Heart Healthy Chicken Posole Recipe
Make a Mexican chicken stew that's loaded with rich, Southwest-inspired flavor. This gluten-free dish boasts chipotle peppers, chopped onions, and hominy for a hearty meal you won't forget.
Ingredients
Recipe yields 12 servings
1 Tbsp canola oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
4 garlic cloves, minced
3 Tbsp chipotle peppers in adobo sauce, sauce only
3 Tbsp tomato paste
1 tsp dried oregano
3 cans reduced-sodium chicken broth (gluten free if needed)
2 cans white or yellow hominy
2 1/2 cups shredded cooked chicken
1/4 cup chopped fresh cilantro
1/8 tsp salt
Black pepper to taste
Diced avocado, for garnish
Thinly sliced radish, for garnish
Baked tortilla chips, for garnish
Helpful how to videos
Directions
Step 1
In a 5-quart saucepan, heat oil over medium heat. Add onion, carrot and celery; cook until onion is translucent, 3 to 5 minutes.
Step 2
Add garlic, cook for 1 minute, then add tomato paste, chipotle in adobo, and epazote or oregano; cook, stirring constantly, until evenly distributed. Add 1 cup water, 2 cans chicken broth and 1 can hominy. Bring to a boil; reduce heat to a simmer.
Step 3
In a blender or food processor, add remaining 1 can of chicken broth and remaining 1 can of hominy and process until smooth. Transfer hominy puree to saucepan and cook for about 30 minutes.
Step 4
To the saucepan, add shredded chicken and cilantro; season with salt and pepper, if desired. Cook until heated through. To serve, divide among soup bowls, and garnish as desired.
Time: 60 minutes
Servings: 12
Calories: 124
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 1 cup
Per serving:
calories:124
total fat:3g
sat fat:1g
cholesterol:26mg
sodium:595mg
total carb:11g
fibers:3g
proteins:12g
Thank you!