SPEEDY CHICKEN POSOLE WITH AVOCADO AND LIME

SPEEDY CHICKEN POSOLE WITH AVOCADO AND LIME image

Yield 4 people

Number Of Ingredients 11

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3 large poblano chiles (1 lb. total)
6 garlic cloves
1 large onion
29 oz white hominy
1.5 lbs. boned, skinned chicken thighs
0.5 tsp. kosher salt
2 tsp. dried Mexican oregano, divided
2 tbsp. olive oil
3 cups reduced-sodium chicken broth
3 tbsp. ground red New Mexico chiles
Garnishes: sliced avocado, lime wedges, cilantro springs, and sour cream

Steps:

1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes. 2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside. 3. Cut chicken into 1- to 1.5-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken. 4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and saute until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds. 5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes. 6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos. 7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes. Per serving: 436 cal. 39% (169 cal.) from fat; 32 g protein; 19 g fat (4.2 g sat.); 36 g carbo (7.2 g fiber); 715 mg sodium; 89 mg chol. Sunset Magazine, January 2010