Chicken Posole

Chicken Posole
Jose Picayo
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preparation
10
minutes
cooking
30
minutes
Serves 4

Ingredients

1
tablespoon
olive oil
1
onion, thinly sliced
kosher salt and black pepper
1
32-ounce container low-sodium chicken broth
1
28-ounce can diced tomatoes, drained
1
dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
2
cups
shredded rotisserie chicken meat
1
15-ounce can hominy, rinsed
1
lime, cut into wedges

Directions

  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
  3. Add the broth, tomatoes, and chili and bring to a boil.
  4. Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes.
  5. Serve the posole with the lime wedges.
Kate Merker
September 2009

Nutritional Information

  • Per Serving
  • Calories 271
  • Fat 10 g
  • Sat Fat 2 g
  • Cholesterol 66 mg
  • Sodium 788 mg
  • Protein 26 g
  • Carbohydrate 21 g
  • Fiber 4 g
What does this mean? See Nutrition 101.

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