ingredients, but I had everything on hand and decided to give it a try. Actually, I didn't have any canned green chiles so used 7 New Mexico Big Jim's from the freezer. I probably could have left out the jalapeno for me, but dh was very happy with the heat. It is really good. I served it with guac, red radishes, a sprinkling of cilantro and toasted flour tortillas.
I take issue with 30 minutes of prep time, but it was easy to make, even though it took me longer.
Chile-Chicken Posole from Food Network Magazine
Serves 4
1 pound skinless, boneless chicken breasts, diced
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 large white onion, diced
1 jalapeno pepper, chopped (remove seeds for less heat)
2 cloves garlic, minced
3 6-ounce cans whole green chiles, drained
1 cup fresh cilantro
4 cups low-fat, low-sodium chicken broth
2 15-ounce cans hominy, drained
Sliced avocado and radishes and/or baked corn chips, for garnish (optional)
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.
Per serving: Calories 385; Fat 10 g (Saturated 2 g); Cholesterol 91 mg; Sodium 1,591 mg; Carbohydrate 43 g; Fiber 8 g; Protein 36 g
http://www.foodnetwork.com/recipes/food-network-kitchens/chile-chicken-posole-recipe/index.html
I take issue with 30 minutes of prep time, but it was easy to make, even though it took me longer.
Chile-Chicken Posole from Food Network Magazine
Serves 4
1 pound skinless, boneless chicken breasts, diced
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 large white onion, diced
1 jalapeno pepper, chopped (remove seeds for less heat)
2 cloves garlic, minced
3 6-ounce cans whole green chiles, drained
1 cup fresh cilantro
4 cups low-fat, low-sodium chicken broth
2 15-ounce cans hominy, drained
Sliced avocado and radishes and/or baked corn chips, for garnish (optional)
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.
Per serving: Calories 385; Fat 10 g (Saturated 2 g); Cholesterol 91 mg; Sodium 1,591 mg; Carbohydrate 43 g; Fiber 8 g; Protein 36 g
http://www.foodnetwork.com/recipes/food-network-kitchens/chile-chicken-posole-recipe/index.html