Chile Chicken Posole - though it sounds kind of crazy and very ethnic - is simple to make.
You also need 1 pound of boneless, skinless chicken breasts. Dice them, season with thyme, salt and pepper.
Dice your white onion, chop your (seeded, in our case) jalapeno, and mince your garlic cloves. Heat the vegetable oil in a large soup pot.
Dump in those savory chunks and cook until soft; then transfer to a food processor.
Add your roughly-chopped cilantro and cans of chopped green chilies.
Process until smooth.
Mean green. It just looks incredibly healthy right now, doesn't it. Return to the soup pot and cook until it's thickened and deep green.
Pour in your chicken broth, hominy and uncooked diced chicken. Cover and simmer until the chicken is done. J hurried me through this step, so if my post tomorrow is "food poisoning bites," you will know why.
We ate ours with tortilla chips. Delish! And the servings are huge.
Chile-Chicken Posole
1 pound boneless, skinless chicken breasts, diced
1 tsp. dried thyme, divided
2 Tbsp. vegetable oil
1 large white onion, diced
1 jalapeno, chopped (seeded if you prefer less heat)
2 cloves garlic, minced
3 7-oz. cans chopped green chilies
1 c. fresh cilantro, roughly chopped
4 c. low-fat, low-sodium chicken broth
2 15-oz. cans white hominy, drained
Tortilla chips, for serving
1. Season the chicken with 1/2 tsp. thyme and salt and pepper.
2. Heat the vegetable oil in a large soup pot over medium heat. Add the onion, jalapeno and garlic and cook until soft. Transfer to a food processor, then add the chiles, cilantro and remaining 1/2 tsp. thyme. Puree until smooth. Return to the pot and cook over medium heat, stirring, until the sauce thickens and turns deep green (about 5 minutes).
3. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is cooked through and tender.
Serves 4
Per serving
Calories 385
Fat 10 g (2 sat)
Carbs 43 g
Fiber 8 g
Protein 36 g
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