Claire Thompson
Chicken pozole is a Mexican stew made with hominy, a corn-based ingredient, and meat. It is a balanced and nutrient-rich soup that provides all three macronutrients: carbohydrates, protein, and fats. The carbohydrate content of chicken pozole with hominy varies depending on the specific ingredients and recipe used. For example, a 1-cup serving of Del Real Foods chicken pozole with hominy contains approximately 34% carbohydrates, which equates to about 44 grams of carbohydrates per cup. On the other hand, a cup of Chata Pozole Pork and Hominy Soup contains 24 grams of total carbohydrates.
| Characteristics | Values |
|---|---|
| Calories | 130-240 |
| Carbohydrates | 34% of macronutrients |
| Fats | 28% of macronutrients |
| Protein | 38% of macronutrients |
| Sodium | High |
| Type of Dish | Mexican stew |
| Main Ingredients | Hominy, chicken, broth |
| Recipe Variations | Red, green, and white pozole |
| Garnishes | Radishes, cilantro, lime, tortillas |
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What You'll Learn
Chicken pozole nutrition facts
Chicken pozole is a Mexican stew made from hominy, meat, broth, and toppings. It is a balanced and nutrient-rich soup that provides all three macronutrients: carbohydrates, protein, and fats. The nutritional value of chicken pozole can vary depending on the ingredients used and the recipe followed.
A 1-cup (238-gram) serving of chicken pozole with chicken and hominy can contain approximately 130 calories. The macronutrient breakdown of this dish is roughly 34% carbohydrates, 28% fat, and 38% protein. To put this into perspective, this means that there are about 44.2 grams of carbohydrates, 36.4 grams of protein, and 36 grams of fat in a 1-cup serving of chicken pozole.
The type of meat and toppings used in chicken pozole can significantly impact its nutritional content. For example, using skinless chicken breast or lean cuts of pork can reduce the overall fat and calorie content of the dish. On the other hand, adding calorie-dense toppings like sour cream or tortilla chips can increase the calorie and fat intake.
Chicken pozole is typically high in sodium, especially if pre-made broth or bouillon cubes are used during cooking. To reduce the sodium content, one can opt for a low-sodium broth or make their own broth from scratch. Additionally, the choice of hot sauce can influence the nutritional profile of the dish. Red pozole is made with red hot sauce and ingredients like red tomatoes and chilies, while green pozole uses green hot sauce, green tomatoes, and chilies. White pozole does not include any added sauce.
Overall, chicken pozole can be a nutritious and balanced meal when prepared with mindful ingredient choices. It can be customized to fit various dietary preferences and restrictions, making it a versatile dish that can be enjoyed by many.
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Hominy preparation
Hominy is nixtamalized corn that has been treated with calcium hydroxide (or lime) to release the vitamin niacin, making the grain healthier and easier to digest. It is a key ingredient in chicken pozole, a dish that contains approximately 34% carbs. Here is a step-by-step guide on how to prepare hominy:
Step 1: Soaking the Corn
Cover one-half gallon of dried corn kernels with a solution of water and ash-lye in a large pot. The ratio of corn to water should be approximately 1 quart of kernels to 1 1/2 quarts of water. Bring the mixture to a boil and then reduce the heat to a gentle simmer. Continue simmering until the corn has softened but is not fully tender, which should take about 1 hour to 1 hour and 20 minutes.
Step 2: Cooling and Soaking
Transfer the softened corn and the cooking liquid to a large non-reactive bowl and allow it to cool to room temperature. Cover and refrigerate the corn overnight (approximately 8 to 16 hours).
Step 3: Rinsing and Rubbing
Drain the hominy in a colander and rinse it thoroughly with water. Gently rub the kernels between your palms to remove any remaining slaked lime solution and loosen the skins. Continue rinsing and rubbing until most of the skins have floated away, leaving you with nixtamal.
Step 4: Boiling the Nixtamal
Bring a large pot of lightly salted water to a boil. Add the nixtamal to the boiling water and cook until tender. This should take approximately 2 hours. The hominy is ready when the grains are chewy and tender but not chalky.
Step 5: Draining and Cooking
Drain the cooked hominy and it is now ready to be used in your recipe. At this stage, you can also fry the hominy in bacon drippings or season it with butter or bacon drippings before adding it to your dish.
Preparing hominy is a time-consuming process, but it is a traditional method that enhances the flavor and texture of the corn, making it a key ingredient in dishes like chicken pozole.
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Chicken pozole recipe
Chicken pozole is a traditional Mexican soup or stew, often served on celebratory occasions. It is a comforting and hearty dish, perfect for cold winter nights. While the traditional version uses pork, chicken pozole is a popular variation that is quicker to prepare and healthier. This recipe will guide you through the steps to make a delicious bowl of chicken pozole.
Ingredients
For this recipe, you will need the following ingredients:
- Chicken breasts and/or thighs
- Onion
- Carrot
- Jalapeno or other Mexican chillies
- Garlic
- Cumin
- Oregano
- Dried chillies (such as guajillo, ancho, and chile de arbol)
- Chicken broth (preferably homemade)
- White hominy (canned or dried)
- Pinto beans (optional)
- Salt and pepper to taste
For serving, you can prepare some or all of the following toppings:
- Shredded cabbage or lettuce
- Diced white onion
- Minced cilantro
- Avocado
- Lime wedges
- Radishes
- Warm tortillas
Instructions
Start by heating some olive oil or vegetable oil in a deep skillet or Dutch oven over medium heat. Add chopped onion, carrot, jalapeno or chillies, and garlic to the pan and sauté for 3-4 minutes until the vegetables are softened and translucent. Then, add your spices: cumin, oregano, and dried chillies. Cook for another minute to release their fragrance.
