Ingredients
The following ingredients have 4 Servings
- 1 4.25 ounce can whole green chilies
- 1 quart low-sodium chicken stock (divided)
- 1 tablespoon olive oil
- 1 small yellow onion (minced)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 15 ounce can white hominy, drained and rinsed
- 2 cups shredded chicken breast (This is the about the amount of breast meat on a store-bought rotisserie chicken..hint, hint.)
- Kosher salt to taste
- 1 lime (cut into wedges)
- 1 cup chopped Romaine
- ¼ cup cilantro (chopped)
- 2-3 radishes (thinly sliced)
- ½ red onion (minced)
- 1 avocado (diced)
Instruction
- Place the green chilies and ½ a cup of chicken stock in a blender or food processor and puree until smooth. Briefly set aside until ready to use.
- Heat the olive oil in a medium Dutch oven or pot. When hot, add the minced onions and garlic and sauté for 3 minutes until the onions become translucent and the garlic is fragrant. (Be careful not to burn this mixture, people!) Add the oregano, cumin and chili powder and cook for 1 more minute.
- Add the chili puree, shredded chicken, hominy and remaining 3½ cups of chicken stock to the Dutch oven/pot and bring the mixture to a boil. Lower the heat to a simmer and cook for 10 minutes. Taste your posole and season with salt.
- Ladle the posole into bowls and garnish with fresh lime juice and toppings of your choice.
