Quick and Easy Chicken Pozole

Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.

Step: 1

In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add chicken and cook until heated through, 3 minutes.

Step: 2

To serve, divide among 4 bowls and garnish as desired.

Per Serving: 713 calories; protein 33.5g; carbohydrates 55.1g; fat 40.8g; cholesterol 110.1mg; sodium 1823.4mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.