Next, add the chicken pieces and chicken broth to the pot. Season with salt and pepper. Bring it to a gentle simmer and cover the pot. Cook for about 30 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the broth and shred it into small pieces using a fork.
If using canned hominy, you can add it directly to the broth. If using dried hominy, soak it in hot water for 10-15 minutes until softened, then add it to the broth. Return the shredded chicken to the pot, along with the hominy and pinto beans (if using). Simmer for an additional 10-15 minutes to allow the flavours to meld.
Taste the pozole and adjust seasoning as needed. Ladle the soup into bowls and serve with your choice of toppings and warm tortillas on the side.
Nutrition Information
Chicken pozole is a filling and nutritious meal. A 1-cup serving of chicken pozole with hominy typically contains around 130 calories. The macronutrient breakdown includes carbohydrates (34%), fat (28%), and protein (38%). While the exact carb count may vary depending on the ingredients used, a similar dish, Chata Pozole Pork and Hominy Soup, contains 24g of total carbs per 1-cup serving.
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Chicken pozole toppings
Chicken pozole is a hearty Mexican stew that is packed with flavour and is often served with a variety of toppings. The stew itself is a combination of hominy, or dried corn, and chicken, cooked slowly in a broth made from aromatics, spices, and dried chillies. The toppings for chicken pozole can vary depending on personal preference, but here are some popular options:
Shredded cabbage or lettuce adds a crunchy texture to the dish, while thinly sliced radishes and diced onions bring a fresh, tangy flavour. Avocado slices or crema provide a creamy mouthfeel, while jalapeños add a spicy kick. Crumbled queso fresco or cotija cheese adds a salty, savoury note, and a squeeze of lime brings a bright, acidic touch.
Tortilla chips or warm flour tortillas on the side are essential for scooping up all the toppings and stew. As for sides, frijoles de la olla (pot beans) and arroz blanco (Mexican white rice) are classic choices to round out this authentic Mexican meal.
Chicken pozole is a versatile dish that can be customised to your taste preferences. While the stew itself may contain a moderate amount of carbohydrates from the hominy, the addition of certain toppings can contribute to the overall carb count. For example, tortilla chips and flour tortillas are high in carbs, while lettuce and cabbage are lower-carb options.
Overall, chicken pozole with hominy is a flavourful and comforting dish that can be tailored to your liking. By choosing your toppings wisely, you can manage your carb intake while still enjoying this delicious Mexican stew.
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Chicken pozole variations
Chicken pozole is a traditional Mexican soup and a celebratory dish often served on New Year's Eve. It is a comforting meal filled with spicy chiles, hominy, and crunchy vegetables. While it is traditionally made with pork, chicken pozole is a popular variation that reduces cooking time.
Red Pozole with Chicken
Red pozole with chicken is a popular variation that uses dried red chilies to give the broth its distinctive colour. The recipe includes garlic, onion, carrot, and jalapeño to create a flavourful base. For spice and flavour, dried Mexican chilies such as guajillo, ancho, and chile de arbol are added. White hominy is commonly used in this recipe, and it is suggested to use canned hominy for quicker preparation. To prepare the chicken, it is cooked in water with onion, garlic, and salt until no longer pink, then shredded into small pieces. The blended sauce, cooked chicken, and hominy are then added to the caldero with reserved broth and brought to a boil. This variation can be served with shredded cabbage, onions, cilantro, avocado, radishes, and lime wedges.
Green Pozole
Green pozole is made using tomatillos and cilantro, giving it a distinct green colour. While the specific recipe for this variation is not provided, it is mentioned as a different version of pozole.
White Pozole
White pozole is another variation that does not include the use of chilies or other ingredients that give it a specific colour. Unfortunately, no specific recipe is provided for this variation.
Easy Chicken Pozole
This variation focuses on simplicity and speed without compromising flavour. It involves cooking chicken breasts in a skillet until no longer pink, shredding the meat, and then adding it back to the skillet with chicken broth, water, chilli powder, salt, and oregano. White hominy is added and cooked until tender. It can be served in soup bowls with a tostada shell and garnished as desired. Suggested garnishes include thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges.
Chicken pozole is a versatile dish that can be adapted to personal preferences and ingredient availability. While the basic components of chicken and hominy remain consistent, variations in ingredients, preparation methods, and serving suggestions allow for a range of unique flavours and presentations.
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Frequently asked questions
A 1-cup serving of chicken pozole with hominy contains 34% carbs, which works out to be 44.5g of carbohydrates.
Hominy is dried field corn that has been soaked in an alkali solution, a process called nixtamalization. This process has been used for centuries to extend the corn's shelf life and make it easier to digest.
Chicken pozole with hominy is a good source of protein and fat. A 1-cup serving contains 38% protein and 28% fat.
A 1-cup serving of chicken pozole with hominy contains approximately 130 calories.
