

Prep Time10

Cook Time50

Total Time1

Course: Soup, Main Course

Cuisine: Mexican

Keyword: Recipes for Home, Home

Age Group: Ages 3-5

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Soup, Main Dish (Entrée), Whole Grain-Rich

Program Meal Component: Grains, Meats, Vegetables, Whole Grain-Rich

Meal Service Temperature: Hot

Cooking Method: Boil

Season: Winter

6 Servings

Calories: 121

Ingredients

12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw
1 teaspoon Canola oil
1¼ 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

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12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw
1 teaspoon Canola oil
1¼ 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

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