posole de posada

10 Servings
2 tablespoons Olive oil
1 large Yellow onion; chopped
Cloves garlic; minced
1½ pounds Boneless; skinless chicken breast, cubed
1 teaspoon New mexico dried red chile; crushed
½ cup White wine
½ cup Water
1½ teaspoon Dried oregano; crushed
2 teaspoons Ground cumin
Bay leaves
1 cup New mexico green chile; roasted, peeled, seeded and chopped
1 can White hominy with the juice; (no.10)

There are many New Mexicans who do not feel Christmas is complete without several bowls of posole complemented with a fiery red sauce. Traditionally made with ground or cubed pork this version made with chicken makes a terrific low fat dish for a holiday buffet. Heat the oil in a heavy frying pan and saute' the onion, garlic, cubed chicken and red chile, stirring occasionally, until the chicken is lightly browned. Add the oregano, cumin and bay leaves. Pour the wine and water into the pan, cover and cook for 30 minutes. Put the hominy (with the liquid) into a large soup pot. Add the green chile and the chicken mixture (with the liquid) and cook, over low heat, for at least one hour, stirring occasionally. Remove the bay leaves and serve in soup bowls with the Holiday Red Chile Sauce NM. Lynn Nusom is the author of nine cookbooks, including Christmas in New Mexico, The New Mexico Cook Book, The Tequila Cook Book, The Sizzling Southwestem Cookbook and more than 650 newspaper and magazine articles on cooking and travel.

Recipe by: Lynn Nusom

Posted to MC-Recipe Digest V1 #929 by Walt Gray <waltgray@...> on Nov 28, 1997

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