Chicken posole

Name: Chicken posole
Prep time: 15 min
Cook time: 79 min
Total time: 94 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.25 pound(s) Uncooked skinless boneless chicken thigh trimmed of all visible fat and cut into 2 1⁄2-inch pieces; 0.5 tsp Table salt; 0.5 tsp Black pepper freshly ground; 2 tsp Olive oil; 1 medium Red onion chopped; 2 clove(s) Garlic; 30 oz Canned hominy 2 cans, drained; 14.5 oz Canned stewed tomatoes broken up; 1.5 cup(s) Reduced sodium chicken broth; 8 oz Canned tomato sauce; 2 tsp Dried oregano; 2 tsp Paprika; 3 oz Reduced fat shredded Monterey Jack cheese or 6 tablespoons; 6 medium Scallions thinly sliced diagonally; 6 medium Radishes finely chopped

Points®

Total Time

1 hr 34 min

Prep

15 min

Cook

1 hr 19 min

Serves

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

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.
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.
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.
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.

Notes

Hominy is made from lime-treated whole corn kernels. Yellow or white hominy is available dried (which needs to be reconstituted before using) or in cans.

Chicken posole

Ingredients

Instructions

Notes

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