Chicken Posole

By kctchr

Ingredients

• 3 Tbsp olive oil
• 2 large yellow onions, chopped
• 2 fresh poblano chilli peppers, seeded and diced
• 3 cloves garlic, minced
• 3 quarts chicken broth
• 5 cups shredded cooked chicken
• 7 oz can chopped green chilli peppers
• 2 15 oz cans hominy, drained
• 2 15 oz cans cannellini beans, drained and rinsed
• 1 Tbsp hot Mexican chilli powder
• 2 Tbsp ground cumin
• 1 Tbsp ground oregano
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp ground black pepper
• 8 oz Cotija cheese, crumbled

Preparation

Step 1

In a large stock pot, saute onions, garlic, and poblano chillies in olive oil over medium hea until onions are soft. Add remaining ingredients except cheese. Bring to boil over medium heat. Lower heat and simmer, uncovered, for 45 minutes. Stir in cheese. Serve