Chicken Pozole State (Washington) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
A rich Mexican stew filled with chicken and hominy, topped with fresh cabbage, radish, and onions.
NSLP/SBP CREDITING INFORMATION:
1 cup (8 oz ladle) and ½ cup raw vegetable condiments provide ⅛ cup additional vegetables, ⅛ cup red/orange vegetables, ⅛ cup starchy vegetables, ⅜ cup other vegetables, 2 oz equivalent meats/meat alternates.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State Office of Superintendent of Public Instruction on behalf of Highline Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
3.89 from 9 votes
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/state-recipes-2023-05-24/Washington-recipes/508_Washington-OSPI-Chicken-Pozole.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients
 

50 Servings

    Weight

    • - - Chili Sauce
    • 5 oz Chilis, California or Guajillo, whole, dehydrated
    • - - Water
    • 10 oz Garlic, minced
    • - - Vegetable oil
    • 2 lb *Onion, raw, diced
    • - - Water
    • - - Chicken base, reduced sodium
    • 7 lb Chicken, skinless, diced, cooked, frozen
    • 6 lb Hominy, canned, drained and rinsed
    • 16 g Oregano, dried
    • - - Chili sauce, reserved from Step 4
    • 1 lb 8 oz *Green cabbage, shredded
    • 1lb 8 oz *Radish, thinly sliced
    • 1 lb 8 oz *Onion, fresh, diced

    Measure

    • - - Chili Sauce
    • 26 chilis Chilis, California or Guajillo, whole, dehydrated
    • ⅔ cup Water
    • 2 cups Garlic, minced
    • 1 Tbsp Vegetable oil
    • 1 gal 1 ½ cups *Onion, raw, diced
    • 3 gal Water
    • ⅓ cup Chicken base, reduced sodium
    • 1 gal 1 qt 1 cup Chicken, skinless, diced, cooked, frozen
    • 1 No. 10 can Hominy, canned, drained and rinsed
    • ⅓ cup Oregano, dried
    • 1 ¾ cup Chili sauce, reserved from Step 4
    • - - *Green cabbage, shredded
    • - - *Radish, thinly sliced
    • - - *Onion, fresh, diced

    100 Servings

      Weight

      • - - Chili Sauce
      • 10 oz Chilis, California or Guajillo, whole, dehydrated
      • - - Water
      • 1 lb 5 oz Garlic, minced
      • - - Vegetable oil
      • 4 lb *Onion, raw, diced
      • - - Water
      • - - Chicken base, reduced sodium
      • 13 lb Chicken, skinless, diced, cooked, frozen
      • 12 lb Hominy, canned, drained and rinsed
      • 32 g Oregano, dried
      • - - Chili sauce, reserved from Step 4
      • 3 lb *Green cabbage, shredded
      • 3 lb *Radish, thinly sliced
      • 3 lb *Onion, fresh, diced

      Measure

      • - - Chili Sauce
      • 52 chilis Chilis, California or Guajillo, whole,dehydrated
      • 1 ⅓ cups Water
      • 1 qt Garlic, minced
      • 2 Tbsp Vegetable oil
      • 2 gal 3 cups *Onion, raw, diced
      • 6 gal Water
      • ⅔ cup Chicken base, reduced sodium
      • 2 gal 2 qt 2 cups Chicken, skinless, diced,cooked, frozen
      • 2 No. 10 cans Hominy, canned, drained and rinsed
      • ⅔ cup Oregano, dried
      • 3 ½ cups Chili sauce, reserved from Step 4
      • - - *Green cabbage, shredded
      • - - *Radish, thinly sliced
      • - - *Onion, fresh, diced

      Quantity
       

      50 Servings

        Weight

        • - - Chili Sauce
        • 5 oz Chilis, California or Guajillo, whole, dehydrated
        • - - Water
        • 10 oz Garlic, minced
        • - - Vegetable oil
        • 2 lb *Onion, raw, diced
        • - - Water
        • - - Chicken base, reduced sodium
        • 7 lb Chicken, skinless, diced, cooked, frozen
        • 6 lb Hominy, canned, drained and rinsed
        • 16 g Oregano, dried
        • - - Chili sauce, reserved from Step 4
        • 1 lb 8 oz *Green cabbage, shredded
        • 1lb 8 oz *Radish, thinly sliced
        • 1 lb 8 oz *Onion, fresh, diced

