Chicken Posole
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
5 cups water4 chicken breast halves2 15- to 16-ounce cans white hominy, drained2 14 1/2-ounce cans stewed tomatoes2 cups fresh chopped tomatoes4 teaspoons dried or 4 Tbsp fresh oregano2 jalapeņo chili, seeded, mincedDash of hot pepper sauce (Tapatio preferably)1 1/2 cups shredded lettuce3/4 cup sliced radishes or daikon 3/4 cup sliced green onions1 1/2 cups grated Monterey Jack cheese
Directions
Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool chicken slightly. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside.
Add hominy, stewed tomatoes, oregano, jalapeņo and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.


Serving Size: 8
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 196.8
  • Total Fat: 6.8 g
  • Cholesterol: 25.3 mg
  • Sodium: 923.5 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 7.6 g
  • Protein: 10.0 g

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