New Mexican Style Chicken Posole

New Mexican Style Chicken Posole

Try a little Chicken Posole with warm tortillas for a cool November evening! Yum!

Courtesy Sunset Magazine October 2005

PREP AND COOK TIME: About 45 minutes

MAKES: About 6 servings

NOTES: This is a lighter, quicker and simpler form of a New Mexican classic typically made with pork and dried chiles. To spice it up a bit, I mix in some shredded green cabbage, sliced radishes and crushed red pepper and a little extra oregano when serving - just a thought and similar to our favorite little, local Mexican restaurant, El Patron!

INGREDIENTS:
2 pounds bones, skinned chicken thighs
1 onion (8 oz. total), peeled and chopped
1 red bell pepper, rinsed, stemmed, seeded and chopped
2 cloves garlic, peeled and minced
3 cups fat-skimmed chicken broth
2 cans (14 1/2 oz. each) hominy, rinsed and drained
1 can (10 oz.) red enchilada sauce
1 teaspoon dried oregano
2 quarts (6 oz.) baby spinach leaves, rinsed
   Salt and pepper
   Lime wedges

1. Rinse chicken/pat dry. Trim off/discard excess fat. Cut chicken into 1 inch chunks.
2. In a nonstick 5 to 6 quart pan, combine chicken and 2 tablespoons water. Cover and cook over medium-high heat, stirring occasionally, until very juicy, 15 to 20 minutes. Uncover, increase heat to high and cook, stirring often, until chicken is browned, about 8 minutes.
3. Add onion, bell pepper and garlic; stir often until onion is lightly browned, 3 to 5 minutes. Add broth, hominy, enchilada sauce and oregano. Bring to a boil over high heat, then reduce heat, cover and simmer to blend flavors, about 10 minutes. Stir in spinach and cook just until wilted, 1 to 2 minutes. Add salt and pepper to fast. Ladle into wide individual bowls or a large serving bowl. Garnish with lime to squeeze into stew (don't forget the cabbage, radishes, red pepper and extra oregano). 

Per serving: 337 cal., 22% (73 cal.) from fat; 37 g protein; 8.1 g fat (1.7 g sat.); 27 g cargo (4.9 g fiber); 652 mg sodium; 126 mg chol.