Healthy Pozole de la Gringa

It is COOOOOLD!!! We need soups and stews in these parts to keep us warm. Check out my Magic Soup for another idea.

This one is my gringa version of  Pozole, which we call Hominy in Ingles (the same stuff they make grits out of...).

I make this when I have a few cups of chicken left on a roasted chicken that I want to use up.  Strip the meat, make the broth for this soup and then you add a few other things and you have a fabulous warm winter meal.

6 grams fiber
200 calories
17 grams protein
Good source of Iron and Vit C
Delicious--can't go wrong!

Recipe


1 TBS Olive Oil
1 cup Onion, fine chopped
2 cloves garlic (minced) or about 1.5 tsp of jarred minced garlic
1 TBS Chili Powder
1 15.5 oz can of Plum Tomatoes
1 15.5 oz can White Hominy, drained and rinsed
4 cups Chicken Broth (low sodium or homemade)
1 1/2 tsp dried Oregano
1 15.5 oz can Black Beans (Low Sodium), drained and rinsed
1 cup frozen corn kernels

2-3 cups fully cooked Chicken (no skin), coursely chopped
1/2 cup Fresh Cilantro, fine chopped
Juice of 1 medium lime (about 2 tablespoons)

this is what you are looking for at the store...

in progress...

INSTRUCTIONS

Heat stock pot or dutch oven with 1 tbs of olive oil
Cook onions over medium high heat until soft (a few minutes)
Add chili powder and garlic and cook for 30 seconds
Add broth, tomatoes, hominy, beans, corn, oregano
Bring to boil and turn down to simmer 15 minutes
Add chicken and warm through about a minute
Add lime and cilantro right before serving

30 minutes and dinner is served!

SERVE!!

Magic Soup Revealed

Magic Soup Recipe!
I love this soup. My kids love this soup. Everybody loves this soup. This soup is good for you. I make this with my leftover roasted chicken-I use the carcass to make the broth and the left over pickins off the carcass for the chicken in the soup

Make it soon...

Ingredients

5 cups Chicken Broth (preferably homemade but if not, low sodium)

1 medium Onion, Chopped (about 3/4 cup)

4-5 carrots, sliced 1/4" thick

4-5 Celery Stalks, chopped 1/4" thick

2 medium Parsnips, Sliced (about 2 cups)

1 medium Butternut Squash peeled and cubed

8 oz chicken meat, diced

3 Baby Bok Choy, quartered

1/4 cup Fresh Parsley, chopped fine

1/4 tsp Kosher Salt (optional)

Fresh Ground Black Pepper (to taste)

Check out the awesome Nutrition!

4 grams of fiber
11 grams of lean protein
over twice your Vitamin A
2/3 of your day's worth of Vitamin C 
and that Bok Choy packs 10% of your calcium!

Instructions

Chop and Prep All Ingredients.
Heat Broth in large dutch oven or pot.
Add onion, carrots, celery, parsnips. Cover and simmer 15 minutes.
Add butternut squash. Cover and simmer for 15 minutes more.
Add chicken, bok choy, salt and pepper. Simmer until bok choy softens, about 5 minutes.
Serve and sprinkle with fresh parsley (don't skip the parsley part-trust me it's worth it)

FOR KIDS YOU CAN ADD COOKED PASTA AND WATCH THEM EAT IT UP (Admittedly you might not want to not serve them the bok choy parts unless you chop it smaller it is scary for the young ones and somewhat fibrous)