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Spicy Chicken Posole

Prep time 7 mins
Cook time 36 mins
Yield 8 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection