Chicken posole
2
Points®
Total time: 1 hr 34 min • Prep: 15 min • Cook: 1 hr 19 min • Serves: 6 • Difficulty: Easy
Known as the “food of all blessings,” this hearty main-dish Mexican stew—made from beef, pork, or poultry and hominy—is typically served on New Year’s Eve. The traditional version can take up to 2 days to make when the hominy is prepared by pounding and soaking the corn kernels. Thanks to canned hominy, we’ve simplified the process, making our chicken version way less labor intensive. The canned variety maintains its starchy, chewy texture well while the peppers and onion become more tender during simmering. Sliced radishes and scallions are delicious toppers but feel free to add some cilantro leaves as well if you’d like.
Ingredients
Uncooked skinless boneless chicken thigh
1¼ pound(s), trimmed of all visible fat and cut into 2 1⁄2-inch pieces
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Olive oil
2 tsp
Red onion
1 medium, chopped
Garlic
2 clove(s)
Canned hominy
30 oz, 2 cans, drained
Canned stewed tomatoes
14½ oz, broken up
Reduced sodium chicken broth
1½ cup(s)
Canned tomato sauce
8 oz
Dried oregano
2 tsp
Paprika
2 tsp
Reduced fat shredded Monterey Jack cheese
3 oz, or 6 tablespoons
Scallions
6 medium, thinly sliced diagonally
Radishes
6 medium, finely chopped
Instructions
1
Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Transfer to a bowl and set aside.
2
Add the remaining 1 teaspoon oil to the same Dutch oven, then add the onion and garlic. Cook over medium heat, until the onion is tender, about 8 minutes.
3
Return the chicken to the Dutch oven. Stir in the hominy, tomatoes with their liquid, broth, tomato sauce, oregano, and paprika; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the stew thickens slightly, about 1 hour.
4
Divide the mixture among 6 bowls; sprinkle each evenly with the cheese, scallions, and radishes. Serve at once. Yields 1 1⁄3 cups stew and 1 tablespoon cheese per serving.
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