3 Tbsp. KRAFT Lite Zesty Italian Dressing, divided
1 large green pepper, chopped
1 onion, chopped
2 cups fat-free reduced-sodium chicken broth
2/3 cup TACO BELL® Verde Salsa
1 can (29 oz.) hominy, drained
6 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Toss meat with 1 Tbsp. taco seasoning in medium bowl.
Heat 1 Tbsp. dressing in Dutch oven on medium heat. Add meat; cook 5 min. or until evenly browned, stirring frequently. Remove meat from pan; set aside.
Add remaining dressing to pan. Add vegetables; cook 5 min., stirring frequently. Add remaining taco seasoning; mix well.
Return meat to pan along with the chicken broth, salsa and hominy; stir. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
Serve topped with sour cream.
Sprinkle with chopped fresh cilantro before serving.
Serve with lime wedges to squeeze over each serving of pozole.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.