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Receta Chicken Posole
by Andra Kiser

Chicken Posole

One of my new favs for a slightly spicy, hot lunch.

Servings: 9
Serving Size: 1 cup
Weightwatcher PointsPlus: 5


Calificación: 5/5
Avg. 5/5 1 voto
  Southwestern
  Raciónes: 9 cups

Ingredientes

  • 2-3 lbs. boneless, skinless chicken thighs
  • 1 Swanson (48-ounce) container fat-free, chicken broth
  • 4 tsp. olive oil, divided
  • 1/2 large onion, chopped
  • 2 cloves minced garlic
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 15.5oz cans Bush’s white hominy, drained and rinsed
  • 1 (10 oz) can diced tomatoes and green chiles (like Hatch or Rotel), drained
  • Salt and pepper to taste
  • Garnish: diced onion, fresh cilantro, sliced radishes, chopped cabbage, and lime wedges

Direcciones

  1. Cut chicken thighs into 1 inch pieces, trimming fat, and place in saucepan with 2 tsp olive oil; cook through (but do not brown). Add broth and bring mixture to a boil, reduce heat and simmer for 30 minutes. Skim any fat from the surface.
  2. In a large Dutch oven or soup pot coated with vegetable cooking spray, saute onions over medium heat 3 to 4 minutes or until translucent. Add garlic, chili powder, cumin, and oregano and cook 30 seconds or until fragrant. Stir in broth and chicken meat and bring to a simmer. Add hominy and green chiles and cook 5 minutes.
  3. Garnish individual servings with onion, cilantro, radishes, chopped cabbage and lime wedges.
  4. Optional: shredded cheese (I prefer cheddar or pepper jack) and a bit of sour cream (I used fat-free).