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Spicy Chicken and Hominy Soup
This slow-cooked soup is also called "posole," a traditional good luck New Year's meal in my native New Mexico. Everyone makes it differently—my soup answers the age-old chili question, "Red or green?" by using both!—Janet Christine McDaniel, Arlington, Texas
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce
- 2 cans (14-1/2 ounces each) chicken broth, divided
- 1 can (15 ounces) hominy, rinsed and drained
- 1 can (4 ounces) chopped green chiles
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
Directions
- 1. In a large skillet, brown chicken in oil. With a slotted spoon, transfer chicken to a 3- or 4-qt. slow cooker. In the same skillet, saute onion and garlic in drippings until tender; add to chicken.
- 2. Place chipotle peppers and 1/4 cup broth in a blender or food processor; cover and process until blended. Add to chicken mixture. Stir in the hominy, chiles, seasonings and remaining broth. Cover and cook on low for 4-5 hours or until chicken is tender.
Nutrition Facts
1-1/2 cups: 277 calories, 10g fat (2g saturated fat), 67mg cholesterol, 1558mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 26g protein.
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