Recipe

Name Speedy Chicken Posole with Avocado
Source Sunset Magazine
Course Entree
Original

Ingredients

3 large poblano chiles
6 garlic cloves
1 larg eonion
2 cans (14.5 oz) white hominy
1 1/2 lbs boned skinned chicken thighs
1/2 tsp kosher salt
2 tsp dried Mexican oregano, divided
2 tbsp olive oil
3 cups reduced sodium chicken broth
3 tbsp ground red New Mexico chiles
garnishes: sour cream, avocado, cilantro

Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped. Set aside. Drain hominy.
Cut chicken into 1 - 1 1/2 chunks and sprinkle with salt and 1 tsp oregano. Heat oil in a 5-6 qt pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plat. Repeat with remaining chicken.
Reduce heat to medium-high. Add onion mixture and remaining 1 tsp oregano to pan and saute until onion is softened, 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
Add broth, hominy, and chicken to pan. Cover and bring to a boil then reduce heat and simmer to blend flavors, 10 minutes
Remove stems, skins and seeds from poblanos and discard. Chop poblanos.
Stir poblanos into posole and cook 1 minute. Ladle into bowls and garnish.

Parsed Ingredients
whole fraction measure ingredient
3 large poblano chiles
6 garlic cloves
1 larg eonion
2 can (14.5 oz) white hominy
1 1/2 pound boned skinned chicken thighs
1/2 teaspoon kosher salt
2 teaspoon dried Mexican oregano, divided
2 tablespoon olive oil
3 cup reduced sodium chicken broth
3 tablespoon ground red New Mexico chiles

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