Total Time
45mins
Prep 10 mins
Cook 35 mins

Adapted from Sunset Magazine, this only takes about an hour to make and is a very warming weeknight dinner. Not meant to be the real deal, but pretty tasty on its own merit. If you can't find the ground red chiles, you can sub chile powder, or ground red pepper to taste, though it won't be quite the same. Make some corn tortilla quesadillas to go with!

Ingredients Nutrition

Directions

  1. Mince garlic finely.
  2. Dice onion (you can do both of those in a food processor quite easily).
  3. Drain hominy, set aside.
  4. Cut chicken into 1 inch or so chunks, toss with salt and 1 tsp of the oregano, then in a large pan, saute over high heat in the olive oil for about three minutes.
  5. Reduce heat to medium, add onions, oregano, and garlic to pan; saute until softened, about 4 minutes.
  6. Add ground chiles to pan, saute a minute or so, then add the chicken broth, hominy, then simmer for about ten minutes.
  7. Stir in the green chiles, heat through and serve.
  8. I prefer to stir in the tomatoes when I put in the hominy, or add a can of chopped fire roasted diced tomatoes to the stew.
Most Helpful

I have a recipe for Posole, and can't find it. I decided to try this recipe. I am so glad I did! This is a great Posole! I altered it some because I was trying to duplicate my old recipe. The changes I made were not in any way changes because there was something wrong with the recipe. It's great on it's own.I used yellow hominy because it's what I had on hand.I added an 8 oz. can of tomato sauce, and about 2 Tbsp. of tomato paste, which to me, adds a lovely sheen to the broth. Thanks so much Dee for posting and sharing. Now I have my old Posole back! Great recipe!

FLUFFSTER October 23, 2010