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Chicken Pozole Soup

This traditional Mexican soup has a deep flavor using a whole chicken. Hominy can be found in the canned food aisle of the grocery store.

  • 6 Servings
  • $9.00 or more

Ingredients

  • 1 whole chicken, skinned and cut into pieces
  • 8 cups water
  • 1/2 cup onion, chopped
  • 1/4 teaspoon black pepper
  • 4 tablespoons chili powder
  • 1 can (8 ounces) tomato sauce, low-sodium
  • 1/2 teaspoon dried oregano
  • 5 cups canned hominy, white or yellow, rinsed and drained
  • 3 cups iceberg lettuce, shredded
  • 1 lime

Steps

1

Wash hands with soap and water.

2

Put chicken pieces in a large pot and cover with the 8 cups of water. Simmer over medium heat for 1 hour.

3

Add the chopped onion, pepper, chili powder, tomato sauce, and oregano to simmering chicken.

4

After the chicken is thoroughly cooked take the pieces out of the pot and remove most of the bones from the chicken and the pot.

5

Return chicken to the pot.

6

Add the rinsed hominy to the pot of chicken and simmer for another 45 minutes.

7

Serve with lettuce and a wedge of lime.

Ingredients

Serving Size: 1/6 of recipe

NutrientsAmount
Total Calories290
Total Fat6 g
Saturated Fat1 g
Monounsaturated Fat2 g
Polyunsaturated Fat2 g
Linoleic Acid2 g
α-Linolenic Acid0.1 g
Omega 3 - EPA13 mg
Omega 3 - DHA40 mg
Cholesterol87 mg
Carbohydrates28 g
Dietary Fiber7 g
Total Sugars6 g
Added Sugars included2 g
Protein31 g
Minerals
Calcium74 mg
Potassium609 mg
Sodium814 mg
Copper237 mcg
Iron4 mg
Magnesium74 mg
Phosphorus349 mg
Selenium28 mcg
Zinc3 mg
Vitamins
Vitamin A115 mcg RAE
Vitamin B60.8 mg
Vitamin B120.5 mg
Vitamin C3 mg
Vitamin D0 mcg
Vitamin E3 mg
Vitamin K21 mcg
Folate28 mcg DFE
Thiamin0.1 mg
Riboflavin0.3 mg
Niacin13 mg

Source:

  • Pictorial Recipes
  • Oregon State University Cooperative Extension Service
  • Oregon Family Nutrition Program
  • Recipe submitted by Lynn Myers Steele, 2000