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Chicken Posole

Chicken Posole

This stew-like dish dates back to pre-Colombian Latin America. However, you’ll still love it now! Chili, cumin and coriander give this posole dish a real kick. Say "Hola!" to this heart-healthy Chicken Posole.

Ingredients

  • 2 teaspoons canola oil
  • 1 1/2 pounds skinless chicken breast, boned and defatted, cut into cubes
  • 1 tablespoon garlic, minced
  • 1 small onion, peeled and diced
  • 1/4 cup diced green chili
  • 4 cups canned hominy, drained
  • 1 tablespoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 teaspoon salt
  • 2 quarts chicken stock
  • 1 quart vegetable stock

Suggested Garnish

  • 3/4 cup thinly sliced radish
  • 1 1/2 cups shredded cabbage
  • 1 1/2 cups thinly sliced onion
  • 2 tablespoons chopped cilantro
  • 1 lime, cut into 6 wedges
  • 6 tablespoons tomato, diced
  • 6 tablespoons Anaheim chilies, diced

Preparation

  • In a large sauce pan, heat canola oil.
  • Add chicken and sear on outside.
  • Add garlic, onions and green chilies, and sauté briefly. Add remaining ingredients, except for garnish (radish, cabbage, onion, cilantro and lime wedge).
  • Bring to a boil, reduce heat and simmer 1 hour.
  • Portion 1 1/2 cups chicken posole into a bowl.
  • Garnish with 2 tablespoons sliced radish, 1/4 cup cabbage, 1/4 cup onion, 1 tablespoon diced tomato, 1 tablespoon diced Anaheim chile, 1 teaspoon cilantro and 1 lime wedge.
  • Repeat for remaining servings.

Recipe yields 6 servings

Nutritional Analysis (per serving)

  • 365 calories
  • 43 g protein
  • 29 g carbohydrates
  • 9 g fat
  • 108 mg cholesterol
  • 763 mg sodium
  • 8 g fiber

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