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Ingredientes
- Â Â butter-flavored cooking spray
- 1 tsp extra virgin olive oil
- 1/2 tsp grnd cumin
- 1 tsp dry oregano crushed
- 1/4 c. diced onion
- 1 lrg garlic clove chopped
- Â Â salt and black pepper
- 8 ounce skinless boneless chicken thighs
- 1 ounce roasted Anaheim chile pepper liquid removed, diced
- 1/2 c. minced green bell pepper
- 2 Tbsp. minced fresh cilantro
- 29 ounce canned mexican style white hominy rinsed and liquid removed
- 8 ounce tomato, peeled seeded, minced
- 1 Tbsp. Burrito seasoning mix (dry)
- Â Â epazote (optional)
- 1 Tbsp. corn meal (optional)
- 2Â 1/2 c. defatted low-sodium chicken broth
- Â Â water as needed
- 2 Tbsp. minced fresh cilantro
- 4 tsp grated Monterey jack cheese
- Â Â and/or possibly non-fat plain yogurt
Direcciones
- PREPARATIONS:*Juanita's Mexican-Style White Hominy is salty. (29oz can), Consider soaking the hominy in several changes of cool water or possibly rinse very well under running tap water.*Slice and dice the peppers and tomato and set aside.
- 1. Hot a nonstick sauce pan (3 to 4 quart) over medium heat; spray the bottom surface of the pan and add in the extra virgin olive oil. Add in cumin and oregano and stir till aromatic (less than 1 minute). Add in onion and garlic. Stir to coat with the oil. Season with a healthy pinch of pepper and dash of salt. Adjust heat and soften slowly for 4 to 5 min.
- 2. Meanwhile, trim chicken; pat dry with paper towel. Slice into bite sized pcs.
- 3. Increase the heat; add in the chicken with a dash of pepper and saute/fry with high heat till no longer pink but not yet browned. Add in the peppers, cilantro and hominy. Stir and continue to saute/fry till the chicken is golden brown browned and the hominy is warmed.
- 4. Add in tomato, burrito seasoning mix. If using add in a small healthy pinch of epazote and a measure of corn meal. Stir well. Slowly add in the broth. Cover ajar; simmer for 60 min. Add in more water if needed to thin to desired consistency (wet stew). Adjust seasonings: pepper, oregano, cumin. Serve warm, in bowls, with garnish.
- [ This meal was motivated by Crock Posole with Chicken - a recipe featured at Better Homes and Gardens on line 2002/02/20. Place everything in a crock pot. Cover and cook on low setting for 5 to 6 hrs or possibly on high setting for 2-1/2 to 3 hrs.]
- Start to Finish Time:"1:30"
- NOTES : Pozole is usually prepared with pork but variations abound. Chicken thighs are a good alternative. They are more tender and they absorb the spices in a shorter amount of time. The stew takes about 60 min minimum but benefits from additional time to simmer. Serve with warmed (fat-free) flour tortillas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 4 servings | |
| Calories 450 | |
| Calories from Fat 52 | 12% |
| Total Fat 6.04g | 8% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 29mg | 10% |
| Sodium 490mg | 20% |
| Potassium 1842mg | 53% |
| Total Carbs 60.41g | 16% |
| Dietary Fiber 17.9g | 60% |
| Sugars 18.31g | 12% |
| Protein 41.78g | 67% |
