|Prep Time||10 min|
|Cook Time||1 hr|
|Serving Size 1 serving|
|Calories from Fat||70|
|Total Fat||12 %|
|Saturated Fat||8 %|
|Trans Fat||0 g|
|Total Carbs||6 %|
|Dietary Fiber||12 %|
|Vitamin A||2 %|
|Vitamin C||20 %|
Red Pozole with Chicken
- 2 tsp. vegetable oil
- 2 lbs. boneless, skinless chicken thighs, cut into ½-inch cubes
- 1 can (15 oz.) reduced sodium chicken broth
- 1 cup water
- 1 jar (1 lb. 8 oz.) Ragu® Traditional Sauce
- 2 Tbsp. chipotle peppers in adobo sauce
- 1 can (15 oz.) hominy, drained and rinsed
- 1/2 cup finely chopped fresh cilantro
- 2 Tbsp. lime juice
- Heat oil in 5-quart saucepot over medium-high heat and brown chicken, in batches, if necessary; drain if desired. Stir in broth and water, scraping up any brown bits. Stir in Sauce and chipotle peppers. Bring to a boil over high heat. Reduce heat to low and cook until chicken is thoroughly cooked, about 45 minutes. Stir in hominy and simmer, stirring occasionally, until heated through, about 10 minutes. Stir in lime juice and cilantro.
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