Quick Posole

12 ingredients
8 steps

Ingredients

  • 2 (7 ounce) cans whole green chilies, rough chopped, remove seeds if you want less heat
  • 6 -8 garlic cloves
  • 1 onion, large
  • 2 (14 1/2 ounce) cans white hominy
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1/2 teaspoon kosher salt
  • 2 teaspoons dried Mexican oregano (regular works fine)
  • 2 tablespoons olive oil
  • 3 cups chicken broth, heated in the microwave
  • 3 tablespoons ground red new mexico peppers
  • garnishes
  • sliced avocado, sour cream, chopped cilantro, lime wedges, chopped tomato

Directions

  1. 1
    Mince garlic finely.
  2. 2
    Dice onion (you can do both of those in a food processor quite easily).
  3. 3
    Drain hominy, set aside.
  4. 4
    Cut chicken into 1 inch or so chunks, toss with salt and 1 tsp of the oregano, then in a large pan, saute over high heat in the olive oil for about three minutes.
  5. 5
    Reduce heat to medium, add onions, oregano, and garlic to pan; saute until softened, about 4 minutes.
  6. 6
    Add ground chiles to pan, saute a minute or so, then add the chicken broth, hominy, then simmer for about ten minutes.
  7. 7
    Stir in the green chiles, heat through and serve.
  8. 8
    I prefer to stir in the tomatoes when I put in the hominy, or add a can of chopped fire roasted diced tomatoes to the stew.

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