The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves
4

Pozole
is a substantial Mexican soup made with whole hominy, not to be
confused with hominy grits. Hominy is dried white or yellow corn
that has been cooked in water and lime until the skins can easily
be slipped off. The kernels are then cooked in fresh water until
they are tender and “bloom” or open up like a flower. The resulting
product has the shape and consistency of a cooked garbanzo bean
and the nutrition of corn. It is available dried or canned.

1
Tbs. olive or canola oil

1
small onion, chopped

3/4
lb. skinless, boneless chicken breast, cut into small dice

1
clove garlic, minced

1
tsp. oregano

1
tsp. chili powder

3-1/2
cups low-sodium, low-fat chicken broth

2
cups cooked OR 1 14 oz. can yellow or white hominy, drained and
rinsed if canned

2
cups cooked OR 1 14 oz. can black beans, drained and rinsed if
canned

1
cup shredded cabbage

Corn
tortillas

Heat
the oil in a large saucepan or Dutch oven over medium heat. Add
the onions and cook for 5 minutes. Add chicken and garlic and
cook, stirring, for 3 minutes.

Stir
in the oregano and chili powder and mix well. Add the broth, hominy,
and beans, bring to a simmer, and cook until chicken pieces have
lost their pink centers, about 5 minutes. Stir in the shredded
cabbage, cook for 5 minutes, and serve with warm tortillas on
the side.

Per
serving: 345 calories; 38 g protein; 38 g carbohydrates; 4 g fat;
73 mg cholesterol; 197 mg sodium % calories from fat: 11%; from
saturated fat: 3%