This is a hearty chicken and hominy stew with a Mexican influence that can be topped with anything, A great dish for a large crowd during those cold winter months.

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Name: Chicken Posole
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: Soup Base; 4 tablespoons Vegetable oil; 1 medium Onion Diced; 4 cloves Garlic Diced; 1/2 tablespoons Dried Oregano; 1/2 tablespoons Cumin; 1/2 tablespoons Coriander; 1/2 tablespoons Black pepper; 4 quarts Chicken Stock; 2 1/2 pounds Chicken Breast Bonless/Skinless; 2 Bay leaves; 2 tablespoons Chili powder Adjust amount to your taste; 1 (13 oz) can White Hominy Drained; 1 (13 oz) can Yellow Hominy Drained; 1 small can Diced Green Chilies; Soup Toppings; 1 bunch Cilantro Chopped; 1 medium Red Onion Diced; 1 bunch Radishes Sliced thin; 2 Avacado Skinned, Pitted, Diced; 1/2 pound Cheddar/Monteray Blend Cheese Grated; Sour Cream; Salsa; Tortilla Chips; Tabasco sauce

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INGREDIENTS

Soup Base
4 tablespoons Vegetable oil
1 medium Onion ; Diced
4 cloves Garlic ; Diced
1/2 tablespoons Dried Oregano
1/2 tablespoons Cumin
1/2 tablespoons Coriander
1/2 tablespoons Black pepper
4 quarts Chicken Stock
2 1/2 pounds Chicken Breast ; Bonless/Skinless
2 Bay leaves
2 tablespoons Chili powder ; Adjust amount to your taste
1 (13 oz) can White Hominy ; Drained
1 (13 oz) can Yellow Hominy ; Drained
1 small can Diced Green Chilies
Soup Toppings
1 bunch Cilantro ; Chopped
1 medium Red Onion ; Diced
1 bunch Radishes ; Sliced thin
2 Avacado ; Skinned, Pitted, Diced
1/2 pound Cheddar/Monteray Blend Cheese ; Grated
Sour Cream
Salsa
Tortilla Chips
Tabasco sauce

Servings

INSTRUCTIONS

SOUP BASE:

In a large stock pot over medium high heat, add vegetable oil. Just before oil begins to smoke, reduce heat to medium and add onions, garlic, oregano, cumin, coriander, and pepper. Stir mixture until it is aromatic. Add chicken stock and bring mixture to a boil. Add chicken, cover and let pot reach a boil. Reduce heat to low and let simmer until chicken is cooked through, about 30 minutes. Remove chicken to cool and add each large can of white and yellow hominy to the chicken stock. Shred chicken by pulling it apart with two forks, and return chicken to pot. Add Bay leaves, chili powder, and green chilies to pot and simmer 1 hour.

TOPPINGS:

Prep each topping and place them in separate bowls. Serve the soup base in large deep bowls and allow the dinner guests to help themselves to whatever toppings they wish in their posole. I like to place the toppings on a lazy susan in the center of the table and serve each dinner guest a bowl of posole soup base.

NOTES

You can offer anything you wish for toppings, just follow the soup base to create a fool proof start to a great dish.

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Chicken Posole

Soup Base 
4 tablespoons Vegetable oil 
1 medium Onion Diced
4 cloves Garlic Diced
1/2 tablespoons Dried Oregano 
1/2 tablespoons Cumin 
1/2 tablespoons Coriander 
1/2 tablespoons Black pepper 
4 quarts Chicken Stock 
2 1/2 pounds Chicken Breast Bonless/Skinless 
2  Bay leaves 
2 tablespoons Chili powder Adjust amount to your taste
1  (13 oz) can White Hominy Drained
1 (13 oz) can Yellow Hominy Drained
1 small can Diced Green Chilies 
  Soup Toppings 
1 bunch Cilantro Chopped
1 medium Red Onion Diced
1 bunch Radishes Sliced thin
2  Avacado Skinned, Pitted, Diced
1/2 pound Cheddar/Monteray Blend Cheese Grated
  Sour Cream 
  Salsa 
  Tortilla Chips 
  Tabasco sauce

SOUP BASE:
     In a large stock pot over medium high heat, add vegetable oil.  Just before oil begins to smoke, reduce heat to medium and add onions, garlic, oregano, cumin, coriander, and pepper.  Stir mixture until it is aromatic.  Add chicken stock and bring mixture to a boil.  Add chicken, cover and let pot reach a boil.  Reduce heat to low and let simmer until chicken is cooked through, about 30 minutes.  Remove chicken to cool and add each large can of white and yellow hominy to the chicken stock.  Shred chicken by pulling it apart with two forks, and return chicken to pot.  Add Bay leaves, chili powder, and green chilies to pot and simmer 1 hour.

TOPPINGS:
     Prep each topping and place them in separate bowls.  Serve the soup base in large deep bowls and allow the dinner guests to help themselves to whatever toppings they wish in their posole.  I like to place the toppings on a lazy susan in the center of the table and serve each dinner guest a bowl of posole soup base.

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Nutrition

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Serving Size: 1 Serving (1286g)
Recipe Makes: 8 Servings

Calories: 818
Calories from Fat: 332 (41%)

Amt Per Serving		% DV

	Total Fat 36.9g	49 %
	Saturated Fat 10.9g	54 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 5.5g
Cholesterol 139.2mg		43 %
Sodium 1930mg		67 %
Potassium 1860.7mg		49 %
Total Carbohydrate 52.6g		15 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 46.9g
Protein 66.1g		94 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 818

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