Chicken Posole

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Chicken Posole calories by ingredient


Introduction

This is a household staple of mine. My husband and I are foodies and struggle with our weight, but this recipe yields a delicious and hearty "soup" without adding to our waistlines. This is a household staple of mine. My husband and I are foodies and struggle with our weight, but this recipe yields a delicious and hearty "soup" without adding to our waistlines.
Number of Servings: 8

Ingredients

    5 cups water
    4 chicken breast halves

    2 15- to 16-ounce cans white hominy, drained
    2 14 1/2-ounce cans stewed tomatoes
    2 cups fresh chopped tomatoes
    4 teaspoons dried or 4 Tbsp fresh oregano
    2 jalapeņo chili, seeded, minced
    Dash of hot pepper sauce (Tapatio preferably)
    1 1/2 cups shredded lettuce
    3/4 cup sliced radishes or daikon
    3/4 cup sliced green onions
    1 1/2 cups grated Monterey Jack cheese

Tips

To shred chicken quickly after cooking use a flat-bottomed metal measuring cup to press the chicken down before shredding. This will press the muscle fibers apart making it easier to hand shred the chicken.


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