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mexican

Chicken Pozole Rojo with Cabbage and Radish

This simmered dish pairs boneless skinless chicken thigh, sliced with chicken broth, low sodium, dried guajillo chile, stemmed and seeded and green cabbage, shredded. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

63 g Protein
68 g Carbohydrates
12 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 228g boneless skinless chicken thigh, sliced 276 kcal
  • 228g canned hominy, drained 271 kcal
  • 482g chicken broth, low sodium 29 kcal
  • 13g dried guajillo chile, stemmed and seeded 5 kcal
  • 8g garlic, minced 12 kcal
  • 2g ground cumin 8 kcal
  • 1g dried oregano 3 kcal
  • 94g green cabbage, shredded 24 kcal
  • 67g radish, thinly sliced 11 kcal
  • 20g lime juice 6 kcal
  • 4g kosher salt 0 kcal

Cooking instructions

  1. dried guajillo chile
    Toast guajillo chile in a dry pan for 20 seconds per side, then soak in hot water 10 minutes. Drain.
  2. chicken brothdried guajillo chilegarlicground cumin
    Blend soaked chile with broth, garlic, and cumin until smooth.
  3. chicken brothdried guajillo chile
    In a pot, bring blended chile broth to a simmer. Add chicken and cook gently until just cooked through, about 8 to 10 minutes.
  4. canned hominydried oreganokosher salt
    Stir in hominy and oregano; simmer 5 minutes to warm through. Season with salt.
  5. green cabbageradishlime juice
    Serve topped with shredded cabbage and sliced radish. Add lime juice at the table.

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