Speedy Chicken Posole with Avocado and Lime

Speedy Chicken Posole with Avocado and Lime
Photo by Leigh Beisch

Ingredients

  • Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream
  • 3 cups reduced-sodium chicken broth
  • 2 teaspoons dried Mexican oregano*, divided
  • 2 tablespoons olive oil
  • 3 tablespoons ground red New Mexico chiles*
  • 2 cans (14 1/2 oz. each) white hominy
  • 1 large onion
  • + 4 more ingredients
    • 6 garlic cloves
    • 3 large poblano chiles (1 lb. total)
    • 1 ½ pounds boned, skinned chicken thighs
    • ½ teaspoon kosher salt

1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes. 2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside. 3. Cut chicken into 1- to 1 1...

View full recipe at My Recipes

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