New Mexican Posole
If you want to add more gluten free and dairy free recipes to your recipe box, New Mexican Posole might be a recipe you should try. For $2.6 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This beverage has 412 calories, 27g of protein, and 9g of fat per serving. This recipe serves 2. It is a rather cheap recipe for fans of Mexican food. Head to the store and pick up hominy, oregano, green cabbage, and a few other things to make it today. 94 people were impressed by this recipe. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Eating Well. Overall, this recipe earns a great spoonacular score of 82%. Mexican Seafood Posole, Posole Mexican Lasagna, and Mexican Posole Verde Soup are very similar to this recipe.
Servings: 2
Preparation duration: 25 minutes
Cooking duration: 5 minutes
Ingredients:
2 teaspoons canola oil
1 14-ounce can reduced-sodium chicken broth
1/2-1 teaspoon chili powder, to taste
1 small clove garlic, finely chopped
1/2 cup finely shredded green cabbage
1 15-ounce can hominy, (see Note), rinsed
2 lime wedges
1 teaspoon dried oregano
1 cup canned black beans, or pinto beans, rinsed
1/2 cup chopped red onion, divided
Pinch of salt
6 ounces boneless, skinless chicken breast, trimmed of fat and cut into 3/4-inch pieces
Equipment:
frying pan
bowl
sauce pan
Cooking instruction summary:
Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 seconds. Transfer to a plate to cool. Combine 1/2 teaspoon toasted oregano and 2 tablespoons onion in a small bowl.Heat oil in a medium saucepan over medium heat. Add the remaining 6 tablespoons onion and salt; cover and cook over medium heat until the onions are translucent, about 2 minutes. Add garlic and cook for 1 minute. Add the remaining 1/2 teaspoon toasted oregano and chili powder and cook for 1 minute. Add broth and hominy, bring to a simmer and cook for 5 minutes. Add beans and chicken; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes. Top with cabbage and the reserved onion-oregano mixture. Serve with lime wedges.
Step by step:
1. Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 seconds.
2. Transfer to a plate to cool.
3. Combine 1/2 teaspoon toasted oregano and 2 tablespoons onion in a small bowl.
4. Heat oil in a medium saucepan over medium heat.
5. Add the remaining 6 tablespoons onion and salt; cover and cook over medium heat until the onions are translucent, about 2 minutes.
6. Add garlic and cook for 1 minute.
7. Add the remaining 1/2 teaspoon toasted oregano and chili powder and cook for 1 minute.
8. Add broth and hominy, bring to a simmer and cook for 5 minutes.
9. Add beans and chicken; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes. Top with cabbage and the reserved onion-oregano mixture.
10. Serve with lime wedges.
Nutrition Information:
covered percent of daily need
