POZOLE WITH CHICKEN AND CORN

Pozole with Chicken and Corn image

Traditional Mexican pozole uses hominy for texture, but this version uses corn for a fun and easy twist on the classic.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

1/4 cup vegetable oil
2 cups roughly chopped white onion
6 cloves garlic, peeled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon dried red pepper flakes
1 carton (32 oz) Progresso™ chicken broth
2 cans (11 oz each) white shoepeg corn, drained
1 teaspoon dried oregano
20 oz boneless skinless chicken thighs, cut into 3/4-inch cubes
1/4 cup Gold Medal™ all-purpose flour
3/4 teaspoon salt
1/2 cup thinly sliced radishes
1/2 cup shredded cabbage
1/2 cup crumbled queso fresco cheese (2 oz)
6 lime wedges

Steps:

In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add onion, garlic, cumin, coriander and pepper flakes; cook 4 to 6 minutes, stirring frequently, until browned. Transfer mixture to blender and cool several minutes; add 1 cup of the broth, half the drained corn and the oregano; cover and blend until smooth.
Meanwhile, in medium bowl, toss chicken with flour and salt. In 6-quart Dutch oven, heat remaining 2 tablespoons oil until shimmering. Cook chicken in oil 4 to 5 minutes without moving, until chicken releases easily from pan, then stir and continue to cook 4 minutes longer. Add mixture from blender. Add remaining 3 cups broth and remaining corn; heat to a simmer. Cook, uncovered, 3 minutes to combine flavors.
Divide among 6 bowls; top with radishes, cabbage, cheese and lime wedges.

Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 0 g