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| Green Chile–Chicken Posole October, 2004 Serves 8 / This traditional New Mexican dish features dried posole (hominy), corn kernels with the hull and germ removed. In this version, avocado slices, diced tomatoes, and fresh cilantro add a healthy, fresh-from-the-garden taste. The red chili sauce is easy to make, but you can also use store-bought. Serve with corn tortillas. 1 cup chopped red onion 1 12-ounce package dried posole (hominy) 3 boneless, skinless chicken breast halves (about 1-1/4 pounds), cut into 1/2-inch cubes 2 teaspoons minced garlic 3 cups water 2 cups chicken broth 1 tablespoon dried oregano 1 tablespoon ground New Mexico chili pepper powder 1 teaspoon salt 1 4-ounce can diced green chilies 1 15-ounce can black beans, drained and rinsed 1 teaspoon ground cumin Salt and pepper, to taste Red Chili Sauce 1 tablespoon canola oil 2 tablespoons all-purpose flour 4 tablespoons New Mexico chili pepper powder 2 cups water Salt, to taste Diced avocado, diced tomato, grated jack cheese, and fresh chopped cilantro, for garnish 1. Place onion, posole, and chicken in slow cooker. Add garlic, water, and broth. Add oregano, chili pepper powder, and salt; stir. Cover and cook on low for 8 hours or on high for 4 hours. 2. Thirty minutes prior to serving, add green chilies, black beans, and cumin. Add salt and pepper to taste. Stir and re-cover. 3. To make red chili sauce, heat canola oil in a medium saucepan and add flour. Sauté until brown, about 3 minutes. Add chili pepper powder, water, and salt. Whisk until smooth and simmer 15 minutes. Serve posole drizzled with sauce and topped with garnishes. Nutrition Facts Per Serving: Calories: 306 calories, % fat calories: 15, Fat: 5g,Saturated Fat: 1g, Cholesterol: 39mg, Protein: 26g, Carbohydrate: 40g, Fiber: 10g, Sodium: 786mg |