        Measure

        • - - Chili Sauce
        • 26 chilis Chilis, California or Guajillo, whole, dehydrated
        • ⅔ cup Water
        • 2 cups Garlic, minced
        • 1 Tbsp Vegetable oil
        • 1 gal 1 ½ cups *Onion, raw, diced
        • 3 gal Water
        • ⅓ cup Chicken base, reduced sodium
        • 1 gal 1 qt 1 cup Chicken, skinless, diced, cooked, frozen
        • 1 No. 10 can Hominy, canned, drained and rinsed
        • ⅓ cup Oregano, dried
        • 1 ¾ cup Chili sauce, reserved from Step 4
        • - - *Green cabbage, shredded
        • - - *Radish, thinly sliced
        • - - *Onion, fresh, diced

        100 Servings

          Weight

          • - - Chili Sauce
          • 10 oz Chilis, California or Guajillo, whole, dehydrated
          • - - Water
          • 1 lb 5 oz Garlic, minced
          • - - Vegetable oil
          • 4 lb *Onion, raw, diced
          • - - Water
          • - - Chicken base, reduced sodium
          • 13 lb Chicken, skinless, diced, cooked, frozen
          • 12 lb Hominy, canned, drained and rinsed
          • 32 g Oregano, dried
          • - - Chili sauce, reserved from Step 4
          • 3 lb *Green cabbage, shredded
          • 3 lb *Radish, thinly sliced
          • 3 lb *Onion, fresh, diced

          Measure

          • - - Chili Sauce
          • 52 chilis Chilis, California or Guajillo, whole,dehydrated
          • 1 ⅓ cups Water
          • 1 qt Garlic, minced
          • 2 Tbsp Vegetable oil
          • 2 gal 3 cups *Onion, raw, diced
          • 6 gal Water
          • ⅔ cup Chicken base, reduced sodium
          • 2 gal 2 qt 2 cups Chicken, skinless, diced,cooked, frozen
          • 2 No. 10 cans Hominy, canned, drained and rinsed
          • ⅔ cup Oregano, dried
          • 3 ½ cups Chili sauce, reserved from Step 4
          • - - *Green cabbage, shredded
          • - - *Radish, thinly sliced
          • - - *Onion, fresh, diced

          Ingredients
           

          50 Servings

            Weight

            • - - Chili Sauce
            • 5 oz Chilis, California or Guajillo, whole, dehydrated
            • - - Water
            • 10 oz Garlic, minced
            • - - Vegetable oil
            • 2 lb *Onion, raw, diced
            • - - Water
            • - - Chicken base, reduced sodium
            • 7 lb Chicken, skinless, diced, cooked, frozen
            • 6 lb Hominy, canned, drained and rinsed
            • 16 g Oregano, dried
            • - - Chili sauce, reserved from Step 4
            • 1 lb 8 oz *Green cabbage, shredded
            • 1lb 8 oz *Radish, thinly sliced
            • 1 lb 8 oz *Onion, fresh, diced

            Measure

            • - - Chili Sauce
            • 26 chilis Chilis, California or Guajillo, whole, dehydrated
            • ⅔ cup Water
            • 2 cups Garlic, minced
            • 1 Tbsp Vegetable oil
            • 1 gal 1 ½ cups *Onion, raw, diced
            • 3 gal Water
            • ⅓ cup Chicken base, reduced sodium
            • 1 gal 1 qt 1 cup Chicken, skinless, diced, cooked, frozen
            • 1 No. 10 can Hominy, canned, drained and rinsed
            • ⅓ cup Oregano, dried
            • 1 ¾ cup Chili sauce, reserved from Step 4
            • - - *Green cabbage, shredded
            • - - *Radish, thinly sliced
            • - - *Onion, fresh, diced

            100 Servings

              Weight

              • - - Chili Sauce
              • 10 oz Chilis, California or Guajillo, whole, dehydrated
              • - - Water
              • 1 lb 5 oz Garlic, minced
              • - - Vegetable oil
              • 4 lb *Onion, raw, diced
              • - - Water
              • - - Chicken base, reduced sodium
              • 13 lb Chicken, skinless, diced, cooked, frozen
              • 12 lb Hominy, canned, drained and rinsed
              • 32 g Oregano, dried
              • - - Chili sauce, reserved from Step 4
              • 3 lb *Green cabbage, shredded
              • 3 lb *Radish, thinly sliced
              • 3 lb *Onion, fresh, diced

