Speedy Chicken Posole with Avocado and Lime

Photo: Leigh Beisch; Styling: Dan Becker
This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas.

Yield:

Serves 4 or 5

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 436
Caloriesfromfat 39 %
Protein 32 g
Fat 19 g
Satfat 4.2 g
Carbohydrate 36 g
Fiber 7.2 g
Sodium 715 mg
Cholesterol 89 mg

Ingredients

3 large poblano chiles (1 lb. total)
6 garlic cloves
1 large onion
2 cans (14 1/2 oz. each) white hominy
1 1/2 pounds boned, skinned chicken thighs
1/2 teaspoon kosher salt
2 teaspoons dried Mexican oregano*, divided
2 tablespoons olive oil
3 cups reduced-sodium chicken broth
3 tablespoons ground red New Mexico chiles*
Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream

Preparation

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 1/2-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 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.

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.

*Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.

Note: Nutritional analysis is per serving.

Note:

January 2010