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Chicken Posole
1 Min Read
Diane Ridge
YIELD: 4 servings
Olive oil spray, as needed
1 cup fresh onions, chopped
1 tsp. fresh garlic, minced
1 tsp. ground cumin
1 tsp.dried oregano leaves
1/2 tsp. salt
1 lb. Tyson 1/2" diced white fryer meat, fully cooked, unbreaded
3 1/2 cups chicken broth, homemade or canned
2 cups yellow hominy, canned, rinsed, drained
3/4 cup picante sauce, mild, commercially prepared
1 cup fresh red bell peppers, chopped
1 Tbsp. all purpose flour
2 Tbsps. cold water
1/2 cup black olives, sliced, canned, drained
1/4 cup picante sauce, mild, commercially prepared
4 fresh cilantro sprigs, for garnish
Spray saucepan or stockpot with oil.
Add onions, garlic, cumin and oregano to oil and sautè over medium heat for 10 to 12 minutes or until onions are translucent.
Add chicken meat, broth, hominy, and 3/4 cup picante sauce to onion mixture and mix thoroughly. Bring to a boil over high heat. Reduce heat and simmer for 25 to 30 minutes or until flavors are concentrated, stirring frequently.
Add fresh bell peppers to chicken mixture and mix thoroughly. Simmer for 4 to 5 minutes or until peppers are tender-crisp.
In a small bowl combine flour and water and mix until smooth. Gradually stir into soup. Simmer for 2 to 5 minutes or until soup thickens.
Add black olives to soup and mix thoroughly. Remove from heat. Keep warm above 140°F.
To assemble a single serving: Ladle 12/3 cups soup into a bowl. Garnish with 1 Tbsp. picante sauce and 1 cilantro sprig.
Recipe from Charles Carter, San Juan Regional Medical Ctr., Farmington, N.M., Photo by Tyson.
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