Chicken Posole
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Ingredients
- 1 onion, chopped
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 1/2 tablespoon garlic, finely chopped
- 2 tablespoons vegetable oil
- 2 1/2 cups hominy (2 - 15 ounce cans)
- 1 can chicken (about 12 ounces)
- 4 cups water
- 1 teaspoon cayenne or jalapeño chilies, seeds removed and finely chopped (optional)
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon oregano (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a medium-sized pot, brown onion, carrots, celery, and garlic in vegetable oil over medium heat for 10 minutes.
- Add hominy, chicken, and water. If using cayenne pepper, jalapeño chilies, chili powder, or oregano, add that, too. Mix well.
- Bring pot to a boil. Lower heat and cook for about 10 minutes.
- Add salt and pepper. Serve hot.
Nutrition
| Calories | 224 |
|---|---|
| Protein | 15 g |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Cholesterol | 38 mg |
| Sodium | 440 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations