Posole with chicken and chili
Votes: 14
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 385, total fat 10 G., saturated fats 2 G., proteins 36 G., carbohydrates 43 G., fiber 8 G., cholesterol 91 mg, sodium 1591 mg, sugar 0 G.
Calories 385, total fat 10 G., saturated fats 2 G., proteins 36 G., carbohydrates 43 G., fiber 8 G., cholesterol 91 mg, sodium 1591 mg, sugar 0 G.
This simplified version of Mexican posole soup takes just half an hour to prepare, but the spices, fresh jalapeños, and canned chili peppers deliver a rich flavor. Serve with corn chips, topping each serving with fresh radishes and avocado.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g skinless and boneless chicken breasts, diced
- 1 teaspoon dried thyme
- 2 tablespoons of vegetable oil
- 1 large white onion, diced
- 1 jalapeño pepper, chopped (remove seeds to reduce heat)
- 2 cloves garlic, crushed
- 3 x 170g cans whole green chili peppers, drained
- 1 cup fresh cilantro
- 4 cups low-fat, low-salt chicken broth
- 2 x 425g cans hominy corn, drained
- Thin slices of avocado, radish, and/or oven-baked corn chips, for serving
We recommend
Recipes with similar ingredients: chili pepper, hominy corn, radish, cilantro, chicken breasts, thyme
Cooking the dish according to the recipe:
- Sprinkle the chicken with 1/2 teaspoon of thyme and season with salt and pepper to taste; set aside.
- Heat vegetable oil in a large saucepan over medium heat. Add the onion, jalapeño, and garlic and cook until softened, about 4 minutes. Transfer to a blender, then add the chili pepper, cilantro, and the remaining 1/2 teaspoon thyme and blend until smooth. Return the puree to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns dark green, about 5 minutes.
- Add the broth, hominy corn, and chicken to the pot. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes, and/or corn chips, if desired.
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