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Pozole with Chicken and Corn

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Pozole with Chicken and Corn
  • Prep 55 min
  • Total 55 min
  • Servings 6
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Traditional Mexican pozole uses hominy for texture, but this version uses corn for a fun and easy twist on the classic.
By Betty Crocker Kitchens
Updated Oct 18, 2017

Ingredients

  • 1/4 cup vegetable oil
  • 2 cups roughly chopped white onion
  • 6 cloves garlic, peeled
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon dried red pepper flakes
  • 1 carton (32 oz) Progresso™ chicken broth
  • 2 cans (11 oz each) white shoepeg corn, drained
  • 1 teaspoon dried oregano
  • 20 oz boneless skinless chicken thighs, cut into 3/4-inch cubes
  • 1/4 cup Gold Medal™ all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup thinly sliced radishes
  • 1/2 cup shredded cabbage
  • 1/2 cup crumbled queso fresco cheese (2 oz)
  • 6 lime wedges
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add onion, garlic, cumin, coriander and pepper flakes; cook 4 to 6 minutes, stirring frequently, until browned. Transfer mixture to blender and cool several minutes; add 1 cup of the broth, half the drained corn and the oregano; cover and blend until smooth.
  • 2
    Meanwhile, in medium bowl, toss chicken with flour and salt. In 6-quart Dutch oven, heat remaining 2 tablespoons oil until shimmering. Cook chicken in oil 4 to 5 minutes without moving, until chicken releases easily from pan, then stir and continue to cook 4 minutes longer. Add mixture from blender. Add remaining 3 cups broth and remaining corn; heat to a simmer. Cook, uncovered, 3 minutes to combine flavors.
  • 3
    Divide among 6 bowls; top with radishes, cabbage, cheese and lime wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    For perfectly thin radishes and cabbage, slice and shred using a mandolin or food processor.
  • tip 2
    If you can't find queso fresco, feta makes a nice substitute.

Nutrition

380 Calories, 17g Total Fat, 26g Protein, 30g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
100mg
33%
Sodium
930mg
39%
Potassium
330mg
9%
Total Carbohydrate
30g
10%
Dietary Fiber
4g
15%
Sugars
4g
Protein
26g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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