Main dishes

Chicken Pozole

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

slices OSCAR MAYER Bacon, chopped

jalapeño peppers, seeded, chopped

lb. boneless skinless chicken breasts, cut into 1-inch pieces

cans (15 oz.) chicken broth

cans (15 oz.) hominy, drained

Tbsp. dried epazote leaves

small zucchini, chopped

1/2

cup chopped cilantro

oz. (1/2 of 8-oz. pkg.) KRAFT Colby Cheese, cubed

oz. (1/2 of 8-oz. pkg.) KRAFT Monterey Jack Cheese, cubed

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.