Recipes
Chicken Posole
8 servings
30 minutes total
Shopping list
Ingredients
- 1 Deli oven-roasted chicken
- 1 large poblano pepper
- ½ bunch fresh cilantro
- 4 cloves garlic
- ½ cup queso fresco (or Monterey Jack) cheese
- 1 lime, for wedges
- 2 tablespoons canola oil
- 8 oz diced fresh yellow onions (about 1 ½ cups)
- 1 tablespoon ground cumin
- 2 (15.5 oz) cans white hominy (or white corn)
- 2 (4 oz) cans diced green chilies
- 32 oz unsalted chicken stock (or broth)
- 1 teaspoon kosher salt
- 1 ripe Hass avocado
Steps
- Shred chicken (about 3 cups). Chop poblano, discarding seeds and membranes (1 cup), cilantro (½ cup), and garlic coarsely. Crumble cheese; cut lime into wedges.
- Preheat large stockpot on medium-high 2–3 minutes. Place oil in stockpot, then add onions and poblanos; cook 4–5 minutes, stirring occasionally, until tender. Add garlic and cumin; cook and stir 1 minute. Drain and rinse hominy; drain green chilies.
- Add to pot: chicken, stock, hominy, chilies, and salt; bring to a boil. Reduce heat to low; simmer 7–8 minutes, stirring occasionally, until flavors have blended and chicken is 165°F. Halve avocado, scoop out flesh, and cut into small cubes. Divide posole among serving bowls. Top each with cilantro, cheese, and avocado; serve with lime wedges on the side.
Amount per ⅛ recipe serving: Calories 320, Total Fat 19g, Sat Fat 4g, Trans Fat 0g, Chol 50mg, Sodium 960mg, Total Carb 24g, Fiber 4g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 16g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 8%