Photo: Chile-Chicken Posole Recipe
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 28 reviews
By kristenrachelle
on May 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I created a food network account simply to rate this recipe. I have been making it regularly for some time now. It's one of those recipes that packs so much flavor, makes great leftovers, is easy and inexpensive to make and duplicate for a larger group and IT TASTES AMAZING. It hits every sense: Tastes great, looks amazing, fills the kitchen with a beautiful rich, spiced fragrance, and is HEALTHY. Simple, and quick, only requires one pot and a blast in the Vitamix (or whatever blender you've got. When I want flavor without fuss, I pull this recipe outta my back pocket. ;
PS. If you're a spice junkie like me, adding an extra jalapeño or serrano pepper never hurts.
By shaunjturner
Raleigh, NC
on February 14, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love this recipe and so does my whole family.
By ryantsparks1_98...
Heredia, Costa Rica
on January 24, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Simple,easy and tasty. If you dont have green chili's use diced tomatoes and a tsp. of achiote paste to bring out a rich red color.
Read all 28 reviews