You Must Try This Recipe!
I found this in one of my mom's cooking magazines and it looked so good, I had to try it! We both LOVED it!
Chile-Chicken Posole
1 Pound skinless, boneless chicken breasts, diced
1 tsp dried Thyme
Kosher Salt and freshly ground pepper
2 tbls vegetable oil
1 large white onion, diced
1 jalapeno pepper, chopped (remove seeds for less heat)
2 cloves garlic, minced
3 6-Ounce cans whole green chiles, drained
1 cup fresh cilantro
4 cups low fat, low sodium, chicken broth
2 15 ounce cans hominy (I used white) drained
Sliced Avocado and tortilla chips to garnish
1. Season the chicken with 1/2 tsp thyme, and salt and pepper to taste, set aside.
2. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno, and garlic and cook until soft, about 4 minutes. Transfer to blender, then add the chiles, cilantro and the remaining 1/2 tsp thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
3. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado and corn chips.
It was so full of flavor, and so delicious! Very filling too, but not full of calories and stuff. I used the 98% fat free, low sodium Swanson Chicken broth. Let me know if you try it and love it as much as I did!
Oh, and the tortilla chips are the low fat, baked, no salt ones by Guiltless Gourmet.
Chile-Chicken Posole
1 Pound skinless, boneless chicken breasts, diced
1 tsp dried Thyme
Kosher Salt and freshly ground pepper
2 tbls vegetable oil
1 large white onion, diced
1 jalapeno pepper, chopped (remove seeds for less heat)
2 cloves garlic, minced
3 6-Ounce cans whole green chiles, drained
1 cup fresh cilantro
4 cups low fat, low sodium, chicken broth
2 15 ounce cans hominy (I used white) drained
Sliced Avocado and tortilla chips to garnish
1. Season the chicken with 1/2 tsp thyme, and salt and pepper to taste, set aside.
2. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno, and garlic and cook until soft, about 4 minutes. Transfer to blender, then add the chiles, cilantro and the remaining 1/2 tsp thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
3. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado and corn chips.
It was so full of flavor, and so delicious! Very filling too, but not full of calories and stuff. I used the 98% fat free, low sodium Swanson Chicken broth. Let me know if you try it and love it as much as I did!
Oh, and the tortilla chips are the low fat, baked, no salt ones by Guiltless Gourmet.