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Chicken Pozole

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Chicken Pozole recipe
photo by:
kraft
Esta receta es mucho mas facil de hacer de la que yo preparaba anteriormente, y a mi familia le fascino. Olvide comprar el epazote y lo sustitui por apio picado y creo qu...read more
posted by
Betzabe
on 12/16/2007
time
prep:
10 min
total:
35 min
servings
total:
8 servings, 1-1/4 cup each
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What You Need

1/2
cup KRAFT Zesty Italian Dressing
1/2
cup chopped onion
6
slices OSCAR MAYER Bacon, chopped
5
 jalapeño peppers, seeded, chopped
2
lb. boneless skinless chicken breast halves, cut into 1-inch pieces
3
cans (15 oz.) chicken broth
2
cans (15 oz.) hominy, drained
1
Tbsp. dried epazote leaves
2
small zucchini, chopped
1/2
cup chopped cilantro
4
oz. (1/2 of 8-oz. pkg.) KRAFT Colby Cheese, cubed
4
oz. (1/2 of 8-oz. pkg.) KRAFT Monterey Jack Cheese, cubed
2
 limes, cut into wedges

Make It

HEAT dressing in large saucepan on medium-high heat. Add onion, bacon and peppers; cook 5 to 8 min. or until vegetables are softened and bacon is cooked.

ADD chicken, broth, hominy and epazote. Bring to boil; cover. Reduce heat to simmer; cook 15 min. Add zucchini and cilantro; cook 5 min.

PLACE cheese cubes in bottom of bowls; top with stew. Garnish with lime wedges and additional cilantro, if desired.

Kraft Kitchens Tips

Serving Suggestion
Serve this main dish with a mixed green salad for a quick and tasty weekday meal.
To add more heat
For extra heat, do not seed the peppers.
Food Facts
Epazote is a strong flavored, wild herb popular in Mexican cooking, especially stews and bean dishes. No herb has a similar flavor, but complimentary substitutions include savory, cilantro or parsley.
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