Staff
This traditional New Mexican dish features dried posole (hominy), corn kernels with the hull and germ removed. In this version, avocado slices, diced tomatoes, and fresh cilantro add a healthy, fresh-from-the-garden taste. The red chili sauce is easy to make, but you can also use store-bought. Serve with corn tortillas.
Recipe Yield:
8 servings
Recipe Calories:
306
Recipe Ingredient Details:
1 cup chopped red onion
1 12-ounce package dried posole (hominy)
3 boneless, skinless chicken breast halves (about 1-1/4 pounds), cut into 1/2-inch cubes
2 teaspoons minced garlic
3 cups water
2 cups chicken broth
1 tablespoon dried oregano
1 tablespoon ground New Mexico chili pepper powder
1 teaspoon salt
1 4-ounce can diced green chilies
1 15-ounce can black beans, drained and rinsed
1 teaspoon ground cumin
Salt and pepper (to taste)
RED CHILI SAUCE
1 tablespoon canola oil
2 tablespoons all-purpose flour
4 tablespoons New Mexico chili pepper powder
2 cups water
Salt (to taste)
Diced avocado, diced tomato, grated jack cheese, and fresh chopped cilantro (for garnish)
Recipe Instructions:
Place onion, posole, and chicken in slow cooker. Add garlic, water, and broth. Add oregano, chili pepper powder, and salt; stir. Cover and cook on low for 8 hours or on high for 4 hours.
Thirty minutes prior to serving, add green chilies, black beans, and cumin. Add salt and pepper to taste. Stir and re-cover.
To make red chili sauce, heat canola oil in a medium saucepan and add flour. Sauté until brown, about 3 minutes. Add chili pepper powder, water, and salt. Whisk until smooth and simmer 15 minutes. Serve posole drizzled with sauce and topped with garnishes.
Recipe Additional Notes:
Nutrition Facts Per Serving: Calories: 306 calories, % fat calories: 15, Fat: 5g,Saturated Fat: 1g, Cholesterol: 39mg, Protein: 26g, Carbohydrate: 40g, Fiber: 10g, Sodium: 786mg
Sun, 2012-08-19 22:42
