Chile-Chicken Posole

By nanarose

Ingredients

• 1 pound skinless, boneless chicken breasts, diced
• 1 teaspoon dried thyme
• Kosher salt and freshly ground pepper
• 2 tablespoons vegetable oil
• 1 large white onion, diced
• 1 jalapeno pepper, chopped (remove seeds for less heat)
• 2 cloves garlic, minced
• 36-ounce cans whole green chiles, drained
• 1 cup fresh cilantro
• 4 cups low-fat, low-sodium chicken broth
• 215-ounce cans hominy, drained
• Sliced avocado and radishes and/or baked corn chips, for garnish (optional)

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.

Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.

Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.

Per serving: Calories 385; Fat 10 g (Saturated 2 g); Cholesterol 91 mg; Sodium 1,591 mg; Carbohydrate 43 g; Fiber 8 g; Protein 36 g

Photograph by Antonis Achilleos