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5* Chicken Posole

Source of Recipe

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5* Chicken Posole

Myrecipes.com
Adapted from Real Simple - December 2004 - Cynthia Nicholson,
Reviews rated this recipe 5 Stars!
Makes 12 servings
Prep: 45 Minutes - Other: 1 Hour, 30 Minutes

Posole is a hearty Mexican soup made with hominy and a variety of fresh vegetables. This version has shredded chicken and gets its distinct flavor from jalapeno peppers, chili powder, cumin, cilantro, and lime juice.

Ingredients:
1 4-1/2- to 5-pound chicken
4 medium onions
1 celery stalk, cut into 2-inch chunks
4 to 6 sprigs parsley
1/2 teaspoon black pepper

2 fresh poblano chiles, seeded and chopped, or two 4 �-ounce cans
3 fresh jalape�os, seeded and chopped
4 large cloves garlic, minced
2 15-ounce cans hominy, drained
1/2 teaspoon salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon ground or dried oregano
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice

Preparation
Place the chicken, 1 onion (peeled and quartered), and the celery, parsley, and pepper in a large Dutch oven or stockpot. Add 12 cups of water and bring to a boil. Cover, reduce heat, and simmer for 1 hour.

Remove the chicken from the broth, let cool, and remove the meat from the bones, shredding it into bite-size pieces; set aside.

Strain the cooking liquid and discard the solids, then pour the liquid back into the pot. Coarsely chop the remaining onions. Add the chopped onions, poblanos, jalape�os, and garlic. Bring to a boil over medium-high heat.

Add the chicken, hominy, salt, cumin, chili powder, and oregano. Reduce heat to a simmer and let cook for 30 minutes. Before serving, stir in the cilantro and lime juice.

Serve warm and top with tortilla chips, chopped avocado, and sliced radishes, if desired.

1/12 of recipe equals: Calories 200 (Calories from fat 28 %); Carbohydrate 14 g; Cholesterol 61 mg; Fat 6 g (Satfat 2 g); Fiber 3 g; Protein 22 mg; Sodium 290 mg