Chile-Chicken Posole (Food Network Kitchens) |
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Prep Time: 16 Minutes Cook Time: 14 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound skinless, boneless chicken breasts, diced |
1 teaspoon dried thyme |
kosher salt and freshly ground pepper |
2 tablespoons vegetable oil |
1 large white onion, diced |
1 jalapeno pepper, chopped (remove seeds for less heat) |
2 cloves garlic, minced |
3 6 -ounce cans whole green chiles, drained |
1 cup fresh cilantro |
4 cups low-fat, low-sodium chicken broth |
2 15 -ounce cans hominy, drained |
sliced avocado and radishes and/or baked corn chips, for garnish (optional) |
Directions:
1. Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.
2. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
3. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
4. Per serving: Calories 385; Fat 10 g (Saturated 2 g); Cholesterol 91 mg; Sodium 1,591 mg; Carbohydrate 43 g; Fiber 8 g; Protein 36 g
5. Photograph by Antonis Achilleos
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