              Measure

              • - - Chili Sauce
              • 52 chilis Chilis, California or Guajillo, whole,dehydrated
              • 1 ⅓ cups Water
              • 1 qt Garlic, minced
              • 2 Tbsp Vegetable oil
              • 2 gal 3 cups *Onion, raw, diced
              • 6 gal Water
              • ⅔ cup Chicken base, reduced sodium
              • 2 gal 2 qt 2 cups Chicken, skinless, diced,cooked, frozen
              • 2 No. 10 cans Hominy, canned, drained and rinsed
              • ⅔ cup Oregano, dried
              • 3 ½ cups Chili sauce, reserved from Step 4
              • - - *Green cabbage, shredded
              • - - *Radish, thinly sliced
              • - - *Onion, fresh, diced

              Quantity
               

              50 Servings

                Weight

                • - - Chili Sauce
                • 5 oz Chilis, California or Guajillo, whole, dehydrated
                • - - Water
                • 10 oz Garlic, minced
                • - - Vegetable oil
                • 2 lb *Onion, raw, diced
                • - - Water
                • - - Chicken base, reduced sodium
                • 7 lb Chicken, skinless, diced, cooked, frozen
                • 6 lb Hominy, canned, drained and rinsed
                • 16 g Oregano, dried
                • - - Chili sauce, reserved from Step 4
                • 1 lb 8 oz *Green cabbage, shredded
                • 1lb 8 oz *Radish, thinly sliced
                • 1 lb 8 oz *Onion, fresh, diced

                Measure

                • - - Chili Sauce
                • 26 chilis Chilis, California or Guajillo, whole, dehydrated
                • ⅔ cup Water
                • 2 cups Garlic, minced
                • 1 Tbsp Vegetable oil
                • 1 gal 1 ½ cups *Onion, raw, diced
                • 3 gal Water
                • ⅓ cup Chicken base, reduced sodium
                • 1 gal 1 qt 1 cup Chicken, skinless, diced, cooked, frozen
                • 1 No. 10 can Hominy, canned, drained and rinsed
                • ⅓ cup Oregano, dried
                • 1 ¾ cup Chili sauce, reserved from Step 4
                • - - *Green cabbage, shredded
                • - - *Radish, thinly sliced
                • - - *Onion, fresh, diced

                100 Servings

                  Weight

                  • - - Chili Sauce
                  • 10 oz Chilis, California or Guajillo, whole, dehydrated
                  • - - Water
                  • 1 lb 5 oz Garlic, minced
                  • - - Vegetable oil
                  • 4 lb *Onion, raw, diced
                  • - - Water
                  • - - Chicken base, reduced sodium
                  • 13 lb Chicken, skinless, diced, cooked, frozen
                  • 12 lb Hominy, canned, drained and rinsed
                  • 32 g Oregano, dried
                  • - - Chili sauce, reserved from Step 4
                  • 3 lb *Green cabbage, shredded
                  • 3 lb *Radish, thinly sliced
                  • 3 lb *Onion, fresh, diced

                  Measure

                  • - - Chili Sauce
                  • 52 chilis Chilis, California or Guajillo, whole,dehydrated
                  • 1 ⅓ cups Water
                  • 1 qt Garlic, minced
                  • 2 Tbsp Vegetable oil
                  • 2 gal 3 cups *Onion, raw, diced
                  • 6 gal Water
                  • ⅔ cup Chicken base, reduced sodium
                  • 2 gal 2 qt 2 cups Chicken, skinless, diced,cooked, frozen
                  • 2 No. 10 cans Hominy, canned, drained and rinsed
                  • ⅔ cup Oregano, dried
                  • 3 ½ cups Chili sauce, reserved from Step 4
                  • - - *Green cabbage, shredded
                  • - - *Radish, thinly sliced
                  • - - *Onion, fresh, diced
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Chili Sauce
                    • 5 oz Chilis, California or Guajillo, whole, dehydrated
                    • - - Water
                    • 10 oz Garlic, minced
                    • - - Vegetable oil
                    • 2 lb *Onion, raw, diced
                    • - - Water
                    • - - Chicken base, reduced sodium
                    • 7 lb Chicken, skinless, diced, cooked, frozen
                    • 6 lb Hominy, canned, drained and rinsed
                    • 16 g Oregano, dried
                    • - - Chili sauce, reserved from Step 4
                    • 1 lb 8 oz *Green cabbage, shredded
                    • 1lb 8 oz *Radish, thinly sliced
                    • 1 lb 8 oz *Onion, fresh, diced

