Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chile-Chicken Posole
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- Level: Easy
- Total: 30 min
- Prep: 16 min
- Cook: 14 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 385
- Total Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 91 milligrams
- Sodium
- 1591 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 8 grams
- Protein
- 36 grams
A nourishing soup made with hominy and meat, pozole is prepared in a variety of ways throughout Mexico. Here, jalapeno, garlic, chiles and cilantro create the base for a deep green sauce that gets cooked with chicken and hominy until perfectly tender.
- Level: Easy
- Total: 30 min
- Prep: 16 min
- Cook: 14 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 385
- Total Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 91 milligrams
- Sodium
- 1591 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 8 grams
- Protein
- 36 grams
Ingredients
Directions
- Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.
- Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes.
- Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
- Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
