Quick and Easy 20-Minute Chicken Posole |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a quick and interesting recipe to prepare posole for unexpected guests or to take to a potluck party. My husband loves it. I have played around with this recipe A LOT. You can use 1 (10 ounce) package of frozen corn instead of hominy, or delete the chilies or olives. I prepare mine depending on whether children are going to eat it or not. Ingredients:
1 tablespoon olive oil |
1 large onion, thinly sliced |
2 cloves garlic, minced |
2 teaspoons dried oregano |
1/2 teaspoon ground cumin |
2 (14.5 ounce) cans chicken broth |
1 (15 ounce) can white hominy |
1 (7 ounce) can chopped green chile peppers, drained |
1 (2 ounce) can sliced black olives, drained |
3/4 pound skinless, boneless chicken breast meat - cut into cubes |
Directions:
1. In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender.
2. Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.
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