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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