Recipe courtesy of Alana Yazzie
Recipe courtesy of Alana Yazzie
Watch how to make this recipe.
Quick Green Chile Chicken Posole
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 361
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 30 g
- Cholesterol
- 111 mg
- Sodium
- 1330 mg
Growing up in New Mexico, green chile is a must, especially during the fall. One of my favorite ways to enjoy green chile is in soups like this quick green chile chicken posole. Traditionally posole is slow cooked for 6 to 8 hours. This recipe, however, is meant for those busy evenings when you don’t have a lot of time but still want something hearty and comforting. It takes less than an hour to make and includes pantry staples you might already have on hand. You can always change the spiciness level by choosing either mild or hot green chiles.
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 361
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 30 g
- Cholesterol
- 111 mg
- Sodium
- 1330 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Combine the olive oil, chicken, garlic powder and 1/4 teaspoon salt in a large pot over medium heat. Cook, stirring occasionally, until the chicken browns, about 5 minutes. Stir in the flour and cook for another 2 minutes. Add the onions and cook until translucent, about 5 minutes.
- Add the hominy, enchilada sauce, chiles with juices and the broth and bring to a boil. Lower the heat and simmer for 20 minutes. Ladle the soup into bowls and enjoy.
