Pozole-Inspired One-Pan Dish



Ingredients for 6 people
  • 1 box Barilla® Pronto® Elbows
  • 3 cups cold water
  • 2 cups chicken broth
  • 1 cup Barilla® Tomato & Basil sauce
  • 2 tablespoons chipotle pepper sauce
  • 1 cup rotisserie chicken shredded
  • 1 can hominy rinsed and drained
  • 1 cup onion diced
  • ½ cup radish sliced
  • 5 sprigs cilantro
  • 3 limes sliced into wedges


  1. 1
    Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter).  Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. 
  2. 2

    Turn on the burner to high and set your timer to 10 minutes.  Optional:  add about 1/2 teaspoon of salt to taste.

  3. 3
    Cook on high, stirring regularly, until most of the water is absorbed, about 10 minutes but may vary by stove.  With about 3 minutes left, add chicken broth, Tomato & Basil sauce, chipotle sauce, chicken and hominy.  Stir to combine.

  4. 4
    Remove the skillet from the heat.  Portion out into bowls and top with onion, radish and cilantro.  Garnish with lime. 

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