Chicken Posole Rojo
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Chicken Posole Rojo calories by ingredient
Introduction
"Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, shredded cheese. Many Mexican markets have posole meat already chopped up for you. But a rotisserie chicken works great. I prefer hot enchilada sauce with salsa, but the regular kind will do."This can be made with shredded pork, beef or chicken.
"Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, shredded cheese. Many Mexican markets have posole meat already chopped up for you. But a rotisserie chicken works great. I prefer hot enchilada sauce with salsa, but the regular kind will do."
This can be made with shredded pork, beef or chicken.
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
Directions
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