Dinner

Chicken Posole is for Dinner.

Chicken Posole takes 30 minutes to prepare.

Chicken Posole takes 80 minutes to cook.

Chicken Posole makes 8 servings.

The ingredients for Chicken Posole are:

5 cups water
4 chicken breast halves

2 15- to 16-ounce cans white hominy, drained
2 14 1/2-ounce cans stewed tomatoes
2 cups fresh chopped tomatoes
4 teaspoons dried or 4 Tbsp fresh oregano
2 jalape?o chili, seeded, minced
Dash of hot pepper sauce (Tapatio preferably)
1 1/2 cups shredded lettuce
3/4 cup sliced radishes or daikon
3/4 cup sliced green onions
1 1/2 cups grated Monterey Jack cheese

Here is how you make Chicken Posole:

Bring 5 cups 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. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside.Add hominy, stewed tomatoes, oregano, jalape?o and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.Serving Size:?8

The nutritional information for Chicken Posole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 196.8

• Total Fat: 6.8 g
• Cholesterol: 25.3 mg
• Sodium: 923.5 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 7.6 g
• Protein: 10.0 g

Chicken Posole is Mexican cuisine.

The dietary needs meet for Chicken Posole is Gluten Free