Chicken Posole Recipe

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Servings: 4

Ingredients

Cost per serving $3.12 view details
  • 5 c. water
  • 4 x chicken breast halves
  • 2 can white hominy - (15 to 16 ounce ea) liquid removed
  • 2 can stewed tomatoes - (14 1/2 ounce ea)
  • 4 tsp dry oregano
  • 1 x jalapeno chili seeded, chopped
  • 1 dsh warm pepper sauce Salt to taste Freshly-grnd black pepper to taste
  • 1 1/2 c. shredded lettuce
  • 3/4 c. sliced radishes
  • 3/4 c. sliced green onions
  • 1 1/2 c. grated Monterey Jack cheese

Directions

  1. Bring 5 c. water to boil in large saucepan. Add in chicken; cover and simmer till cooked through, about 13 min. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cold chicken slightly. Remove chicken from bones; throw away skin and bones. Shred chicken. Set aside.
  2. Add in hominy, stewed tomatoes, oregano, jalapeno and warm pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer till slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional warm pepper sauce, if you like. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
  3. Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.
  4. This recipe yields 4 to 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 918g
Recipe makes 4 servings
Calories 584  
Calories from Fat 248 42%
Total Fat 27.7g 35%
Saturated Fat 12.08g 48%
Trans Fat 0.17g  
Cholesterol 127mg 42%
Sodium 1193mg 50%
Potassium 977mg 28%
Total Carbs 39.97g 11%
Dietary Fiber 7.5g 25%
Sugars 12.31g 8%
Protein 44.55g 71%
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