Chile-Chicken Posole

Name: Chile-Chicken Posole
Ingredients: 1 lb boneless skinless chicken breast, diced; 1 teaspoon dried thyme; salt (I did not use); pepper; 2 tablespoons vegetable oil; 1 jalapeno pepper, chopped (seed if less heat is desired); 2 garlic cloves, minced; 3 (6 ounce) cans whole green chilies, drained (18 oz total); 1 cup fresh cilantro leaves; 4 cups low sodium chicken broth; 2 (15 ounce) cans hominy, drained and rinsed (30 oz total); avocado, slices; sliced radish; tortilla chips

14 ingredients

11 steps

Ingredients

1 lb boneless skinless chicken breast, diced
1 teaspoon dried thyme
salt (I did not use)
pepper
2 tablespoons vegetable oil
1 jalapeno pepper, chopped (seed if less heat is desired)
2 garlic cloves, minced
3 (6 ounce) cans whole green chilies, drained (18 oz total)
1 cup fresh cilantro leaves
4 cups low sodium chicken broth
2 (15 ounce) cans hominy, drained and rinsed (30 oz total)
avocado, slices
sliced radish
tortilla chips

Directions

1

Season chicken with salt, pepper and 1/2 tsp thyme - I used no salt.
2

Heat vegetable oil in large saucepan over medium heat.
3

Add the onion, jalapeno and garlic and cook until soft, about 4 minutes.
4

Transfer to blender.
5

Add the chiles, cilantro and remaining 1/2 tsp thyme to the blender and puree until smooth.
6

(I added a little of the broth to help it blend better).
7

Return sauce to the saucepan and cook over medium heat, stirring, until it thickens and turns deep green, about 5 minutes.
8

Add the chicken, broth and hominy to the saucepan, cover and simmer until the chicken is cooked through, about 10 minutes.
9

Garnish and serve.
10

(The radishes did nothing for me, I would not use again.
11

I did sprinkle with a little more chopped cilantro).