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Ingredientes
- 5 c. water
- 4 x chicken breast halves
- 2 can white hominy - (15 to 16 ounce ea) liquid removed
- 2 can stewed tomatoes - (14 1/2 ounce ea)
- 4 tsp dry oregano
- 1 x jalapeno chili seeded, chopped
- 1 dsh warm pepper sauce Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 c. shredded lettuce
- 3/4 c. sliced radishes
- 3/4 c. sliced green onions
- 1 1/2 c. grated Monterey Jack cheese
Direcciones
- Bring 5 c. water to boil in large saucepan. Add in chicken; cover and simmer till cooked through, about 13 min. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cold chicken slightly. Remove chicken from bones; throw away skin and bones. Shred chicken. Set aside.
- Add in hominy, stewed tomatoes, oregano, jalapeno and warm pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer till slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional warm pepper sauce, if you like. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
- Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 918g | |
| Recipe makes 4 servings | |
| Calories 584 | |
| Calories from Fat 248 | 42% |
| Total Fat 27.7g | 35% |
| Saturated Fat 12.08g | 48% |
| Trans Fat 0.17g | |
| Cholesterol 127mg | 42% |
| Sodium 1193mg | 50% |
| Potassium 977mg | 28% |
| Total Carbs 39.97g | 11% |
| Dietary Fiber 7.5g | 25% |
| Sugars 12.31g | 8% |
| Protein 44.55g | 71% |
