Chicken Posole

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I just tried a new recipe from the January 2010 Sunset magazine! It is so yummy. I pretty much followed the recipe, but I took an easier approach to cooking it. It is so yummy you have to try it. Warning, this is spicy, not too spicy, but to the unitiated beware.

Roast 3 Poblano peppers, peel and chop
1 large onion chopped
garlic (4 cloves chopped)
2 cans hominy (drained and rinsed)
chicken thighs boned and skinned 1 1/2 lbs; I could not find boned skinned so I skinned and boned 5 thighs
olive oil
3 Cups reduced sodium chicken broth
1 TB of ground red new mexico chile
Garnishes sliced avocado, lime wedges, cilantro and sour cream

If you like screamin hot mexican food just add more red new mexico chile

roast the peppers and chop

brown the chicken in a cooking pot (small soup pot) in olive oil
add the onion, garlic and poblano peppers and garlic, add 1 TB of ground chile and cook until the onions are soft
warm the broth in microwave; add the broth and hominy to the pot
cook for about 15 minutes

Serve with avocados and lime wedges for sure; I added the sour cream (just a dollop) and cilantro too - yum yum!

This is so simple, but just so good - Try it if you like a little spice in your life!