"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Posole Recipe

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This recipe for Posole, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joni Jones Fader
Added: Sunday, November 6, 2005


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
1 can red enchilada sauce.
1 tsp. dried oregano.
2 quarts (6 oz) spinach leaves, rinsed. Salt
and pepper. Lime wedges.

1. Rinse chicken and pat dry. Trim off and
discard any fat. Cut chicken into 1-inch
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
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:
Preparation Time:
Preparation Time:
45 minutes




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