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Pozole with Chicken and Corn

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Pozole with Chicken and Corn
  • Prep Time 55 min
  • Total Time 55 min
  • Servings 6
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Traditional Mexican pozole uses hominy for texture, but this version uses corn for a fun and easy twist on the classic.

Ingredients

1/4
cup vegetable oil
2
cups roughly chopped white onion
6
cloves garlic, peeled
1 1/2
teaspoons ground cumin
1 1/2
teaspoons ground coriander
1/2
teaspoon dried red pepper flakes
1
carton (32 oz) Progresso™ chicken stock
2
cans (11 oz each) white shoepeg corn, drained
1
teaspoon dried oregano
20
oz boneless skinless chicken thighs, cut into 3/4-inch cubes
1/4
cup Gold Medal™ all-purpose flour
3/4
teaspoon salt
1/2
cup thinly sliced radishes
1/2
cup shredded cabbage
1/2
cup crumbled queso fresco cheese (2 oz)
6
lime wedges

Directions

  • 1 In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add onion, garlic, cumin, coriander and pepper flakes; cook 4 to 6 minutes, stirring frequently, until browned. Transfer mixture to blender and cool several minutes; add 1 cup of the stock, half the drained corn and the oregano; cover and blend until smooth.
  • 2 Meanwhile, in medium bowl, toss chicken with flour and salt. In 6-quart Dutch oven, heat remaining 2 tablespoons oil until shimmering. Cook chicken in oil 4 to 5 minutes without moving, until chicken releases easily from pan, then stir and continue to cook 4 minutes longer. Add mixture from blender. Add remaining 3 cups stock and remaining corn; heat to a simmer. Cook, uncovered, 3 minutes to combine flavors.
  • 3 Divide among 6 bowls; top with radishes, cabbage, cheese and lime wedges.
Tips  

For perfectly thin radishes and cabbage, slice and shred using a mandolin or food processor.

If you can't find queso fresco, feta makes a nice substitute.

Nutrition Information 
No nutrition information available for this recipe
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