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

1. In a large sauce pan, heat canola oil.
2. Add chicken and sear on outside.
3. Add garlic, onions and green chilies, and sauté briefly. Add remaining ingredients, except for garnish (radish, cabbage, onion, cilantro and lime wedge).
4. Bring to a boil, reduce heat and simmer 1 hour.
5. Portion 1 1/2 cups chicken posole into a bowl.
6. 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.
7. 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