If you’ve never tried posole, you’ll love adding this stew to your CarbLovers menu! Its traditionally served in Mexico at Christmastime, but we think it’s delicious anytime of year.
The CarbLovers Diet Cookbook, Oxmoor House. 2011.
|1 tablespoon olive oil||1 (15-ounce) can fire-roasted tomatoes|
|1 small onion, chopped||1 (15-ounce) can hominy, rinsed, and drained|
|2 cloves minced garlic||1 tablespoon diced green chiles|
|1 pound boneless, skinless chicken breast, cubed||1/2 teaspoon salt|
|3/4 teaspoon cumin||1/4 teaspoon pepper|
|1/2 teaspoon dried oregano||Fresh cilantro for garnish|
|1 quart low-sodium chicken broth||Tortilla chips (optional)|
Heat oil in a medium saucepan over medium heat.
Add onion and cook until soft, about 7 minutes.
Add garlic and cook, stirring, 2 minutes.
Add chicken, cumin, and oregano, and cook, stirring, until just cooked through, 5 minutes.
Add broth, tomatoes, hominy, green chiles, salt, and pepper, and bring to a boil. Reduce heat, skimming foam from top of soup, and simmer, 10 minutes, until liquid has thickened slightly.
Divide soup among 4 bowls. Garnish with cilantro, and serve immediately with tortilla chips alongside, if desired.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf