Chile-chicken Posole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, diced
• 1 teaspoon dried thyme
• salt (i did not use)
• pepper
• 2 tablespoons vegetable oil
• 1 jalapeno pepper, chopped (seed if less heat is desired)
• 2 garlic cloves, minced
• 3 (6 ounce) cans whole green chilies, drained (18 oz total)
• 1 cup fresh cilantro leaves
• 4 cups low sodium chicken broth
• 2 (15 ounce) cans hominy, drained and rinsed (30 oz total)
• avocado, slices
• sliced radish
• tortilla chips

Recipe

• 1 season chicken with salt, pepper and 1/2 tsp thyme - i used no salt.
• 2 heat vegetable oil in large saucepan over medium heat. add the onion, jalapeno and garlic and cook until soft, about 4 minutes. transfer to blender.
• 3 add the chiles, cilantro and remaining 1/2 tsp thyme to the blender and puree until smooth. (i added a little of the broth to help it blend better).
• 4 return sauce to the saucepan and cook over medium heat, stirring, until it thickens and turns deep green, about 5 minutes.
• 5 add the chicken, broth and hominy to the saucepan, cover and simmer until the chicken is cooked through, about 10 minutes.
• 6 garnish and serve. (the radishes did nothing for me, i would not use again. i did sprinkle with a little more chopped cilantro).