Spicy Chicken Posole

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 118
  • Fat: 3.7g
  • Saturated fat: 0.6g
  • Protein: 9.4g
  • Carbohydrate: 11.7g
  • Cholesterol: 29mg
  • Iron: 0.9mg
  • Sodium: 455mg
  • Calories from fat: 28%
  • Fiber: 2.1g
  • Calcium: 20mg

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

Preparation

  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.
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