CHICKEN AND TOMATO POZOLE RECIPE | FOOD NETWORK KITCHEN ...
A nourishing soup made with hominy and meat, pozole is prepared in a variety of ways throughout Mexico. Here, chili powder and peeled tomatoes stand in for guajillo and ancho chiles and provide a deep red color.
Provided by Food Network Kitchen
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
- Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.
Nutrition Facts : Calories 250 calorie, FatContent 11 grams, SaturatedFatContent 1 grams, CarbohydrateContent 25 grams, FiberContent 5 grams
CHEESY AUBERGINE RECIPE - FOOD.COM
Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. I've made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. It's also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
- Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
- Turn oven down to 350 when eggplant is done.
- Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
- Bake at 350 until heated through and bubbly (about 30 minutes).
- Top with sour cream if desired.
Nutrition Facts : Calories 160.1, FatContent 2.7, SaturatedFatContent 0.5, CholesterolContent 4.7, SodiumContent 1669.7, CarbohydrateContent 24.9, FiberContent 8.7, SugarContent 14, ProteinContent 13.4
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