Quick Posole
- Reviews 1
Ready In: 45 mins
Serves: 4
Ingredients
- 2 (7 ounce) cans whole green chilies, rough chopped, remove seeds if you want less heat
- 6 -8 garlic cloves
- 1 onion, large
- 2 (14 1/2ounce) cans white hominy
- 1 1⁄2 lbs boneless skinless chicken thighs
- 1⁄2 teaspoon kosher salt
- 2 teaspoons dried Mexican oregano (regular works fine)
- 2 tablespoons olive oil
- 3 cups chicken broth, heated in the microwave
- 3 tablespoons ground red new mexico peppers
garnishes
- sliced avocado, sour cream, chopped cilantro, lime wedges, chopped tomato
Directions
- Mince garlic finely.
- Dice onion (you can do both of those in a food processor quite easily).
- Drain hominy, set aside.
- 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.
- Reduce heat to medium, add onions, oregano, and garlic to pan; saute until softened, about 4 minutes.
- Add ground chiles to pan, saute a minute or so, then add the chicken broth, hominy, then simmer for about ten minutes.
- Stir in the green chiles, heat through and serve.
- 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.
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