Scroll to:
Scroll to:

Chicken Pozole w/Tortilla Chip

RECIPE DETAILS

Item ID: R8998

Batch Quantity: 100

Serving Size: 1

Serving Measure: cup

Serving Description: 1 cup

Nutrition Link: 80587

Food Category: Main dish recipes

HACCP: POULT

HACCP Process Category: SameDay

Recipe Source: COOKB

RECIPE DETAILS

Item ID: R8998

Batch Quantity: 100

Serving Size: 1

Serving Measure: cup

Serving Description: 1 cup

Nutrition Link: 80587

Food Category: Main dish recipes

HACCP: POULT

HACCP Process Category: SameDay

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Thank you to Rosa Gallegos for creating this delicious dish!

Add 1/2# chicken base to 2 gallon, 2 1/4 cup water to create broth.

Preparation

1. Dice Onions and sautee over medium high heat.
2. Add chicken, garlic and seasonings. Toss to combine.
3. Add chicken mix to broth.
4. Add tomatillos, pasilla peppers, and hominy. Bring to a boil, reduce and simmer.

Serving

1. Top with cilantro.
2. Serve 8 oz spoodle with 2 oz tortilla chips (~24 chips).


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 5.625 Meat/Meat Alternative: 1 Calories: 646.21
Dark Green: 0 Milk: 0 Sat. Fat: 3.56%
Red Orange: 0.5 Grains: 2 Sodium: 1514.56
Legumes: 0
Starchy: 2
Other: 1.125
Additional: 2

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

Help The Lunch Box!

Please help us keep our tools & resources free for all users by registering here!

Thank you for signing up!

There was an error, please try again.