Chicken Posole (6)

By Realtychick

Ingredients

• 1/2 pound(s) boneless, skinless chicken thigh(s), trimmed of all visible fat and cut into 2 1⁄2-inch pieces
• 1/8 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 1 tsp olive oil
• 1/2 medium red onion(s), chopped
• 1 medium garlic clove(s)
• 20 oz canned hominy, drained
• 1/2 can stewed tomatoes, broken up
• 1/2 cup(s) reduced-sodium chicken broth
• 3 oz canned tomato sauce
• 1 tsp dried oregano
• 1 tsp paprika
• 1 oz shredded reduced-fat Monterey Jack cheese, or 6 tablespoons
• 2 medium scallion(s), thinly sliced diagonally
• 2 medium radishes, finely chopped

Details

Servings 2

Preparation

Step 1

Sprinkle the chicken with the salt and pepper. Heat 1/2 of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Transfer to a bowl and set aside.


Add the remaining oil to the same Dutch oven, then add the onion and garlic. Cook over medium heat, until the onion is tender, about 8 minutes.


Return the chicken to the Dutch oven. Stir in the hominy, tomatoes with their liquid, broth, tomato sauce, oregano, and paprika; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the stew thickens slightly, about 1 hour.


Divide the mixture among 6 bowls; sprinkle each evenly with the cheese, scallions, and radishes. Serve at once. Yields 1 1⁄3 cups stew and 1 tablespoon cheese per serving.