Chicken Posole

Chicken Posole

chicken posole

From August 3, 2005:  This is a simple Mexican stew that is easy to prepare.  I usually have the ingredients to make this dish on hand and it’s often something I’ll make when I don’t feel like spending a lot of time in the kitchen. 

I don’t always follow the recipe exactly.  To speed things along, I usually, cook the chicken in salted water in a stseparate pan from the hominy, tomatoes, chiles, and oregano (if it is too thick, I add a bit of water that the chicken is cooking in).  I don’t bother with cooking all of that stuff for an hour.  As soon as the chicken is cooked, I shred it and throw it in with the hominy mixture, heat it through and serve. 

Chicken Posole

5 cups water
2 chicken breast halves
4 15.5 ounce cans white hominy, drained
1 14.5 ounce can diced tomatoes
2 teaspoons dried Mexican oregano
1 – 3 jalapenos, seeded and minced
salt and pepper
shredded lettuce
sliced radishes
grated monterey jack cheese (or cheddar)

Bring 5 cups of water to boil in large saucepan.  Add chicken; cover and simmer until cooked through, about 13 minutes.  Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan.  Cool chicken slightly.  Shred chicken and set aside.

Add hominy, tomatoes, oregano, and jalapenos to reserved cooking liquid.  Bring to a boil.  Reduce heat simmer until slightly thickened, stirring often, about 1 hour.  Stir in shredded chicken.  Season with salt and pepper. 

Ladle posole into bowls and top with the shredded lettuce, radishes, and cheese.

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