                    Measure

                    • - - Chili Sauce
                    • 26 chilis Chilis, California or Guajillo, whole, dehydrated
                    • ⅔ cup Water
                    • 2 cups Garlic, minced
                    • 1 Tbsp Vegetable oil
                    • 1 gal 1 ½ cups *Onion, raw, diced
                    • 3 gal Water
                    • ⅓ cup Chicken base, reduced sodium
                    • 1 gal 1 qt 1 cup Chicken, skinless, diced, cooked, frozen
                    • 1 No. 10 can Hominy, canned, drained and rinsed
                    • ⅓ cup Oregano, dried
                    • 1 ¾ cup Chili sauce, reserved from Step 4
                    • - - *Green cabbage, shredded
                    • - - *Radish, thinly sliced
                    • - - *Onion, fresh, diced

                    100 Servings

                      Weight

                      • - - Chili Sauce
                      • 10 oz Chilis, California or Guajillo, whole, dehydrated
                      • - - Water
                      • 1 lb 5 oz Garlic, minced
                      • - - Vegetable oil
                      • 4 lb *Onion, raw, diced
                      • - - Water
                      • - - Chicken base, reduced sodium
                      • 13 lb Chicken, skinless, diced, cooked, frozen
                      • 12 lb Hominy, canned, drained and rinsed
                      • 32 g Oregano, dried
                      • - - Chili sauce, reserved from Step 4
                      • 3 lb *Green cabbage, shredded
                      • 3 lb *Radish, thinly sliced
                      • 3 lb *Onion, fresh, diced

                      Measure

                      • - - Chili Sauce
                      • 52 chilis Chilis, California or Guajillo, whole,dehydrated
                      • 1 ⅓ cups Water
                      • 1 qt Garlic, minced
                      • 2 Tbsp Vegetable oil
                      • 2 gal 3 cups *Onion, raw, diced
                      • 6 gal Water
                      • ⅔ cup Chicken base, reduced sodium
                      • 2 gal 2 qt 2 cups Chicken, skinless, diced,cooked, frozen
                      • 2 No. 10 cans Hominy, canned, drained and rinsed
                      • ⅔ cup Oregano, dried
                      • 3 ½ cups Chili sauce, reserved from Step 4
                      • - - *Green cabbage, shredded
                      • - - *Radish, thinly sliced
                      • - - *Onion, fresh, diced

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Chili Sauce
                        • 5 oz Chilis, California or Guajillo, whole, dehydrated
                        • - - Water
                        • 10 oz Garlic, minced
                        • - - Vegetable oil
                        • 2 lb *Onion, raw, diced
                        • - - Water
                        • - - Chicken base, reduced sodium
                        • 7 lb Chicken, skinless, diced, cooked, frozen
                        • 6 lb Hominy, canned, drained and rinsed
                        • 16 g Oregano, dried
                        • - - Chili sauce, reserved from Step 4
                        • 1 lb 8 oz *Green cabbage, shredded
                        • 1lb 8 oz *Radish, thinly sliced
                        • 1 lb 8 oz *Onion, fresh, diced

                        Measure

                        • - - Chili Sauce
                        • 26 chilis Chilis, California or Guajillo, whole, dehydrated
                        • ⅔ cup Water
                        • 2 cups Garlic, minced
                        • 1 Tbsp Vegetable oil
                        • 1 gal 1 ½ cups *Onion, raw, diced
                        • 3 gal Water
                        • ⅓ cup Chicken base, reduced sodium
                        • 1 gal 1 qt 1 cup Chicken, skinless, diced, cooked, frozen
                        • 1 No. 10 can Hominy, canned, drained and rinsed
                        • ⅓ cup Oregano, dried
                        • 1 ¾ cup Chili sauce, reserved from Step 4
                        • - - *Green cabbage, shredded
                        • - - *Radish, thinly sliced
                        • - - *Onion, fresh, diced

