Spicy Chicken Posole

Oxmoor House
8 servings (serving size: 1 cup)


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1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper (about 1 large)
4 garlic cloves, minced
1 0 ounces skinless, boneless chicken thighs, cut into 1/2-inch-thick strips (about
3 thighs)
3 cups fat-free, less-sodium chicken broth
2 cups water
2 (15.5-ounce) cans golden hominy, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro


Prep: 7 Minutes
Cook: 36 Minutes

Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; cook, stirring constantly, 6 minutes or until vegetables are tender. Add garlic; cook 1 minute. Add chicken; cook 3 minutes. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is tender. Stir in cilantro.

Created date

March 2010

Nutritional Information

Calories 118
Fat 3.7 g
Satfat 0.6 g
Protein 9.4 g
Carbohydrate 11.7 g
Cholesterol 29 mg
Iron 0.9 mg
Sodium 455 mg
Caloriesfromfat 28 %
Fiber 2.1 g
Calcium 20 mg