Chicken Posole Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Skinless chicken breast halves18 Ounce (3 Pieces, 6 Ounce Each)
 Onion1 Medium, sliced
 Garlic3 Clove (15 gm), minced
 Chicken flavored bouillon granules1 Teaspoon
 Pepper1⁄4 Teaspoon
 Water4 Cup (64 tbs)
 Canned white hominy16 Ounce, drained (1 Can)
 Chopped sweet red pepper1⁄2 Cup (8 tbs)
 Chopped sweet pepper1⁄2 Cup (8 tbs) (Yellow Colored)
 Chili powder1 Tablespoon
 Ground cumin1 Teaspoon
 Dried whole oregano1 Teaspoon
 Dried coriander1 Teaspoon (Whole)
 Salt1⁄4 Teaspoon
 Seeded chopped tomato1 3⁄4 Cup (28 tbs)
 Finely shredded iceberg lettuce1 1⁄2 Cup (24 tbs)
 Sliced radish6 Tablespoon (1/4 Cup Plus 2 Tablespoons)

Nutrition Facts

Serving size: Complete recipe

Calories 1145 Calories from Fat 136

% Daily Value*

Total Fat 15 g23%

Saturated Fat 0.88 g4.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2512.5 mg104.7%

Total Carbohydrates 122 g40.7%

Dietary Fiber 36 g144.2%

Sugars 29.3 g

Protein 142 g284.1%

Vitamin A 787.1% Vitamin C 598.8%

Calcium 51.9% Iron 78.7%

*Based on a 2000 Calorie diet

Directions

Combine first 6 ingredients in a Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 35 minutes or until chicken is tender.
Remove chicken from broth; skim fat from broth, reserving broth.
Bone chicken, and chop.
Combine reserved broth, chicken, hominy, sweet red pepper, sweet yellow pepper, chili powder, ground cumin, oregano, coriander, and salt in pan, stirring well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Stir in chopped tomato; cook, uncovered, 5 minutes.
Ladle soup into individual bowls.
Top each serving with 1/2 cup chopped lettuce and 1 tablespoon sliced radish.
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