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Name: Lucys Chicken Posole
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 qt Chicken Stock; 3 tb Masa Harina; 2 1/2 lb Boneless; skinless chicken,; 1/2 ts Black Pepper freshly ground; 1 tb Each; chili powder and; Sour cream; Minced cilantro; 2 tb Vegetable oil; (olive oil or; 1 cn (16 oz) each; white and; Chopped red onion and; Lime wedges; Salt; (1 1/2 TS if stock is; Hot sauce or salsa; 2 Or more cloves of garlic; 1 c Shredded Monterey jack or; 1 c Finely diced onion; 1/2 c Cold water; 1 ts Brown sugar; Soft; hot buttered tortillas

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INGREDIENTS

2 qt Chicken Stock
3 tb Masa Harina
2 1/2 lb Boneless; skinless chicken,
1/2 ts Black Pepper ; freshly ground
1 tb Each; chili powder and
Sour cream
Minced cilantro
2 tb Vegetable oil; (olive oil or
1 cn (16 oz) each; white and
Chopped red onion and
Lime wedges
Salt; (1 1/2 TS if stock is
Hot sauce or salsa
GARNISHES
2 Or more cloves of garlic
1 c Shredded Monterey jack or
1 c Finely diced onion
1/2 c Cold water
1 ts Brown sugar
Soft; hot buttered tortillas

INSTRUCTIONS

This soup recipe was gifted to me by a very good friend. She is an excellent cook and this soup should have won a soup making contest that she and I were both in, it came in second. 1. In a large skillet, saute the chicken in oil until brown on all sides; remove to a platter and set aside. 2. Saute garlic and onion in the drippings. Return chicken to pan. Pour in stock and bring to a boil; reduce heat to low. 3. Mix masa harina with the cold water and add to the chicken. Add the chili powder, sugar, oregano, salt, and pepper. Cover and simmer 50 minutes. Add white and yellow hominy and cook for 10 minutes. 4. Skim fat from surface and taste for seasoning. (Posole can be made in advance up to this point, then refrigerated. Remove risen fat from the surface before reheating.) Garnish as you please, remembering that with Posole, the garnish is as important as the soup. Posted to FOODWINE Digest by Grahams Crackers on Feb 2, 1998

NOTES

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Lucys Chicken Posole

2 qt Chicken Stock
3 tb Masa Harina
2 1/2 lb Boneless; skinless chicken,
1/2 ts Black Pepper freshly ground
1 tb Each; chili powder and
 Sour cream
 Minced cilantro
2 tb Vegetable oil; (olive oil or
1 cn (16 oz) each; white and
 Chopped red onion and
 Lime wedges
 Salt; (1 1/2 TS if stock is
 Hot sauce or salsa
 GARNISHES
2 Or more cloves of garlic
1 c Shredded Monterey jack or
1 c Finely diced onion
1/2 c Cold water
1 ts Brown sugar
 Soft; hot buttered tortillas

This soup recipe was gifted to me by a very good friend. She is an  excellent cook and this soup should have won a soup making contest that she  and I were both in, it came in second.    1. In a large skillet, saute the chicken in oil until brown on all sides;  remove to a platter and set aside.    2. Saute garlic and onion in the drippings. Return chicken to pan. Pour in  stock and bring to a boil; reduce heat to low.    3. Mix masa harina with the cold water and add to the chicken. Add the  chili powder, sugar, oregano, salt, and pepper. Cover and simmer 50  minutes. Add white and yellow hominy and cook for 10 minutes.    4. Skim fat from surface and taste for seasoning. (Posole can be made in  advance up to this point, then refrigerated. Remove risen fat from the  surface before reheating.)    Garnish as you please, remembering that with Posole, the garnish is as  important as the soup.    Posted to FOODWINE Digest  by Grahams Crackers <graham@VAX6.DRC.COM> on  Feb 2, 1998

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Nutrition

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Serving Size: 1 Serving (5103g)
Recipe Makes: 1 Servings

Calories: 2958
Calories from Fat: 762 (26%)

Amt Per Serving		% DV

	Total Fat 84.7g	113 %
	Saturated Fat 22.7g	114 %
	Monounsaturated Fat 33.6g
	Polyunsanturated Fat 17.5g
Cholesterol 913.9mg		281 %
Sodium 6380.9mg		220 %
Potassium 6844mg		180 %
Total Carbohydrate 181.8g		53 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 180.6g
Protein 344.6g		492 %
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: 2958

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