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Weekly Recipe
Chef Steven's Original Recipes
Children’s Pozole Recipe
Ingredients: Yield: 6
1 Can Hominy (I believe they come in 108 oz Sizes)
64 oz Low Sodium Chicken Broth
3 Chicken Breasts (Remember 6 thighs or legs works too)
1 Yellow Onion
4 garlic Cloves
2 Bay Leaves
1 Cup mixed Peas & Carrots (Or diced onions and cabbage)
Any low sodium Chicken Bouillon to taste
Limes to taste
Directions:
1) Strain the hominy and rinse thoroughly removing as much of the “hominy juice” as possible. (This is where the sodium is hiding)
2) Put the chicken in a pot skin off & pour the hominy over the chicken. Add the Chicken broth then add enough water so the broth level is about 2” over the hominy. Peel and cut the onion in half making sure to leave the root in tact to hold your onion together. Peel the cloves and throw them in whole along with the 2 bay leaves.
3) Allow the mixture to cook for at least 3 hours over medium heat so the broth simmers, but is not boiling. While this boils you can prep the onions and cabbage if your’re using them.
4) After the chicken is thoroughly cooked and is falling off the bone or the breast is shredding you can add your thawed peas & carrots if you’re using them. Then you are ready to add the bouillon to taste. Remember this dish has not been salted yet so the salt element is coming from the bouillon. Then each individual can add fresh lime juice to taste. Enjoy =D
*Remember dried hominy is just as nutritious as canned but takes around 3 days to rehydrate... As long as the canned stuff is rinsed really well its just as good :)
Kitchen Notes
Dear Montessori Parents,
The weekly menu has been posted and will continue to be updated as the weeks go by. If there are any questions or suggestions about the menu feel free to stop by the kitchen or send me an email at Smagana17@yahoo.com. The recipes for our weekly main dishes will be posted weekly now and i welcome you to try and tackle these recipes too. Thank you for your patience on the menu postings.
Sincerely,
Chef Steven
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