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Chicken Posole

Jose Picayo
Serves 4 Hands-On Time: 10m Total Time: 30m

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. Add the onion and 1⁄4 teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
  2. Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes. Serve with the lime.
By Kate Merker,  October 2009
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Quick Tip

Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time.

Nutritional Information

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

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