Hatch Green Chile Chicken Posole Food

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CHILE-CHICKEN POSOLE



Chile-Chicken Posole image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound skinless, boneless chicken breasts, diced
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 large white onion, diced
1 jalapeno pepper, chopped (remove seeds for less heat)
2 cloves garlic, minced
3 6-ounce cans whole green chiles, drained
1 cup fresh cilantro
4 cups low-fat, low-sodium chicken broth
2 15-ounce cans hominy, drained
Sliced avocado and radishes and/or baked corn chips, for garnish (optional)

Steps:

  • Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
  • Photograph by Antonis Achilleos

HATCH GREEN CHILE CHICKEN POSOLE



Hatch Green Chile Chicken Posole image

You may substitute turkey for the chicken. It's a great use of turkey leftovers after Thanksgiving.

Yield Sixteen 8 oz.

Number Of Ingredients 13

4 quarts water
56 oz. chicken broth
1-2 lb. pkg. BUENO® Posole
2 tsp. salt
¼ cup butter unsalted
1 Tbsp. flour
1 large onion
1-13 oz. container BUENO® Hatch Autumn Roast® Green Chile
4 cups cooked shredded chicken meat
pinch BUENO® Oregano
1 tsp. BUENO® Ground Cumin
pinch bay leaf ground
fresh parsley

Steps:

  • Using a Dutch oven or heavy pot, add 2 quarts water, chicken broth, posole and salt.
  • Heat on medium-high and cook posole for 45-60 minutes minutes until tender.
  • In separate saucepan, melt butter and sauté onions with flour for 5-10 minutes until golden brown.
  • Transfer sautéed onions and browned flour to posole and stir.
  • Add remaining water, green chile, chicken, oregano, cumin and bay leaf.
  • Simmer entire mixture until slightly thickened for at least 30-35 minutes.
  • Garnish with fresh parsley and enjoy.

GREEN CHILE POSOLE



Green Chile Posole image

This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings

Number Of Ingredients 8

1 pork tenderloin (1 pound), cut into 1-in. pieces
2 cans (15 ounces each) hominy, rinsed and drained
1 can (4 ounces) chopped green chiles
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth, divided
3 tomatillos, husked and chopped
Optional: Sliced avocado, lime wedge, sliced jalapenos, sliced radishes, chopped cilantro and sour cream

Steps:

  • Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.

Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.

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