a while back. Made it last night for the fourth time. Enjoyed it for breakfast today as well. (Does anyone else eat soup for breakfast??? LOL)
I've been doubling the hominy (used Teasdale Mexican hominy this time and liked it alot). Only had 2 cans of diced chiles on hand but it turned out to be just fine with that quantity. Enjoyed toppings of chopped avocado, radish slices, and crushed corn tortilla chips. Thanks for sharing a keeper recipe.
Chile-Chicken Posole
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 (Pat’s note: used 2 4-oz cans diced chiles)
1 cup fresh cilantro
4 cups low-fat, low-sodium chicken broth
2 15-ounce cans hominy, drained (Pat’s note: used 2 29-oz cans Mexican hominy)
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
Source: Curious1, from http://www.foodnetwork.com/recipes/food-network-kitchens/chile-chicken-posole-recipe/index.html
Curious1: I was a little skeptical because my other recipes have more 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.
Pat’s notes: Delicious!!!! A definite keeper. (Great for breakfast too!)
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=145266
I've been doubling the hominy (used Teasdale Mexican hominy this time and liked it alot). Only had 2 cans of diced chiles on hand but it turned out to be just fine with that quantity. Enjoyed toppings of chopped avocado, radish slices, and crushed corn tortilla chips. Thanks for sharing a keeper recipe.
Chile-Chicken Posole
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 (Pat’s note: used 2 4-oz cans diced chiles)
1 cup fresh cilantro
4 cups low-fat, low-sodium chicken broth
2 15-ounce cans hominy, drained (Pat’s note: used 2 29-oz cans Mexican hominy)
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
Source: Curious1, from http://www.foodnetwork.com/recipes/food-network-kitchens/chile-chicken-posole-recipe/index.html
Curious1: I was a little skeptical because my other recipes have more 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.
Pat’s notes: Delicious!!!! A definite keeper. (Great for breakfast too!)
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=145266