This recipe for red pozole calls for braising chicken legs, guajillo and ancho chiles, hominy, and a bevy of comforting herbs, spices, and aromatics to create a delicious take on a mexican classic.
4 Whole chicken legs, split, or 4 thighs and 4 drumsticks
Kosher salt and freshly ground pepper
3 tablespoon Vegetable oil
1 Large white onion, quartered lengthwise and peeled
1 quart Low sodium chicken broth
3 Dried guajillo chiles, stems and seeds removed
1 Dried ancho chile, stem and seeds removed
1 Fresh jalapeno or serrano chile, stem removed
3 Cloves garlic, peeled
1 teaspoon Dried oregano
0.33000000000000007 cup Packed fresh cilantro sprigs, plus more for serving
0.5 teaspoon Cumin seeds
2 tablespoon Fresh lime juice, plus wedges for serving
1 can Hominy, drained
Sliced radishes and shredded cabbage, for serving
Tostadas or tortilla chips, for serving
Nutrition value
115
calories per serving
11 g Fat2 g Protein3 g Carbs4 g FiberOther
Current Totals
11 g Fat
2 g Protein
3 g Carbs
4 g Fiber
MacroNutrients
Carbs
3 g
Protein
2 g
Fiber
4 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
66 mg
Iron
3 mg
Vitamin A
733 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
32 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
48 mg
Manganese
2 mg
Phosphorus
25 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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