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New Mexican Posole

http://www.eatingwell.com/recipes/new_mexican_posole.html

From EatingWell:  January/February 1995, EatingWell Serves Two

Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. It's so tasty and—with a few convenience items like canned hominy and chili powder—easy to make that we like it any time of year. Shredded cheese, cilantro or thinly sliced radishes are traditional toppings for this stew.

2 servings, 2 cups each | Active Time: 25 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 seconds. Transfer to a plate to cool. Combine 1/2 teaspoon toasted oregano and 2 tablespoons onion in a small bowl.
  2. Heat oil in a medium saucepan over medium heat. Add the remaining 6 tablespoons onion and salt; cover and cook over medium heat until the onions are translucent, about 2 minutes. Add garlic and cook for 1 minute. Add the remaining 1/2 teaspoon toasted oregano and chili powder and cook for 1 minute. Add broth and hominy, bring to a simmer and cook for 5 minutes. Add beans and chicken; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes. Top with cabbage and the reserved onion-oregano mixture. Serve with lime wedges.

Nutrition

Per serving : 358 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 50 mg Cholesterol; 42 g Carbohydrates; 28 g Protein; 9 g Fiber; 541 mg Sodium; 298 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat

Tips & Notes