Delicious Living
  • 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)
  • 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)

Green Chile–Chicken Posole

Staff | Delicious Living
  • Serves: 8 people
  • Calories per serving: 306

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.

  1. 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.
  2. Thirty minutes prior to serving, add green chilies, black beans, and cumin. Add salt and pepper to taste. Stir and re-cover.
  3. 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.

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

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