Chicken Posole

Name: Chicken Posole
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 4 chicken breasts; 2 tsp Oregano; 2 tsp Cumin; 4 tsp Salt; 2 tsp black pepper; 2 tsp chili powder; 2 can Rotel; 2 can White Hominy (14 oz); 2 medium Yellow Onions (diced); 2 Poblano/Pasilla peppers (diced); 2 Jalapeno Peppers (diced); 4 clove Garlic (diced); 1 Grated Cheddar Cheese (optional garnish); 1 bunch Cilantro (optional garnish); 1 Limes (optional garnish); 2 tbsp vegetable oil; 3 tsp chicken base; 6 cup water; 1/2 tsp smoked paprika; 1 tsp Salt; 1 tsp black pepper; 1 tsp chili powder; 1/2 tsp ground cumin; 1 tsp vegetable oil; 1/2 tsp onion powder; 1/2 tsp garlic powder; 2 tbsp vegetable oil

Paul Christensen @ElectricAmish

Chicken Posole

Paul Christensen @ElectricAmish

Saved

Ingredients

45 mins

12 servings

4chicken breasts
2 tspOregano
2 tspCumin
4 tspSalt
2 tspblack pepper
2 tspchili powder
2 canRotel
2 canWhite Hominy (14 oz)
2 mediumYellow Onions (diced)
2Poblano/Pasilla peppers (diced)
2Jalapeno Peppers (diced)
4 cloveGarlic (diced)
1Grated Cheddar Cheese (optional garnish)
1 bunchCilantro (optional garnish)
1Limes (optional garnish)
2 tbspvegetable oil
3 tspchicken base
6 cupwater
1/2 tspsmoked paprika
Chicken Spice
1 tspSalt
1 tspblack pepper
1 tspchili powder
1/2 tspground cumin
1 tspvegetable oil
1/2 tsponion powder
1/2 tspgarlic powder
2 tbspvegetable oil

Saved

Steps

45 mins

1

Rub the chicken breasts with a teaspoon of oil.
2

Rub the oiled chicken breasts with spices.
3

Heat a non-stick pan with the 2 tablespoons of oil. When hot, add the chicken breasts and just sear both sides. Don't cook through.
4

When the chicken breasts are seared. Set aside.
5

In a large pot (stock pot or dutch oven), add 2 tablespoons of oil and heat until shimmering.
6

Add the diced onions, garlic, diced pasilla/poblano peppers and diced jalapeno peppers. Add 4 teaspoons of salt and sweat the vegetables over medium-low heat until they start to soften
7

Add the Oregano, Cumin, Black Pepper, smoked Paprika and Chili Powder.
8

Drain and rinse the hominy, then add it to the pot
9

Drain the rotal and add to the pot
10

Continue to cook the vegetables for about 5 minutes
11

Add the water and chicken base.
12

Chop the seared chicken breasts and add to the pot
13

Cover the pot and bring to a boil
14

Once at a boil, reduce heat and simmer for 5 to 10 minutes or until all vegetables are soft.
15

Serve with chopped cilantro, grated cheese and limes. Each diner can add the cilantro, cheese and lime juice to taste.