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Chicken Pozole w/Tortilla Chip

RECIPE DETAILS

Item ID: R8998

Serving Description: 1 Cup (8oz.)

Food Category: Entrees

HACCP Process Category: SameDay

RECIPE DETAILS

Item ID: R8998

Serving Description: 1 Cup (8oz.)

Food Category: Entrees

HACCP Process Category: SameDay

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Thank you to Rosa Gallegos for creating this delicious dish!

1. Add 1/2lb chicken base to 2 gallon, 2 1/4 cup water to create broth.
2. Dice onions.
3. Mince garlic.
4. Chop parsley.

Preparation

1. Saute onions over medium-high heat.
2. Add chicken, minced garlic, and seasonings. Toss to combine.
3. Add broth to chicken mixture.
4. Add tomatillos, pasilla peppers, and hominy.
5. Bring to a boil, reduce, and simmer.

Serving

Serving:
1. 1 Cup (8oz.) of pozole
1. Top with cilantro.
2. Serve with 2oz 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: 1.875 Meat/Meat Alternative: 1 Calories: 646.21
Dark Green: 0 Milk: 0 Sat. Fat: 3.56%
Red Orange: 0 Grains: 2 Sodium: 1514.56
Legumes: 0
Starchy: 0.25
Other: 1.5
Additional: 0.125

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.

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