Chicken pozole

Chicken pozole


1 teaspoon olive oil 
2 teaspoons garlic, chopped 
3 tablespoons onion, chopped 
2 guajillo peppers, dry 
1 cup water
8 ounces boneless chicken breast, cut into bite-size pieces 
1 tablespoon oregano 
1/4 teaspoon cinnamon 
2 cups  canned hominy, rinsed and dry 
2 quarts  vegetable broth 
1 bunch  fresh cilantro, chopped 
1 bunch  fresh mint leaves, chopped 


Toast the guajillo peppers in a dry pan for 3 minutes until soft, then add to blender with the water and blend; set aside.

To a thick-bottom pot, add oil and cook the onion and garlic until soft, then add the reserved pepper sauce and reduce by half.

Add the chicken, hominy, broth, oregano, and cinnamon.

Add half the chopped mint leaves and cook until chicken is well done.

Serve garnished with fresh lime, fresh cilantro, and fresh mint.




Prep Time


Cook Time

Nutrition facts

Calories 268
Fat 6.2 g
Sat Fat 1.5 g
Cholesterol 32.9 mg
Sodium 421.8 mg
Carbohydrate 31.5 g
Fiber 7 g
Protein 25.5 g

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