Chicken Posole

Name: Chicken Posole
Ingredients: 1 whole roaster chicken breast (about 3 pounds); 2 tablespoons olive oil; Coarse salt and ground pepper; 2 medium onions, finely chopped; 8 garlic cloves, minced; 1/3 cup tomato paste; 3 tablespoons chili powder; 1 teaspoon dried oregano; 4 cups water; 4 cans (14.5 ounces each) low-sodium chicken broth; 4 cans (15 ounces each) white hominy, rinsed and drained; Assorted toppings, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

12 ingredients

25 steps

Ingredients

1 whole roaster chicken breast (about 3 pounds)
2 tablespoons olive oil
Coarse salt and ground pepper
2 medium onions, finely chopped
8 garlic cloves, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cups water
4 cans (14.5 ounces each) low-sodium chicken broth
4 cans (15 ounces each) white hominy, rinsed and drained
Assorted toppings, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

Directions

1

Preheat oven to 400F.
2

Place chicken in a small roasting pan or a large cast-iron skillet.
3

Rub with 1 tablespoon oil and season with salt and pepper.
4

Roast chicken until skin is browned, juices run clear, and an instant-read thermometer inserted in thickest part (avoiding bone) registers 165F, 50 to 60 minutes.
5

Transfer chicken to a platter.
6

When cool enough to handle, remove skin and shred meat into bite-sized pieces.
7

Discard skin and bones.
8

You should have about 6 3/4 cups chicken (reserve the rest for another use).
9

Heat remaining 1 tablespoon oil in a 5-quart saucepan over medium heat.
10

Add onions; cook until translucent, 3 to 5 minutes.
11

Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
12

Add the water, broth, and hominy.
13

Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
14

Stir in chicken; season with salt and pepper.
15

Cook until heated through.
16

To serve, divide among eight bowls and serve with toppings, as desired.
17

Let posole cool completely, then pour into airtight containers, leaving 1 inch of space at top.
18

Freeze up to 3 months.
19

Thaw overnight in refrigerator, and reheat over low (do not microwave, the hominy may burst).
20

Per Serving (without Toppings)
21

Calories: 339
22

Fat: 7.4g (2g Saturated Fat)
23

Protein: 40.9g
24

Carbohydrates: 24.9g
25

Fiber: 5g