Quick Posole
"Adapted from Sunset Magazine, this only takes about an hour to make and is a very warming weeknight dinner. Not meant to be the real deal, but pretty tasty on its own merit. If you can't find the ground red chiles, you can sub chile powder, or ground red pepper to taste, though it won't be quite the same. Make some corn tortilla quesadillas to go with!"
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 (7 ounce) cans whole green chilies, rough chopped, remove seeds if you want less heat
- 6 -8 garlic cloves
- 1 onion, large
- 2 (14 1/2 ounce) cans white hominy
- 1 1⁄2 lbs boneless skinless chicken thighs
- 1⁄2 teaspoon kosher salt
- 2 teaspoons dried Mexican oregano (regular works fine)
- 2 tablespoons olive oil
- 3 cups chicken broth, heated in the microwave
- 3 tablespoons ground red new mexico peppers
-
garnishes
- sliced avocado, sour cream, chopped cilantro, lime wedges, chopped tomato
directions
- Mince garlic finely.
- Dice onion (you can do both of those in a food processor quite easily).
- Drain hominy, set aside.
- Cut chicken into 1 inch or so chunks, toss with salt and 1 tsp of the oregano, then in a large pan, saute over high heat in the olive oil for about three minutes.
- Reduce heat to medium, add onions, oregano, and garlic to pan; saute until softened, about 4 minutes.
- Add ground chiles to pan, saute a minute or so, then add the chicken broth, hominy, then simmer for about ten minutes.
- Stir in the green chiles, heat through and serve.
- I prefer to stir in the tomatoes when I put in the hominy, or add a can of chopped fire roasted diced tomatoes to the stew.
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Reviews
-
I have a recipe for Posole, and can't find it. I decided to try this recipe. I am so glad I did! This is a great Posole! I altered it some because I was trying to duplicate my old recipe. The changes I made were not in any way changes because there was something wrong with the recipe. It's great on it's own.I used yellow hominy because it's what I had on hand.I added an 8 oz. can of tomato sauce, and about 2 Tbsp. of tomato paste, which to me, adds a lovely sheen to the broth. Thanks so much Dee for posting and sharing. Now I have my old Posole back! Great recipe!
RECIPE SUBMITTED BY
If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored.
My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up.
My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!!
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