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Pozole Verde

28 Hours 20 Minutes
30 Min Prep
28 Hr 20 Min Cook
Cook some Pozole Verde to warm up on cold days. This Pozole Verde recipe includes tomatillos, arbol chiles, chiles poblanos and hearty hominy.
What You Need
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12 servings
Original recipe yields 12 servings
1 bag (16 oz.) white hominy corn (dried), drained
3 arbol chile s, stemmed, seeded
2 poblano chile s, stemmed, roasted
1 cup hot water
1 lb. tomatillo s, husks removed, quartered
1/4 cup chopped fresh cilantro
4 cloves garlic, cut in half
1/2 tsp. ground red pepper (cayenne)
1 Tbsp. cumin seed
1/2 tsp. anise seed
2 Tbsp. oil
2 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
1-1/2 qt. (6 cups) fat-free reduced-sodium chicken broth
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 avocado, thinly sliced
8 radishes, thinly sliced
1 small onion, thinly sliced
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Let's Make It
1
Soak hominy overnight as directed on package.
2
Drain hominy; place in large saucepan. Add enough water to cover hominy by 3 to 4 inches. Bring to boil; simmer on medium-low heat 2-1/2 to 3 hours or until hominy kernels are tender and start to burst, adding additional water if needed to keep hominy covered with water.
3
Meanwhile, place arbol chiles in small bowl. Add hot water; let stand 20 min. or until chiles are softened. Drain chiles, reserving the soaking liquid for later use. Pat chiles dry with paper towel. Remove and discard peels and seeds from roasted poblano chiles; place roasted chiles in blender container. Add arbol chiles, tomatillos, cilantro, garlic, ground red pepper and reserved cooking water; blend until smooth.
4
Heat heavy Dutch oven or large deep skillet on medium-high heat. Add cumin and anise seeds; cook and stir 1 to 2 min. or just until toasted. Stir in oil and chicken; cook 5 min. or until chicken is evenly browned, stirring frequently. Add chile purée and chicken broth; mix well. Add cooked hominy with liquid; mix well. Bring to boil; simmer on medium-low heat 30 min. or until chicken is done and hominy is tender, stirring occasionally.
5
Place cheese in 12 soup bowls; top with chicken mixture and remaining ingredients.
Kitchen Tips
Food Facts
Pozole recipes, traditionally made with pork broth, can vary in color, from white to red to green, depending on the colors of the hominy and peppers used.
How to Roast Chile Peppers
Heat broiler. Place whole poblano chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 8 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
Food Facts
This Mexican stew's name, pozole, refers to whole kernel hominy - kernels of dried corn that have been treated with an alkali solution and boiled to loosen the skin, which is then scrubbed off. When boiled further, they puff up.
Creative Leftovers
Cool, then refrigerate any leftovers. To reheat, cook pozole in saucepan on medium heat 30 min. or until heated through, stirring frequently. (Do not let the pozole come to boil.) For added flavor, stir in any chopped leftover vegetables before reheating.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 440mg
19%
Total Carbohydrates 35g
13%
Dietary Fibers 5g
18%
Sugars 3g
6%
Protein 24g
48%
Vitamin A
10%
Vitamin C
15%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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