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Quick chicken posole Recipe

Quick chicken posole
Source: Chatelaine

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Ingredients

  • 3 tbsp olive oil, divided
  • 1 onion, thinly sliced
  • 1 jalapeño, seeded, thinly sliced (optional)
  • 2 garlic cloves, minced
  • 1 tsp cumin seeds, crushed (see Kitchen Tip)
  • 900 mL low-sodium chicken broth
  • 454 g skinless, boneless chicken thighs, halved crosswise
  • 796-mL can diced tomatoes
  • 1 cup canned hominy or navy beans, drained and rinsed
  • 2 tbsp lime juice
  • cilantro, (optional)
  • queso fresco cheese, (optional)
  • sliced radishes, (optional)
  • strips of tortilla, (optional)
  • diced avocado, (optional)
PREP TIME
15m
COOK TIME
20m
TOTAL TIME
35m
YIELD
6 to 8 servings

Instructions

  • HEAT 1 tbsp oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, 4 min. Add jalapeno, garlic and cumin and cook, stirring, for 2 min. Add broth and chicken and bring to a simmer. Poach chicken, turning a few times, until no longer pink inside, 10 min.
  • REMOVE chicken to a plate and shred with 2 forks. Skim broth and discard any scum with spoon.
  • STIR tomatoes, hominy and chicken into broth and cook until heated through, 4 min. Stir in lime juice and remaining 2 tbsp oil. Serve with cilantro, queso fresco, tortilla strips, radish and avocado on the side.

Side Dishes

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A recipe from Chatelaine

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