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  • Chicken Posole

    1 vote
    Chicken Posole
    Servings: 9 cups
    by Andra Kiser
    41 recipes
    		 >
    One of my new favs for a slightly spicy, hot lunch. Servings: 9 Serving Size: 1 cup Weightwatcher PointsPlus: 5

    Ingredients

    • 2-3 lbs. boneless, skinless chicken thighs
    • 1 Swanson (48-ounce) container fat-free, chicken broth
    • 4 tsp. olive oil, divided
    • 1/2 large onion, chopped
    • 2 cloves minced garlic
    • 3 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 2 15.5oz cans Bush’s white hominy, drained and rinsed
    • 1 (10 oz) can diced tomatoes and green chiles (like Hatch or Rotel), drained
    • Salt and pepper to taste
    • Garnish: diced onion, fresh cilantro, sliced radishes, chopped cabbage, and lime wedges

    Directions

    1. Cut chicken thighs into 1 inch pieces, trimming fat, and place in saucepan with 2 tsp olive oil; cook through (but do not brown). Add broth and bring mixture to a boil, reduce heat and simmer for 30 minutes. Skim any fat from the surface.
    2. In a large Dutch oven or soup pot coated with vegetable cooking spray, saute onions over medium heat 3 to 4 minutes or until translucent. Add garlic, chili powder, cumin, and oregano and cook 30 seconds or until fragrant. Stir in broth and chicken meat and bring to a simmer. Add hominy and green chiles and cook 5 minutes.
    3. Garnish individual servings with onion, cilantro, radishes, chopped cabbage and lime wedges.
    4. Optional: shredded cheese (I prefer cheddar or pepper jack) and a bit of sour cream (I used fat-free).

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