Chicken Posole Rojo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
0.50 tsp Pepper, red or cayenne 1 tbsp Olive Oil 24 ounces Chicken Breast (cooked), no skin, roasted 1 medium (2-1/2" dia) Onions, raw chopped 4 cup Soup, chicken broth, canned, less/reduced sodium 0.25 cup cilantro (fresh) 1 4 ounce can Old El Paso Chopped Green Chile 2 tsp Dried Oregano 4 cloves Garlic 2 15 ounce cans cup Hominy 2 cans cup La Victoria Enchilada Sauce
1. Heat the canola oil in a pan over medum heat. Add onions and saute until soft, add garlic.
2. Place the shredded chicken in a 4 quart pot (or slow cooker). Pour the enchilada sauce over the meat. Top with the hominy, , onions, garlic, chilies, cayenne pepper, and oregano. Pour chicken broth over the meat.
3. Cover, and cook on low for 30 minutes. Stir in the cilantro. Cook on Low for 10 minutes more. You can cook this in your slow cooker on low for 4 to 6 hours if you like.
Serving Size: 14 one cup serving
2. Place the shredded chicken in a 4 quart pot (or slow cooker). Pour the enchilada sauce over the meat. Top with the hominy, , onions, garlic, chilies, cayenne pepper, and oregano. Pour chicken broth over the meat.
3. Cover, and cook on low for 30 minutes. Stir in the cilantro. Cook on Low for 10 minutes more. You can cook this in your slow cooker on low for 4 to 6 hours if you like.
Serving Size: 14 one cup serving
Nutritional Info Amount Per Serving
- Calories: 138.3
- Total Fat: 3.4 g
- Cholesterol: 30.1 mg
- Sodium: 607.6 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.7 g
- Protein: 13.1 g
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