Chile-Chicken Posole

From Food Network magazine, Jan 2010. This was a really tasty, spicy soup. I had trouble finding the green chiles, even at the Mexican market, and next time I'll just roast and chop a poblano pepper.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, diced
• 1  teaspoon dried thyme
•  salt (I did not use)
•  pepper
• 2  tablespoons  vegetable oil
• 1  jalapeno pepper, chopped (seed if less heat is desired)
• 2  garlic cloves, minced
• 3 (6 ounce) cans whole green chilies, drained (18 oz total)
• 1  cup fresh cilantro leaves
• 4  cups low sodium chicken broth
• 2 (15 ounce) cans hominy, drained and rinsed (30 oz total)

• Garnishes

•  avocado, slices
•  sliced radish
•  tortilla chips

Directions

1. Season chicken with salt, pepper and 1/2 tsp thyme - I used no salt.
2. Heat vegetable oil in large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to blender.
3. Add the chiles, cilantro and remaining 1/2 tsp thyme to the blender and puree until smooth. (I added a little of the broth to help it blend better).
4. Return sauce to the saucepan and cook over medium heat, stirring, until it thickens and turns deep green, about 5 minutes.
5. Add the chicken, broth and hominy to the saucepan, cover and simmer until the chicken is cooked through, about 10 minutes.
6. Garnish and serve. (The radishes did nothing for me, I would not use again. I did sprinkle with a little more chopped cilantro).