Iowa Posole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
6 tbsp canola oil6 cups chopped yellow onion2 chopped poblano peppers2 large sweet red peppers chopped4 cups chopped kale2 large jalapeno peppers16 garlic cloves9 oz of chopped mushrooms4 lbs of roasted chicken, deskinned6 cups of canned hominy (2, 29 oz cans)1 can diced tomato (29 oz)2 chipotle chili in adabo sauce2 tbsp ground cumin1/2 tsp cinnamon ground1tsp ground corriander1 tsp dried oregano1/2 tsp black pepper (or to taste)1 tbsp granulated white sugarorange zest of 1 orange (2 tbsp)10 cups of home made chicken stock from roasted chicken1 cup chopped cilantro12 chopped scallions2/3 cup of freshly squeezed lime juicemakes 32 cups
Roast chicken, deskin (discard), save cooked meat for later. Make chicken stock of 10 cups.
Add vegetables and cook on medium heat 10 mins with oil in a stock pot. Add spice mix and chipotle and cook on high heat for 1 min. Add hominy, tomato and chicken broth. Bring to a boil and simmer 30 min. Add diced cooked chicken and simmer 15 mins. Stir in cilatro, lime and scallion. Can garnish with radish and avocado. Serve with flour tortilla.
Serving Size: makes 32 cups
Number of Servings: 32
Recipe submitted by SparkPeople user CARTHORIS.
Add vegetables and cook on medium heat 10 mins with oil in a stock pot. Add spice mix and chipotle and cook on high heat for 1 min. Add hominy, tomato and chicken broth. Bring to a boil and simmer 30 min. Add diced cooked chicken and simmer 15 mins. Stir in cilatro, lime and scallion. Can garnish with radish and avocado. Serve with flour tortilla.
Serving Size: makes 32 cups
Number of Servings: 32
Recipe submitted by SparkPeople user CARTHORIS.
Nutritional Info Amount Per Serving
- Calories: 189.1
- Total Fat: 6.3 g
- Cholesterol: 44.7 mg
- Sodium: 355.8 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.2 g
- Protein: 19.1 g
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