SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Quick Posole


From EatingWell:  January/February 1995, EatingWell Serves Two

In New Mexico and Arizona, posole is usually made with homemade pork stock and served at celebrations. For a quick weeknight meal, choose chicken and spice it with ground red chile and toasted oregano.

4 servings, 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes



  1. Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 to 40 seconds. Transfer to a saucer to cool.
  2. Combine 1 teaspoon toasted oregano with 1/4 cup onion and set aside.
  3. Combine the remaining onion with 1/4 cup broth and salt. Cover and cook over medium heat until the onion is translucent, about 3 minutes. Add garlic and cook for 1 minute. Add the remaining 1 teaspoon oregano and ground chile (or chili powder) and cook for 1 minute. Add hominy and the remaining 3 1/4 cups broth, bring to a simmer and cook for 5 minutes. Add black beans and chicken, return to a simmer and cook until the chicken is no longer pink in the center, about 5 minutes.
  4. Serve in bowls, garnished with shredded cabbage, the reserved onion-oregano mixture and a squeeze of lime juice.


Per serving : 280 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 51 mg Cholesterol; 36 g Carbohydrates; 28 g Protein; 8 g Fiber; 432 mg Sodium; 248 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 4 very lean meat

Tips & Notes