Chile-Chicken Posole

Total Time:
30 min
Prep:
16 min
Cook:
14 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound skinless, boneless chicken breasts, diced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground pepper
  • 2 tablespoons vegetable oil
  • 1 large white onion, diced
  • 1 jalapeno pepper, chopped (remove seeds for less heat)
  • 2 cloves garlic, minced
  • 3 6 -ounce cans whole green chiles, drained
  • 1 cup fresh cilantro
  • 4 cups low-fat, low-sodium chicken broth
  • 2 15 -ounce cans hominy, drained
  • Sliced avocado and radishes and/or baked corn chips, for garnish (optional)
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.

Per serving: Calories 385; Fat 10 g (Saturated 2 g); Cholesterol 91 mg; Sodium 1,591 mg; Carbohydrate 43 g; Fiber 8 g; Protein 36 g

Photograph by Antonis Achilleos


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