Red Pozole

Red Pozole


Makes 6 servings. Per Serving:











– 12 1/2 ounces Chicken breast, boneless, skinless, fresh or frozen, raw

– 1 teaspoon Canola oil

– 1 1/4 cups Onions, fresh 1/4″ diced

– 1 clove Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced)

– 1/4 teaspoon Salt, table

– 1/4 teaspoon Black pepper, ground

– 3/4 cup Tomatoes with juice, canned, diced

– 1 tablespoon Tomato paste, canned

– 3/4 cup Hominy, canned, drained

– 1/2 cup Water

– 2 tablespoons Cilantro, fresh, chopped

– 1 Fresh lime, cut into eight wedges (optional)

– Nonstick cooking spray



1. Preheat oven to 400 °F. Spray baking sheet with nonstick cooking spray.


2. Place chicken breasts on a baking sheet. Bake for 15-25 minutes (Note: For large chicken breasts, cut in half to decrease cooking time.) Bake until internal temperature reaches 165 °F or higher for at least 15 seconds.


3. Remove chicken breasts from oven. Let chicken breast sit for 10 minutes to cool slightly, then dice.


4. Heat oil in a medium stockpot on medium-high heat.


5. Add onions and sauté until soft.


6. Add garlic, salt, and pepper. Continue cooking on medium-high heat until garlic is fragrant, about 1-2 minutes. Stir frequently.


7. Add cooked chicken, diced tomatoes with juice, tomato paste, hominy, and water. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. If too thick, add more water for desired consistency. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.


8. Remove pozole from heat and stir in fresh cilantro.


9. Serve 1/2 cup. Lime wedge is optional.