Chile-Chicken Posole
Chile-Chicken Posole might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 435 calories, 33g of protein, and 13g of fat. For $3.15 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. If you have jalapeno pepper, fresh cilantro, low sodium chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. 67 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 71%, this dish is solid. Similar recipes include Territorial Chile Posole Stew, Black Bean and Chile Posole, and Green Chile Pork Posole.
Servings: 4
Preparation duration: 16 minutes
Cooking duration: 14 minutes
Ingredients:
1 teaspoon dried thyme
1 cup fresh cilantro
2 cloves garlic, minced
3 6-ounce cans whole green chiles, drained
2 15-ounce cans hominy, drained
1 jalapeno pepper, chopped (remove seeds for less heat)
Kosher salt and freshly ground pepper
4 cups low-fat, low-sodium chicken broth
1 pound skinless, boneless chicken breasts, diced
2 tablespoons vegetable oil
1 large white onion, diced
Equipment:
sauce pan
blender
Cooking instruction summary:
Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired. Photograph by Antonis Achilleos
Step by step:
1. Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.
2. Heat the vegetable oil in a large saucepan over medium heat.
3. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes.
4. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
5. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes.
6. Garnish with avocado, radishes and/or corn chips, if desired.
7. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
