Elo Pozole

03 Sep Elo Pozole

Elo Pozole
Serves 8
Write a review
Print
Cook Time
50 min
Cook Time
50 min
281 calories
24 g
66 g
11 g
25 g
3 g
331 g
178 g
10 g
0 g
7 g
Nutrition Facts
Serving Size
331g
Servings
8
Amount Per Serving
Calories 281
Calories from Fat 103
% Daily Value *
Total Fat 11g
18%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 66mg
22%
Sodium 178mg
7%
Total Carbohydrates 24g
8%
Dietary Fiber 5g
19%
Sugars 10g
Protein 25g
Vitamin A
16%
Vitamin C
150%
Calcium
6%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 whole chicken, cut in pieces, skin removed
  2. 1 small onion, chopped
  3. 3 garlic cloves, minced
  4. ¼ teaspoon salt
  5. 4 fresh ears of corn with kernels sliced off
  6. 5 guajillo chiles – dried, roasted and ground
  7. 5 small zucchini squash cut in chunks
  8. ½ cup green beans
  9. 4 sprigs of cilantro, chopped
GARNISH
  1. 5 lemons cut into quarters, squeeze juice in to mediumbowl
  2. 2 red onions finely chopped
  3. 4 serrano chiles, finely chopped
Instructions
  1. Place chicken pieces in large cooking pot.
  2. Add chopped onion, garlic and salt.
  3. Cover with water and cook to boiling.
  4. In blender, add fresh corn and guajillo chiles.
  5. Blend together and pour over cooking chicken.
  6. Cook for 40 minutes over medium high heat.
  7. Add zucchini and green beans, stir and cook for 5 minutes.
  8. Add cilantro, cook for final 5 minutes.
  9. Remove chicken, debone and shred, and return to pot. Discard bones.
  10. Serve on crisp corn tostadas, topped with onion garnish.
  11. Garnish: Mix onion and chile with lemon juice, cover bowl and let sit while chicken is cooking to allow flavors to blend.
Notes
  1. Potassium: 409
  2. Phosphorus: 280
beta
calories
281
fat
11g
protein
25g
carbs
24g
more
Dialysis Clinic, Inc. http://www.dciinc.org/