NEW MEXICAN-STYLE CHICKEN POSOLE

NEW MEXICAN-STYLE CHICKEN POSOLE image

Yield 6 servings

Number Of Ingredients 11

2 lbs boned, skinned chicken thighs
1 onion (8 oz total), peeled and chopped
1 red bell pepper, rinsed, stemmed, seeded and chopped
2 cloves garlic, peeled and minced
3 cups fat-skimmed chicken broth
2 cans (14.5 oz ea) hominy, rinsed and drained
1 can (10 0z) red tomatoes with jalapenos
1 tsp dried oregano
2 quarts (6 oz) spinach leaves, rinsed
Salt, pepper, cumin to taste
Lime wedges, avocado, cilantro and radishes for garnish

Steps:

1. Rinse chicken and pat dry. Trim off and discard any fat. Cut chicken into one-inch chunks. 2. In a non-stick 5 quart pan, combine chicken and 2 Tblspns water. Cover and cook over medium-high heat, stirring occasionally, until very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until chicken is browned, about 8 minutes. 3. Add onion, bell pepper and garlic; stir often until onion is lightly browned, 3 to 5 minutes. Add broth, hominy, tomatoes, oregano and cumin. Bring to a boil over high heat, then reduce heat, cover and simmer to blend flavors, about 10 minutes. Stir in spinach and cook just until wilted, 1-2 minutes. Add salt and pepper to taste. Ladle into wide individual bowls or large serving bowl. Serve garnishes alongside.