Chile-Chicken Posole

Chile-Chicken Posole might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 435 calories, 33g of protein, and 13g of fat. For $3.15 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. If you have jalapeno pepper, fresh cilantro, low sodium chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. 67 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 71%, this dish is solid. Similar recipes include Territorial Chile Posole Stew, Black Bean and Chile Posole, and Green Chile Pork Posole.

Servings: 4

Preparation duration: 16 minutes

Cooking duration: 14 minutes

 

Ingredients:

1 teaspoon dried thyme

1 cup fresh cilantro

2 cloves garlic, minced

3 6-ounce cans whole green chiles, drained

2 15-ounce cans hominy, drained

1 jalapeno pepper, chopped (remove seeds for less heat)

Kosher salt and freshly ground pepper

4 cups low-fat, low-sodium chicken broth

1 pound skinless, boneless chicken breasts, diced

2 tablespoons vegetable oil

1 large white onion, diced

Equipment:

sauce pan

blender

Cooking instruction summary:

Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired. Photograph by Antonis Achilleos

 

Step by step:


1. Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.

2. Heat the vegetable oil in a large saucepan over medium heat.

3. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes.

4. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.

5. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes.

6. Garnish with avocado, radishes and/or corn chips, if desired.

7. Photograph by Antonis Achilleos


Nutrition Information:

Quickview
434k Calories
32g Protein
13g Total Fat
46g Carbs
15% Health Score
Limit These
Calories
434k
22%

Fat
13g
20%

  Saturated Fat
7g
44%

Carbohydrates
46g
15%

  Sugar
10g
11%

Cholesterol
72mg
24%

Sodium
1558mg
68%

Get Enough Of These
Protein
32g
65%

Vitamin B3
15mg
76%

Selenium
43µg
62%

Vitamin B6
0.97mg
48%

Fiber
10g
42%

Phosphorus
399mg
40%

Vitamin C
25mg
31%

Zinc
3mg
22%

Potassium
734mg
21%

Vitamin B5
2mg
20%

Vitamin K
19µg
19%

Magnesium
72mg
18%

Iron
2mg
15%

Manganese
0.28mg
14%

Vitamin B2
0.22mg
13%

Copper
0.25mg
12%

Vitamin B12
0.46µg
8%

Vitamin A
354IU
7%

Vitamin B1
0.1mg
7%

Vitamin E
0.84mg
6%

Calcium
55mg
6%

Folate
17µg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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