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Chipotle Chicken Pozole

Recipe byBCNH
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Ingredients: 

¼ cup olive oil
2 onions, diced
Kosher salt
5 cloves garlic, minced
2 canned chipotle chiles in adobo sauce, finely chopped
4 (15-oz) cans hominy, drained and rinsed
2 (32-oz) containers low-sodium chicken broth
1 rotisserie chicken, , skin and bones discarded, meat shredded
For toppings:
Sliced scallions
Grated cheese
Shredded cabbage
Sliced avocado
Sliced radishes
Lime wedges
Cilantro leaves
Crushed tortilla chips
Sour cream


Warm oil in a large pot over medium-high heat. Add onions, season with salt, and cook, stirring, until softened, about 5 minutes. Stir in garlic and cook until soft, 1 minute. Add chipotles and cook 30 seconds. Stir in hominy and cook, stirring, 5 minutes. Add chicken broth, season with salt, and bring to a boil.

Remove from heat, stir in chicken, and cover pot to heat through. Serve with assorted toppings.

KITCHEN COUNTER

Serves 10-12. Per serving: 220 cal, 23g carbs, 11g protein, 9g fat, 40mg chol, 600mg sodium, 4g fiber

 

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