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3.75 from 4 votes

Chicken Pozole State (Washington) Child Nutrition Agency Developed Recipe

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.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Slow Cook (Slow Cooker)
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 204

Ingredients

50 Servings

    Weight

    • - - Chili Sauce
    • 5 oz Chilis, California or Guajillo, whole, dehydrated
    • - - Water
    • 10 oz Garlic, minced
    • - - Vegetable oil
    • 2 lb *Onion, raw, diced
    • - - Water
    • - - Chicken base, reduced sodium
    • 7 lb Chicken, skinless, diced, cooked, frozen
    • 6 lb Hominy, canned, drained and rinsed
    • 16 g Oregano, dried
    • - - Chili sauce, reserved from Step 4
    • 1 lb 8 oz *Green cabbage, shredded
    • 1lb 8 oz *Radish, thinly sliced
    • 1 lb 8 oz *Onion, fresh, diced

    Measure

    • - - Chili Sauce
    • 26 chilis Chilis, California or Guajillo, whole, dehydrated
    • ⅔ cup Water
    • 2 cups Garlic, minced
    • 1 Tbsp Vegetable oil
    • 1 gal 1 ½ cups *Onion, raw, diced
    • 3 gal Water
    • ⅓ cup Chicken base, reduced sodium
    • 1 gal 1 qt 1 cup Chicken, skinless, diced, cooked, frozen
    • 1 No. 10 can Hominy, canned, drained and rinsed
    • ⅓ cup Oregano, dried
    • 1 ¾ cup Chili sauce, reserved from Step 4
    • - - *Green cabbage, shredded
    • - - *Radish, thinly sliced
    • - - *Onion, fresh, diced

    100 Servings

      Weight

      • - - Chili Sauce
      • 10 oz Chilis, California or Guajillo, whole, dehydrated
      • - - Water
      • 1 lb 5 oz Garlic, minced
      • - - Vegetable oil
      • 4 lb *Onion, raw, diced
      • - - Water
      • - - Chicken base, reduced sodium
      • 13 lb Chicken, skinless, diced, cooked, frozen
      • 12 lb Hominy, canned, drained and rinsed
      • 32 g Oregano, dried
      • - - Chili sauce, reserved from Step 4
      • 3 lb *Green cabbage, shredded
      • 3 lb *Radish, thinly sliced
      • 3 lb *Onion, fresh, diced

      Measure

      • - - Chili Sauce
      • 52 chilis Chilis, California or Guajillo, whole,dehydrated
      • 1 ⅓ cups Water
      • 1 qt Garlic, minced
      • 2 Tbsp Vegetable oil
      • 2 gal 3 cups *Onion, raw, diced
      • 6 gal Water
      • ⅔ cup Chicken base, reduced sodium
      • 2 gal 2 qt 2 cups Chicken, skinless, diced,cooked, frozen
      • 2 No. 10 cans Hominy, canned, drained and rinsed
      • ⅔ cup Oregano, dried
      • 3 ½ cups Chili sauce, reserved from Step 4
      • - - *Green cabbage, shredded
      • - - *Radish, thinly sliced
      • - - *Onion, fresh, diced

      -

      50 Servings

        Weight

        • - - Chili Sauce
        • 5 oz Chilis, California or Guajillo, whole, dehydrated
        • - - Water
        • 10 oz Garlic, minced
        • - - Vegetable oil
        • 2 lb *Onion, raw, diced
        • - - Water
        • - - Chicken base, reduced sodium
        • 7 lb Chicken, skinless, diced, cooked, frozen
        • 6 lb Hominy, canned, drained and rinsed
        • 16 g Oregano, dried
        • - - Chili sauce, reserved from Step 4
        • 1 lb 8 oz *Green cabbage, shredded
        • 1lb 8 oz *Radish, thinly sliced
        • 1 lb 8 oz *Onion, fresh, diced

        Measure

        • - - Chili Sauce
        • 26 chilis Chilis, California or Guajillo, whole, dehydrated
        • ⅔ cup Water
        • 2 cups Garlic, minced
        • 1 Tbsp Vegetable oil
        • 1 gal 1 ½ cups *Onion, raw, diced
        • 3 gal Water
        • ⅓ cup Chicken base, reduced sodium
        • 1 gal 1 qt 1 cup Chicken, skinless, diced, cooked, frozen
        • 1 No. 10 can Hominy, canned, drained and rinsed
        • ⅓ cup Oregano, dried
        • 1 ¾ cup Chili sauce, reserved from Step 4
        • - - *Green cabbage, shredded
        • - - *Radish, thinly sliced
        • - - *Onion, fresh, diced

        100 Servings

          Weight

          • - - Chili Sauce
          • 10 oz Chilis, California or Guajillo, whole, dehydrated
          • - - Water
          • 1 lb 5 oz Garlic, minced
          • - - Vegetable oil
          • 4 lb *Onion, raw, diced
          • - - Water
          • - - Chicken base, reduced sodium
          • 13 lb Chicken, skinless, diced, cooked, frozen
          • 12 lb Hominy, canned, drained and rinsed
          • 32 g Oregano, dried
          • - - Chili sauce, reserved from Step 4
          • 3 lb *Green cabbage, shredded
          • 3 lb *Radish, thinly sliced
          • 3 lb *Onion, fresh, diced

          Measure

          • - - Chili Sauce
          • 52 chilis Chilis, California or Guajillo, whole,dehydrated
          • 1 ⅓ cups Water
          • 1 qt Garlic, minced
          • 2 Tbsp Vegetable oil
          • 2 gal 3 cups *Onion, raw, diced
          • 6 gal Water
          • ⅔ cup Chicken base, reduced sodium
          • 2 gal 2 qt 2 cups Chicken, skinless, diced,cooked, frozen
          • 2 No. 10 cans Hominy, canned, drained and rinsed
          • ⅔ cup Oregano, dried
          • 3 ½ cups Chili sauce, reserved from Step 4
          • - - *Green cabbage, shredded
          • - - *Radish, thinly sliced
          • - - *Onion, fresh, diced

          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.

          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

          Nutrition

          Serving: 1cup (8 fl oz) | Calories: 204 | Total Carbohydrate: 16g | Protein: 21g | Total Fat: 6g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 271mg | Potassium: 357mg | Dietary Fiber: 3g | Total Sugars: 3g | Vitamin C: 11mg | Vitamin D: 3IU | Calcium: 50mg | Iron: 2mg | Added Sugar: 0g | Vitamin A: 189mcg