This is a quick and interesting recipe to prepare posole for unexpected guests or to take to a potluck party. My husband loves it. I have played around with this recipe A LOT. You can use 1 (10 ounce) package of frozen corn instead of hominy, or delete the chilies or olives. I prepare mine depending on whether children are going to eat it or not.
Original recipe makes 6 servings
Ingredients
1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can white hominy
1 (7 ounce) can chopped green chile peppers, drained
1 (2 ounce) can sliced black olives, drained
3/4 pound skinless, boneless chicken breast meat – cut into cubes
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PREP
5 mins
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COOK
15 mins
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READY IN
20 mins
Directions
- In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender.
- Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.
Nutrition
Calories: 174 kcal
Carbohydrates: 16.1 g
Cholesterol: 36 mg
Fat: 5 g
Fiber: 3.1 g
Protein: 15.6 g
Sodium: 1230 mg