Red Chicken Posole
Published March 11, 2013 | Written by The Healthline Editorial Team
Traditional Posole is made with pork butt or shoulder, which adds a lot of fat and calories and takes hours to make. By purchasing a rotisserie chicken from your local supermarket, this dish becomes easy to prepare with less fat and a lot of flavor.
|Serving size:||approx. 1 cup|
|Calories per serving:||243|
|Total Fat 5.4g||8%|
- 1 (3 to 4 lb.) fully-cooked rotisserie chicken
- 3 cups fat-free, less-sodium chicken broth Vegetable cooking spray
- 1 large onion chopped
- 2 teaspoons chopped garlic
- 2 tablespoons ground ancho chile powder
- 1 teaspoon cumin
- 1/2 teaspoon dried Mexican oregano
- 1 (29 oz.) can yellow hominy
- drained 1 (4 oz.) can diced green chiles
Step by Step:
- Garnish: minced onion, fresh cilantro, sliced radishes, and lime wedges
- Remove meat from chicken and place bones and skin in a large saucepan, reserving meat.
- Bring mixture to a boil, reduce heat, and simmer for 30 minutes.
- Strain broth, discarding bones and skin and skimming any fat off the surface.
- In a large Dutch oven or soup pot coated with vegetable cooking spray, sauté onion over medium heat, about 3 to 4 minutes or until translucent.
- Add garlic, chile powder, cumin, and oregano and cook 30 seconds or until fragrant. Stir in reserved broth and chicken meat and bring to a simmer.
- Add hominy and green chiles and cook 5 minutes.