Name: Mexican Red Pozole
Prep time: 10 min
Cook time: 25 min
Yield: 4-6 people
Cuisine: Mexican
Ingredients: 32 ounces chicken stock; 2 cups salsa (chunky style such as pico de gallo); 1 can hominy (15 oz can, drained); 3 cups cooked chicken (shredded)

Mexican Red Pozole

Mexican Red Pozole Yum

Cuisine

Mexican

Prep Time

10 minutes

Cook Time

25 minutes

Passive Time

20 minutes

Servings

people

Ingredients

32 ounces chicken stock
2 cups salsa chunky style such as pico de gallo
1 can hominy 15 oz can, drained
3 cups cooked chicken shredded

Cuisine

Mexican

Prep Time

10 minutes

Cook Time

25 minutes

Passive Time

20 minutes

Servings

people

Ingredients

32 ounces chicken stock
2 cups salsa chunky style such as pico de gallo
1 can hominy 15 oz can, drained
3 cups cooked chicken shredded

Instructions

Add stock, salsa, and hominy to a medium saucepan and heat on medium until simmering. Cook 20 minutes.
Meanwhile, shred the cooked chicken until you have 3 cups.
Add chicken to cooked pozole and simmer for a few more minutes until the chicken is warmed through. Serve with lime wedges and other optional garnishes (see notes).

Recipe Notes

Serve with avocado, shredded cabbage, diced onion, fresh oregano, and/or warmed corn tortillas. If using, be sure to add them to your shopping list.

Share this Recipe

Basic Roast Chicken

Here’s a great, but rather complicated article on how to make the simplest of deliciously roasted meats – the basic roast chicken.

Read the article if you want a deep dive into the numerous ways you can make this wonderfully succulent food. Or just follow my very simple recipe below and be done with it. Continue reading “Basic Roast Chicken” →

Healthier French Fries

I love both regular french fries and sweet potato fries, so I created this recipe for healthier french fries to make both at the same time without deep frying.

I used my Breville Oven which has an air fryer, but if you don’t have an air fryer you can use a roasting pan with a wire rack in it. Convection heat is best because it gives the fries more even crispness.

The trick is to start at a lower heat to cook the potatoes, then end on a higher heat to crisp up the outside. Continue reading “Healthier French Fries” →

Roasted Chicken Thighs

When you roast chicken thighs with the bone in and skin on the result is a much more flavorful meal. This recipe calls for adobo seasoning and pico de gallo so it has a Spanish flavor, but using different combination of seasonings and toppings you can achieve a wide variety of flavors.

Continue reading “Roasted Chicken Thighs” →

Skillet Lasagna

Posted on January 31, 2018February 4, 2018 by Lisa P

I adapted this skillet lasagna recipe from Cooking Light magazine. I like it because it’s comfort food but isn’t packed with calories. You can also use try the suggested substitutions for some of the cheeses shown in the ingredients list.

Serves: 4 (or 2 with leftovers)
Hands on time: 20 minutes
Total time: 30 minutes Continue reading “Skillet Lasagna” →

Panini without a Press

Posted on November 21, 2013January 6, 2018 by Lisa P

Do you love panini and wish you could learn how to make panini sandwiches at home? Here’s a great article on different ways to make panini at home without a panini maker. Thank you, PaniniHappy.com, for posting this great article!

http://paninihappy.com/how-to-make-panini-without-a-panini-press/

I have read on some other blogs recently that can also use a George Foreman Grill to make panini sandwiches.

So with all these alternatives available to you, you really don’t need a panini press!