                        100 Servings

                          Weight

                          • - - Chili Sauce
                          • 10 oz Chilis, California or Guajillo, whole, dehydrated
                          • - - Water
                          • 1 lb 5 oz Garlic, minced
                          • - - Vegetable oil
                          • 4 lb *Onion, raw, diced
                          • - - Water
                          • - - Chicken base, reduced sodium
                          • 13 lb Chicken, skinless, diced, cooked, frozen
                          • 12 lb Hominy, canned, drained and rinsed
                          • 32 g Oregano, dried
                          • - - Chili sauce, reserved from Step 4
                          • 3 lb *Green cabbage, shredded
                          • 3 lb *Radish, thinly sliced
                          • 3 lb *Onion, fresh, diced

                          Measure

                          • - - Chili Sauce
                          • 52 chilis Chilis, California or Guajillo, whole,dehydrated
                          • 1 ⅓ cups Water
                          • 1 qt Garlic, minced
                          • 2 Tbsp Vegetable oil
                          • 2 gal 3 cups *Onion, raw, diced
                          • 6 gal Water
                          • ⅔ cup Chicken base, reduced sodium
                          • 2 gal 2 qt 2 cups Chicken, skinless, diced,cooked, frozen
                          • 2 No. 10 cans Hominy, canned, drained and rinsed
                          • ⅔ cup Oregano, dried
                          • 3 ½ cups Chili sauce, reserved from Step 4
                          • - - *Green cabbage, shredded
                          • - - *Radish, thinly sliced
                          • - - *Onion, fresh, diced
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Chili Sauce
                            • 5 oz Chilis, California or Guajillo, whole, dehydrated
                            • - - Water
                            • 10 oz Garlic, minced
                            • - - Vegetable oil
                            • 2 lb *Onion, raw, diced
                            • - - Water
                            • - - Chicken base, reduced sodium
                            • 7 lb Chicken, skinless, diced, cooked, frozen
                            • 6 lb Hominy, canned, drained and rinsed
                            • 16 g Oregano, dried
                            • - - Chili sauce, reserved from Step 4
                            • 1 lb 8 oz *Green cabbage, shredded
                            • 1lb 8 oz *Radish, thinly sliced
                            • 1 lb 8 oz *Onion, fresh, diced

                            Measure

                            • - - Chili Sauce
                            • 26 chilis Chilis, California or Guajillo, whole, dehydrated
                            • ⅔ cup Water
                            • 2 cups Garlic, minced
                            • 1 Tbsp Vegetable oil
                            • 1 gal 1 ½ cups *Onion, raw, diced
                            • 3 gal Water
                            • ⅓ cup Chicken base, reduced sodium
                            • 1 gal 1 qt 1 cup Chicken, skinless, diced, cooked, frozen
                            • 1 No. 10 can Hominy, canned, drained and rinsed
                            • ⅓ cup Oregano, dried
                            • 1 ¾ cup Chili sauce, reserved from Step 4
                            • - - *Green cabbage, shredded
                            • - - *Radish, thinly sliced
                            • - - *Onion, fresh, diced

                            100 Servings

                              Weight

                              • - - Chili Sauce
                              • 10 oz Chilis, California or Guajillo, whole, dehydrated
                              • - - Water
                              • 1 lb 5 oz Garlic, minced
                              • - - Vegetable oil
                              • 4 lb *Onion, raw, diced
                              • - - Water
                              • - - Chicken base, reduced sodium
                              • 13 lb Chicken, skinless, diced, cooked, frozen
                              • 12 lb Hominy, canned, drained and rinsed
                              • 32 g Oregano, dried
                              • - - Chili sauce, reserved from Step 4
                              • 3 lb *Green cabbage, shredded
                              • 3 lb *Radish, thinly sliced
                              • 3 lb *Onion, fresh, diced

                              Measure

                              • - - Chili Sauce
                              • 52 chilis Chilis, California or Guajillo, whole,dehydrated
                              • 1 ⅓ cups Water
                              • 1 qt Garlic, minced
                              • 2 Tbsp Vegetable oil
                              • 2 gal 3 cups *Onion, raw, diced
                              • 6 gal Water
                              • ⅔ cup Chicken base, reduced sodium
                              • 2 gal 2 qt 2 cups Chicken, skinless, diced,cooked, frozen
                              • 2 No. 10 cans Hominy, canned, drained and rinsed
                              • ⅔ cup Oregano, dried
                              • 3 ½ cups Chili sauce, reserved from Step 4
                              • - - *Green cabbage, shredded
                              • - - *Radish, thinly sliced
                              • - - *Onion, fresh, diced

