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Pozole Recipe

Pozole Recipe

4 servings

 

Ingredients:

2 ancho chilies, stems, seeds, and veins discarded

1 cup each: boiling water, chopped onion

1 clove garlic, minced

2 cans reduced-sodium fat-free chicken broth

8 ounces each: cubed pork tenderloin and boneless, skinless chicken breast

1 can each: hominy, reduced-sodium tomatoes, drained, coarsely chopped

1/2 teaspoon each: dried oregano and thyme leaves

Salt and pepper, to taste

6 lime wedges

1/4 cup each: thinly sliced lettuce, cabbage, green onion, radish, shredded carrot

Method:

Cover chilies with boiling water in small bowl, let stand until softened, about 10 minutes. Process chilies and water in food processor or blender until smooth, reserve.

 

Saute onion and garlic in lightly greased saucepan until tender, add broth and meats and heat in boiling. Reduce heat and simmer, covered, until meats are tender, 10 to 15 minutes, strain, returning broth to saucepan. Shred meats with fork. Add meats, reserved chili mixture, hominy, tomatoes, and herbs to saucepan, cook, covered, over low heat 10 to 15 minutes. Season to taste with salt and pepper. Serve with lime wedges and fresh vegetables for each person to add to soup.

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