SPEEDY CHICKEN POSOLE WITH AVOCADO AND LIME
Steps:
- 1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes. 2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside. 3. Cut chicken into 1- to 1.5-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken. 4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and saute until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds. 5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes. 6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos. 7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes. Per serving: 436 cal. 39% (169 cal.) from fat; 32 g protein; 19 g fat (4.2 g sat.); 36 g carbo (7.2 g fiber); 715 mg sodium; 89 mg chol. Sunset Magazine, January 2010
SPEEDY CHICKEN POSOLE
Make and share this Speedy Chicken Posole recipe from Food.com.
Provided by cookiedog
Categories < 60 Mins
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes. Or you can blacken them over a gas flame.
- Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
- Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 teaspoons oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
- Reduce heat to medium-high. Add onion mixture and remaining 1 teaspoons oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
- Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
- Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
- Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
Nutrition Facts : Calories 481, Fat 16.5, SaturatedFat 3.3, Cholesterol 141.7, Sodium 855.5, Carbohydrate 41.2, Fiber 6.8, Sugar 7.7, Protein 41.7
SPEEDY CHICKEN POSOLE WITH AVOCADO AND LIME
From the January 2010 issue of Sunset. Much quicker than regular posole. You might try it with warm tortillas on the side.
Provided by MissKristin
Categories Chicken Thigh & Leg
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
- Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
- Cut chicken into 1- to 1.5 inch chunks and sprinkle with salt and 1 teaspoons oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
- Reduce heat to medium-high. Add onion mixture and remaining 1 teaspoons oregano to pan and saute until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
- Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
- Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
- Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes such as Avocado chunks, lime wedges, cilantro, and sour cream.
Nutrition Facts : Calories 495.9, Fat 17.5, SaturatedFat 3.4, Cholesterol 141.7, Sodium 911.8, Carbohydrate 43.6, Fiber 8.6, Sugar 7.8, Protein 42.3
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- Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
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