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Chili Sauce
                                • 5 oz Chilis, California or Guajillo, whole, dehydrated
                                • - - Water
                                • 10 oz Garlic, minced
                                • - - Vegetable oil
                                • 2 lb *Onion, raw, diced
                                • - - Water
                                • - - Chicken base, reduced sodium
                                • 7 lb Chicken, skinless, diced, cooked, frozen
                                • 6 lb Hominy, canned, drained and rinsed
                                • 16 g Oregano, dried
                                • - - Chili sauce, reserved from Step 4
                                • 1 lb 8 oz *Green cabbage, shredded
                                • 1lb 8 oz *Radish, thinly sliced
                                • 1 lb 8 oz *Onion, fresh, diced

                                Measure

                                • - - Chili Sauce
                                • 26 chilis Chilis, California or Guajillo, whole, dehydrated
                                • ⅔ cup Water
                                • 2 cups Garlic, minced
                                • 1 Tbsp Vegetable oil
                                • 1 gal 1 ½ cups *Onion, raw, diced
                                • 3 gal Water
                                • ⅓ cup Chicken base, reduced sodium
                                • 1 gal 1 qt 1 cup Chicken, skinless, diced, cooked, frozen
                                • 1 No. 10 can Hominy, canned, drained and rinsed
                                • ⅓ cup Oregano, dried
                                • 1 ¾ cup Chili sauce, reserved from Step 4
                                • - - *Green cabbage, shredded
                                • - - *Radish, thinly sliced
                                • - - *Onion, fresh, diced

                                100 Servings

                                  Weight

                                  • - - Chili Sauce
                                  • 10 oz Chilis, California or Guajillo, whole, dehydrated
                                  • - - Water
                                  • 1 lb 5 oz Garlic, minced
                                  • - - Vegetable oil
                                  • 4 lb *Onion, raw, diced
                                  • - - Water
                                  • - - Chicken base, reduced sodium
                                  • 13 lb Chicken, skinless, diced, cooked, frozen
                                  • 12 lb Hominy, canned, drained and rinsed
                                  • 32 g Oregano, dried
                                  • - - Chili sauce, reserved from Step 4
                                  • 3 lb *Green cabbage, shredded
                                  • 3 lb *Radish, thinly sliced
                                  • 3 lb *Onion, fresh, diced

                                  Measure

                                  • - - Chili Sauce
                                  • 52 chilis Chilis, California or Guajillo, whole,dehydrated
                                  • 1 ⅓ cups Water
                                  • 1 qt Garlic, minced
                                  • 2 Tbsp Vegetable oil
                                  • 2 gal 3 cups *Onion, raw, diced
                                  • 6 gal Water
                                  • ⅔ cup Chicken base, reduced sodium
                                  • 2 gal 2 qt 2 cups Chicken, skinless, diced,cooked, frozen
                                  • 2 No. 10 cans Hominy, canned, drained and rinsed
                                  • ⅔ cup Oregano, dried
                                  • 3 ½ cups Chili sauce, reserved from Step 4
                                  • - - *Green cabbage, shredded
                                  • - - *Radish, thinly sliced
                                  • - - *Onion, fresh, diced
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Chili Sauce
                                    • 5 oz Chilis, California or Guajillo, whole, dehydrated
                                    • - - Water
                                    • 10 oz Garlic, minced
                                    • - - Vegetable oil
                                    • 2 lb *Onion, raw, diced
                                    • - - Water
                                    • - - Chicken base, reduced sodium
                                    • 7 lb Chicken, skinless, diced, cooked, frozen
                                    • 6 lb Hominy, canned, drained and rinsed
                                    • 16 g Oregano, dried
                                    • - - Chili sauce, reserved from Step 4
                                    • 1 lb 8 oz *Green cabbage, shredded
                                    • 1lb 8 oz *Radish, thinly sliced
                                    • 1 lb 8 oz *Onion, fresh, diced

