New Mexican Green Chili Chicken Posole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1-2 chicken breasts, cut into 1 inch pieces2 tbsp. olive oil, divided6 garlic cloves- smashed and diced1 red onion, diced1 serrano or jalapeno pepper, diced1 7 oz can roasted green chilis1 15 oz can black beans1 15 oz can hominy1 tsp oregano1 tsp chili powder1/2 tsp cuminsalt, peppergreen cabbage, shreddedradishes, sliced as thin as possibleavocadoqueso fresco or Monterrey Jack cheese1 lime, quartered
Brown chicken in a little bit of olive oil, turning once. Remove from heat.
Heat olive oil in soup pot, add onions, sauté about 3 minutes. Add garlic and Serrano peppers. Add spices, salt and pepper to taste, cook 5 minutes. Add green chilis, hominy, black beans, and chicken, then add 3-4 cups chicken broth. Bring to a boil, simmer about 10 minutes, or until chicken is fully cooked.
Serve with shredded cabbage, radishes, avocado slices, and cheese on top. Also good with green onions and fresh squeezed lime.
Serving Size: Makes about 6 servings
Heat olive oil in soup pot, add onions, sauté about 3 minutes. Add garlic and Serrano peppers. Add spices, salt and pepper to taste, cook 5 minutes. Add green chilis, hominy, black beans, and chicken, then add 3-4 cups chicken broth. Bring to a boil, simmer about 10 minutes, or until chicken is fully cooked.
Serve with shredded cabbage, radishes, avocado slices, and cheese on top. Also good with green onions and fresh squeezed lime.
Serving Size: Makes about 6 servings
Nutritional Info Amount Per Serving
- Calories: 315.6
- Total Fat: 14.2 g
- Cholesterol: 37.6 mg
- Sodium: 939.7 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 9.7 g
- Protein: 19.0 g
Member Reviews