Chicken-Chile Pozole

Name: Chicken-Chile Pozole
Ingredients: 2 dried New Mexico red chiles (or Guajillo chiles, for more heat), stems discarded; 1½ cups boiling water; 2 garlic cloves, peeled; ½ medium white onion, coarsely chopped; 2 teaspoons fresh oregano leaves; Juice of 1 lime, plus 1 lime cut into wedges; 1 teaspoon kosher salt; 4 cups low-sodium chicken broth; 2 15-ounce cans white hominy, rinsed and drained; 1½ pounds cooked white meat chicken or pork, shredded; ½ avocado, pitted and diced; 3 radishes, thinly sliced; 1 cup fresh cilantro leaves

melissadarabian.net

Keywords

Melissa d'Arabian
Melissa Darabian
melissadarabian
Food Network Star
Ten Dollar Dinners
$10 Dinners
Drop 5 lbs
Drop 5 Pounds
Budget cooking
Affordable
Mom chef
Celebrity chef
TV chef
Cookbook
Budget cookbook
Food Network
Cooking Channel
Stay at home mom
Weeknight meals
Simple recipes

View full recipe on melissadarabian.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at melissadarabian.net.

Share this recipe:

Cooking tools:

Blender
Pot
Mixing bowl
Plastic wrap
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Can opener
Colander
Wooden spoon
Fork
Serving bowl
Stove

Ingredients

2 dried New Mexico red chiles (or Guajillo chiles, for more heat), stems discarded
1½ cups boiling water
2 garlic cloves, peeled
½ medium white onion, coarsely chopped
2 teaspoons fresh oregano leaves
Juice of 1 lime, plus 1 lime cut into wedges
1 teaspoon kosher salt
4 cups low-sodium chicken broth
2 15-ounce cans white hominy, rinsed and drained
1½ pounds cooked white meat chicken or pork, shredded
½ avocado, pitted and diced
3 radishes, thinly sliced
1 cup fresh cilantro leaves