                                    Measure

                                    • - - Chili Sauce
                                    • 26 chilis Chilis, California or Guajillo, whole, dehydrated
                                    • ⅔ cup Water
                                    • 2 cups Garlic, minced
                                    • 1 Tbsp Vegetable oil
                                    • 1 gal 1 ½ cups *Onion, raw, diced
                                    • 3 gal Water
                                    • ⅓ cup Chicken base, reduced sodium
                                    • 1 gal 1 qt 1 cup Chicken, skinless, diced, cooked, frozen
                                    • 1 No. 10 can Hominy, canned, drained and rinsed
                                    • ⅓ cup Oregano, dried
                                    • 1 ¾ cup Chili sauce, reserved from Step 4
                                    • - - *Green cabbage, shredded
                                    • - - *Radish, thinly sliced
                                    • - - *Onion, fresh, diced

                                    100 Servings

                                      Weight

                                      • - - Chili Sauce
                                      • 10 oz Chilis, California or Guajillo, whole, dehydrated
                                      • - - Water
                                      • 1 lb 5 oz Garlic, minced
                                      • - - Vegetable oil
                                      • 4 lb *Onion, raw, diced
                                      • - - Water
                                      • - - Chicken base, reduced sodium
                                      • 13 lb Chicken, skinless, diced, cooked, frozen
                                      • 12 lb Hominy, canned, drained and rinsed
                                      • 32 g Oregano, dried
                                      • - - Chili sauce, reserved from Step 4
                                      • 3 lb *Green cabbage, shredded
                                      • 3 lb *Radish, thinly sliced
                                      • 3 lb *Onion, fresh, diced

                                      Measure

                                      • - - Chili Sauce
                                      • 52 chilis Chilis, California or Guajillo, whole,dehydrated
                                      • 1 ⅓ cups Water
                                      • 1 qt Garlic, minced
                                      • 2 Tbsp Vegetable oil
                                      • 2 gal 3 cups *Onion, raw, diced
                                      • 6 gal Water
                                      • ⅔ cup Chicken base, reduced sodium
                                      • 2 gal 2 qt 2 cups Chicken, skinless, diced,cooked, frozen
                                      • 2 No. 10 cans Hominy, canned, drained and rinsed
                                      • ⅔ cup Oregano, dried
                                      • 3 ½ cups Chili sauce, reserved from Step 4
                                      • - - *Green cabbage, shredded
                                      • - - *Radish, thinly sliced
                                      • - - *Onion, fresh, diced

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Chili Sauce
                                        • 5 oz Chilis, California or Guajillo, whole, dehydrated
                                        • - - Water
                                        • 10 oz Garlic, minced
                                        • - - Vegetable oil
                                        • 2 lb *Onion, raw, diced
                                        • - - Water
                                        • - - Chicken base, reduced sodium
                                        • 7 lb Chicken, skinless, diced, cooked, frozen
                                        • 6 lb Hominy, canned, drained and rinsed
                                        • 16 g Oregano, dried
                                        • - - Chili sauce, reserved from Step 4
                                        • 1 lb 8 oz *Green cabbage, shredded
                                        • 1lb 8 oz *Radish, thinly sliced
                                        • 1 lb 8 oz *Onion, fresh, diced

                                        Measure

                                        • - - Chili Sauce
                                        • 26 chilis Chilis, California or Guajillo, whole, dehydrated
                                        • ⅔ cup Water
                                        • 2 cups Garlic, minced
                                        • 1 Tbsp Vegetable oil
                                        • 1 gal 1 ½ cups *Onion, raw, diced
                                        • 3 gal Water
                                        • ⅓ cup Chicken base, reduced sodium
                                        • 1 gal 1 qt 1 cup Chicken, skinless, diced, cooked, frozen
                                        • 1 No. 10 can Hominy, canned, drained and rinsed
                                        • ⅓ cup Oregano, dried
                                        • 1 ¾ cup Chili sauce, reserved from Step 4
                                        • - - *Green cabbage, shredded
                                        • - - *Radish, thinly sliced
                                        • - - *Onion, fresh, diced

                                        100 Servings

                                          Weight

                                          • - - Chili Sauce
                                          • 10 oz Chilis, California or Guajillo, whole, dehydrated
                                          • - - Water
                                          • 1 lb 5 oz Garlic, minced
                                          • - - Vegetable oil
                                          • 4 lb *Onion, raw, diced
                                          • - - Water
                                          • - - Chicken base, reduced sodium
                                          • 13 lb Chicken, skinless, diced, cooked, frozen
                                          • 12 lb Hominy, canned, drained and rinsed
                                          • 32 g Oregano, dried
                                          • - - Chili sauce, reserved from Step 4
                                          • 3 lb *Green cabbage, shredded
                                          • 3 lb *Radish, thinly sliced
                                          • 3 lb *Onion, fresh, diced

