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Posole Recipe

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This recipe for Posole is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds boned, skinned chicken thighs.
1 onion, peeled and chopped.
1 red bell pepper, rinsed, stemmed, seeded
and chopped.
2 cloves garlic, peeled and minced.
3 cups fat skimmed chicken broth.
2 cans (14 oz each) hominy, rinsed and
drained.
1 can red enchilada sauce.
1 tsp. dried oregano.
2 quarts (6 oz) spinach leaves, rinsed. Salt
and pepper. Lime wedges.
Directions:
Directions:
1. Rinse chicken and pat dry. Trim off and
discard any fat. Cut chicken into 1-inch
chunks.
2. In a nonstick 5 - 6 quart pan, combine
chicken and 2 tablespoons water. Cover and
cook over medium-high heat stirring
occasionally, until very juicy, 15 - 20 minutes.
Uncover, increase heat to high and cook,
stirring often, until chicken is browned, about 8
minutes.
3. Add onion, bell pepper, and garlic; stir often
until onion is lightly browned, 3 to 5 minutes.
Add broth, hominy, enchilada sauce, and
oregano. Bring to a boil over high heat, then
reduce heat, cover and simmer to blend
flavors, about 10 minutes. Stir in spinach and
cook just until wilted, 1 to 2 minutes. Add salt
and pepper to taste. Garnish with lime to
squeeze into stew.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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