Chicken Pozole

• Gluten free

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 2 cans (28 oz each hominy
  • 6 Ancho chiles, dried
  • 2 Bay leaves
  • 1 clove Garlic
  • 6 Guajillo chiles, dried
  • 1 tsp Oregano, dried leaves
  • 1 sprig Parsley, fresh
  • 1/2 tsp Thyme, dried leaves
  • 1/2 White onion, medium

• Canned Goods

  • 2 cartons (32 oz each progresso chicken broth

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1 1/2 cups Water

Found on quericavida.com

Ingredients

• 6 dried guajillo chiles, stems and seeds removed
• 6 dried ancho chiles, stems and seeds removed
• 1 1/2 cups water
• 2 tablespoons olive oil
• 1/2 medium white onion, coarsely chopped
• 1 clove garlic
• 2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
• 1 teaspoon salt
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon dried thyme leaves
• 2 bay leaves
• 1 sprig fresh parsley
• 2 cups shredded cooked chicken
• 2 cans (28 oz each) hominy, drained

Directions

• 1 In medium bowl, soak chiles in water about 20 minutes. (Do not drain.)
• 2 In 6-quart Dutch oven or saucepan, heat oil over medium heat. Add onion and garlic; cook 1 to 2 minutes, stirring constantly, until onion is crisp-tender. Place in blender; add chiles in water. Cover; blend on high speed about 1 minute or until smooth.
• 3 Place strainer over same Dutch oven; pour mixture from blender into strainer. Discard solids. Cook uncovered over medium heat 5 to 10 minutes, stirring occasionally, until flavors are blended.
• 4 Add remaining ingredients. Heat to boiling. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until flavors are blended. Remove bay leaves and parsley before serving.

Nutrition