INFO SHOPPING & PREP MATERIALS & TOOLS RECIPE

Thank you for trying our Pozole!

​Just a reminder that all these lessons are designed for kids to cook with their parents or another adult. Use of knives, kitchen tools, stoves, ovens, or other sharp or hot items should always be closely supervised.

Our lessons are broken into steps. There will be a short video and then an instruction screen with a pause symbol. Please pause the video between each step or before using knives or starting the instructions. 

Vegetarians, please note that there is meat throughout this video particularly in time stamp (8:32- 9:03) which you can skip.

Please download or print the Cut Chart and Class Materials below for instructions on parental prep before starting the lesson.

If you haven't already reviewed our free Knife Skills & Class Safety lesson, please do so before starting our meal lessons.

Shopping & Ingredients:

• 2 boneless skinless chicken breasts (vegetarians can substitute with 1-2 cans beans of choice)
• 3 Tbs oil or butter
• 1 cloves of garlic
• 1/2 onion
• 1 celery
• 1 carrot
• 1 (15oz) can of diced tomatoes
• 1 cup mild red enchilada sauce
• * to cut the spice level we did ½ cup enchilada sauce and ½ cup tomato sauce.
• 1/2 tsp salt
• 1 tsp cumin
• 1 tsp oregano
• Chili powder or cayenne to preference (optional)
• 4 cups stock (chicken or vegetable)
• 1 can hominy rinsed and drained

 
Garnish (optional):

• 1 lime, sliced and wedged
• 1/4 cup sliced radish
• 1/4 cup cilantro leaves
• 1/2 cup shredded cabbage
• Avocado, sliced
• Sour cream

Parental Prep:

1. Poach and shred chicken, or rinse and drain 1-2 cans of beans of choice. Here’s a link for how to poach and shred chicken. 
2. Parents please wash and trim all veggies.
3. With close supervision, students can help peel carrot if needed.
4. Parents please cut the following:

• Halve the onion
• Halve or quarter the carrot lengthways depending on its size.
• Open cans
• Rinse and drain hominy.
• Halve radishes
• Halve limes

Tools:

• Cutting board
• 6-7 inch chef’s knife
• Plastic lettuce knife or butter knife
• Container for scraps
• Container for cut veggies
• Large heat-safe mixing spoon
• 6-8 quart pot
• Liquid measuring cup
• Measuring cups
• Measuring spoons

• Containers for garnishes

​Ingredients:

• 2 boneless skinless chicken breasts, cooked and shredded. (vegetarians can substitute with 1-2 cans beans of choice)
• 3 Tbs oil or butter
• 1 cloves of garlic, minced
• 1/2 onion, fine diced
• 1 celery, fine diced
• 1 carrot, fine diced
• 1 (15oz) can of diced tomatoes
• 1 cup mild red enchilada sauce
  
• * to cut the spice level we did ½ cup enchilada sauce and ½ cup tomato sauce.
• 1/2 tsp salt
• 1 tsp cumin

• 1 tsp oregano
• Chili powder or cayenne to preference (optional)
• 4 cups stock (chicken or vegetable)

• 1 can hominy rinsed and drained

 
Garnish (optional):

• 1 lime, sliced and wedged
• 1/4 cup sliced radish
• 1/4 cup cilantro leaves
• 1/2 cup shredded cabbage
• Avocado, sliced
• Sour cream

​Recipe Instructions:

1. Poach and shred chicken or rinse and drain beans.
2. Heat the oil in a large 6-8 quart pot over medium high heat.
3. Sauté diced onion until translucent (2-3 minutes).  Add carrot, celery, and garlic, and cook another 5 minutes.
4. Mix in diced tomatoes and enchilada sauce.  Let cook 5 minutes
5. Add cumin, oregano, chili powder, and salt. Kook until fragrant, about 1 minute.
6. Add hominy, shredded chicken or beans, and potatoes and stir. Let cook another 5 minutes,
7. Add 4 cups broth to the pot and bring to a simmer. 
8. Simmer for 20 minutes, stirring occasionally.
9. Prep all your garnishes.
10. Serve with cilantro and lime and any other garnishes you have!

PRINT CLASS MATERIALS & RECIPE

PRINT THE CUT TYPES & SIZES CHART