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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Chile-Chicken Posole

  • Level: Easy
  • 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
  • Total: 30 min
  • Prep: 16 min
  • Cook: 14 min
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.
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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

  1. Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. 
  2. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. 
  3. 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. 
  4. 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. 

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Categories:

Easy Chicken Chicken Recipes Poultry Easy Main Dish Main Dish Easy Lunch Recipes Lunch Healthy Mexican Recipes Healthy Healthy Dinner

More from:

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57 Reviews
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R H.

This is a favorite with chicken bone broth made at the end of the week from whatever is left of the bird (Instapot broth in one hour with whatever vegetable scraps from the week). I follow the instructions starting at #2 and then just add broth and chicken leftovers. I had to substitute sweet corn for hominy recently and it was a nice substitute... nice sweet-and-pop to add to the flavors. Also a must for me is a squirt of lime juice and lime corn chips crushed on top.

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