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Chicken Posole

Healthycooking's picture
Ingredients
  Skinless chicken breast halves 18 Ounce (3 Pieces, 6 Ounce Each)
  Onion 1 Medium, sliced
  Garlic 3 Clove (15 gm), minced
  Chicken flavored bouillon granules 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 4 Cup (64 tbs)
  Canned white hominy 16 Ounce, drained (1 Can)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Chopped sweet pepper 1⁄2 Cup (8 tbs) (Yellow Colored)
  Chili powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Dried whole oregano 1 Teaspoon
  Dried coriander 1 Teaspoon (Whole)
  Salt 1⁄4 Teaspoon
  Seeded chopped tomato 1 3⁄4 Cup (28 tbs)
  Finely shredded iceberg lettuce 1 1⁄2 Cup (24 tbs)
  Sliced radish 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
Directions

Combine first 6 ingredients in a Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 35 minutes or until chicken is tender.
Remove chicken from broth; skim fat from broth, reserving broth.
Bone chicken, and chop.
Combine reserved broth, chicken, hominy, sweet red pepper, sweet yellow pepper, chili powder, ground cumin, oregano, coriander, and salt in pan, stirring well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Stir in chopped tomato; cook, uncovered, 5 minutes.
Ladle soup into individual bowls.
Top each serving with 1/2 cup chopped lettuce and 1 tablespoon sliced radish.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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