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4 from 1 vote

Red Pozole USDA Recipe for Child Care Centers

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
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Soup, Main Course
Cuisine: Mexican
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5
Serving Size: 25-50
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
25 Servings
Calories: 121

Ingredients

25 Servings

    Weight

    • 2 sprays Nonstick cooking spray
    • 3 lb 4 oz Chicken breast, boneless, skinless, fresh or frozen, raw
    • - - Canola oil
    • 1 lb 5 oz *Onions, fresh, ¼" diced
    • - - *Garlic, fresh, minced
    • - - Salt, table
    • - - Black pepper, ground
    • 1 lb 11 oz Tomatoes with juice, canned, diced
    • 2 oz Tomato paste, canned
    • 1 lb ¾ oz Hominy, canned, drained
    • - - Water
    • 2 oz Cilantro, fresh chopped
    • - - *Fresh limes, cut into 8 wedges (optional)

    Measure

    • - - Nonstick cooking spray
    • - - Chicken breast, boneless, skinless, fresh or frozen, raw
    • 1 Tbsp 1 tsp Canola oil
    • 1 qt 1¼ cups *Onions, fresh, ¼" diced
    • 4 cloves OR 2 tsp *Garlic, fresh, minced
    • 1 tsp Salt, table
    • 1 tsp Black pepper, ground
    • 3¼ cups (⅓ No. 10 can) Tomatoes with juice, canned, diced
    • ¼ cup Tomato paste, canned
    • 3⅛ cups (¼ No. 10 can) Hominy, canned, drained
    • 2 cups Water
    • ½ cup Cilantro, fresh, chopped
    • 25 wedges *Fresh limes, cut into 8 wedges (optional) (about 3½ limes)

    50 Servings

      Weight

      • 2 sprays Nonstick cooking spray
      • 6 lb 8 oz Chicken breast, boneless, skinless, fresh or frozen, raw
      • - - Canola oil
      • 2 lb 10 oz *Onions, fresh, ¼" diced
      • - - *Garlic, fresh, minced
      • - - Salt, table
      • - - Black pepper, ground
      • 3 lb 6 oz Tomatoes with juice, canned, diced
      • 4 oz Tomato paste, canned
      • 2 lb 1.5 oz Hominy, canned, drained
      • - - Water
      • 4 oz Cilantro, fresh, chopped
      • - - *Fresh limes, cut into 8 wedges (optional)

      Measure

      • - - Nonstick cooking spray
      • - - Chicken breast, boneless, skinless, fresh or frozen, raw
      • 2 Tbsp 2 tsp Canola oil
      • 2 qt 2½ cups *Onions, fresh, ¼" diced
      • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
      • 2 tsp Salt, table
      • 2 tsp Black pepper, ground
      • 1 qt 2½ cups (5⁄8 No. 10 can) Tomatoes with juice, canned, diced
      • ½ cup Tomato paste, canned
      • 1 qt 2¼ cups (½ No. 10 can) Hominy, canned, drained
      • 1 qt Water
      • 1 cup Cilantro, fresh, chopped
      • 50 wedges *Fresh limes, cut into 8 wedges (optional) (about 6½ limes)

      -

      25 Servings

        Weight

        • 2 sprays Nonstick cooking spray
        • 3 lb 4 oz Chicken breast, boneless, skinless, fresh or frozen, raw
        • - - Canola oil
        • 1 lb 5 oz *Onions, fresh, ¼" diced
        • - - *Garlic, fresh, minced
        • - - Salt, table
        • - - Black pepper, ground
        • 1 lb 11 oz Tomatoes with juice, canned, diced
        • 2 oz Tomato paste, canned
        • 1 lb ¾ oz Hominy, canned, drained
        • - - Water
        • 2 oz Cilantro, fresh chopped
        • - - *Fresh limes, cut into 8 wedges (optional)

        Measure

        • - - Nonstick cooking spray
        • - - Chicken breast, boneless, skinless, fresh or frozen, raw
        • 1 Tbsp 1 tsp Canola oil
        • 1 qt 1¼ cups *Onions, fresh, ¼" diced
        • 4 cloves OR 2 tsp *Garlic, fresh, minced
        • 1 tsp Salt, table
        • 1 tsp Black pepper, ground
        • 3¼ cups (⅓ No. 10 can) Tomatoes with juice, canned, diced
        • ¼ cup Tomato paste, canned
        • 3⅛ cups (¼ No. 10 can) Hominy, canned, drained
        • 2 cups Water
        • ½ cup Cilantro, fresh, chopped
        • 25 wedges *Fresh limes, cut into 8 wedges (optional) (about 3½ limes)

        50 Servings

          Weight

          • 2 sprays Nonstick cooking spray
          • 6 lb 8 oz Chicken breast, boneless, skinless, fresh or frozen, raw
          • - - Canola oil
          • 2 lb 10 oz *Onions, fresh, ¼" diced
          • - - *Garlic, fresh, minced
          • - - Salt, table
          • - - Black pepper, ground
          • 3 lb 6 oz Tomatoes with juice, canned, diced
          • 4 oz Tomato paste, canned
          • 2 lb 1.5 oz Hominy, canned, drained
          • - - Water
          • 4 oz Cilantro, fresh, chopped
          • - - *Fresh limes, cut into 8 wedges (optional)

          Measure

          • - - Nonstick cooking spray
          • - - Chicken breast, boneless, skinless, fresh or frozen, raw
          • 2 Tbsp 2 tsp Canola oil
          • 2 qt 2½ cups *Onions, fresh, ¼" diced
          • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
          • 2 tsp Salt, table
          • 2 tsp Black pepper, ground
          • 1 qt 2½ cups (5⁄8 No. 10 can) Tomatoes with juice, canned, diced
          • ½ cup Tomato paste, canned
          • 1 qt 2¼ cups (½ No. 10 can) Hominy, canned, drained
          • 1 qt Water
          • 1 cup Cilantro, fresh, chopped
          • 50 wedges *Fresh limes, cut into 8 wedges (optional) (about 6½ limes)

          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.

          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.

          Nutrition

          Serving: 0½ cup | Calories: 121 | Total Carbohydrate: 7g | Protein: 13g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 254mg | Dietary Fiber: 1g | Total Sugars: 1g | Calcium: 27mg | Iron: 1mg