Chicken Pozole

Summary

• Difficulty:
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Yield: Serves: 4

Ingredients

• 1 Tbsp. canola oil or vegetable oil
• 2 cloves garlic, minced
• 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
• 1-1/2 cups chicken broth
• 1 can (15 or 16 oz.) hominy (pozole), drained
• 1 Tbsp. chipotle chiles in adobo sauce* or 2 tsp. chipotle hot sauce (optional)
• 2 cups shredded or chopped cooked chicken
• 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese, divided
• 1 cup coarsely crushed tortilla chips

Optional garnishes:

• Sour cream, chopped cilantro, dried Mexican oregano

Directions

1. Heat oil in a large saucepan over medium heat. Add garlic; cook 1 minute. Add tomatoes, broth, hominy and, if desired, chipotle chiles; bring to a boil over high heat. Reduce heat; simmer 10 minutes. Stir in chicken; simmer 1 minute.
2. Place 1-1/2 cups cheese and the tortilla chips in 4 shallow serving bowls. Ladle stew over cheese mixture in each bowl. Top with remaining cheese and garnish as desired.

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