Prep 5 mins
Cook 15 mins
From the "Daily Dish". Great for a cold, winter day and easy for a week night supper.
- 14.79 ml olive oil
- 1 large onion, thinly sliced
- 2 clove garlic, minced
- 9.85 ml dried oregano
- 2.46 ml ground cumin
- 2 (822.13 g) can chicken broth
- 425.24 g can white hominy
- 198.44 g canchopped green chili peppers, drained
- 56.69 g cansliced black olives
- 340.19 g boneless skinless chicken, cut into bite-size chunks
- 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.
- Can garnish with shredded lettuce, and radish or sour cream and grated sharp cheddar cheese.
I have made this before and got it from another website. It is a good starting base but I always have to add my my little recipe modifications to this. It is not authentic mexican posole, but its a good starting base.
This was yummy! I added 2 tsp. chipotle chili powder, a can of pinto beans and used a small pork tenderloin instead of the chicken. Quick and easy!