                                          Measure

                                          • - - Chili Sauce
                                          • 52 chilis Chilis, California or Guajillo, whole,dehydrated
                                          • 1 ⅓ cups Water
                                          • 1 qt Garlic, minced
                                          • 2 Tbsp Vegetable oil
                                          • 2 gal 3 cups *Onion, raw, diced
                                          • 6 gal Water
                                          • ⅔ cup Chicken base, reduced sodium
                                          • 2 gal 2 qt 2 cups Chicken, skinless, diced,cooked, frozen
                                          • 2 No. 10 cans Hominy, canned, drained and rinsed
                                          • ⅔ cup Oregano, dried
                                          • 3 ½ cups Chili sauce, reserved from Step 4
                                          • - - *Green cabbage, shredded
                                          • - - *Radish, thinly sliced
                                          • - - *Onion, fresh, diced
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Submerge the chilis in hot tap water (about 210 °F) for10 minutes, until soft.
                                          • Remove the stems and put chilis in a blender or food processor with water and blend until smooth.
                                          • Add minced garlic to pureed chilis and blend until smooth.
                                          • Strain the chili sauce through a fine mesh colander. Discard seeds and skin caught by strainer, and reserve chili sauce for use in Step 7.
                                            For 50 servings, resulting chili paste should yield about 1 ⅛ cups.
                                            For 100 servings, resulting chili paste should yield about 2 ¼ cups.
                                          • Heat a steam-jacked kettle or stock pot to medium-high heat. Add the oil and diced onion and stir to combine. Sauté onions for about 10 minutes, or until onions are soft and translucent
                                          • Add water to onions and bring to a boil.
                                          • Add chicken base and stir to combine and make sure the base is dissolved. Add chicken, hominy, oregano, and reserved chili sauce from Step 4. Reduce heat and simmer for about 30 minutes to 1 hour.
                                            Critical Control Point: Heat to an internal temperature of 165 °F for at least 15 seconds. Hold for hot service at 140 °F or higher through service.
                                          • Portion soup into bowls using an 8 oz ladle. Top each bowl with ½ cup total cabbage, radish, and fresh onion.

                                          Nutrition INFORMATION

                                          Chicken Pozole State (Washington) Child Nutrition Agency Developed Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 cup (8 fl oz)
                                          Calories
                                          204
                                          Total Fat
                                           
                                          6
                                          g
                                          9
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          59
                                          mg
                                          20
                                          %
                                          Sodium
                                           
                                          271
                                          mg
                                          12
                                          %
                                          Total Carbohydrate
                                           
                                          16
                                          g
                                          5
                                          %
                                          Dietary Fiber
                                           
                                          3
                                          g
                                          13
                                          %
                                          Total Sugars
                                           
                                          3
                                          g
                                          3
                                          %
                                          Added Sugars included
                                           
                                          0
                                          g
                                          Protein
                                           
                                          21
                                          g
                                          42
                                          %
                                          Vitamin A
                                           
                                          189
                                          mcg
                                          Vitamin C
                                           
                                          11
                                          mg
                                          13
                                          %
                                          Vitamin D
                                           
                                          3
                                          IU
                                          20
                                          %
                                          Calcium
                                           
                                          50
                                          mg
                                          5
                                          %
                                          Iron
                                           
                                          2
                                          mg
                                          11
                                          %
                                          Potassium
                                           
                                          357
                                          mg
                                          10
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Onions, mature, fresh, whole: 4 lb
                                          Cabbage, fresh, whole: 1 lb 12 oz
                                          Radishes, fresh, without tops: 1 lb 10 oz
                                          100 Servings:
                                          Onions, mature, fresh, whole: 8 lb
                                          Cabbage, fresh, whole: 3 lb 8 oz
                                          Radishes, fresh, without tops: 3 lb 4 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service
                                          Yield / Volume
                                          50 Servings:
                                          About 3 gal 2 cups soup
                                          100 Servings:
                                          About 6 gal 1 qt soup