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Ingredients
- Adding hominy to posole
- WEEKNIGHT CHICKEN POSOLE
- 3 poblano chiles
- Meat from three chicken thighs, diced
- 1/4 cup all purpose flour
- 1 tablespoon ground oregano
- 4 tablespoons canola oil, divided
- 6 cloves garlic, diced
- 1 large onion, diced
- 4 cups reduced sodium chicken stock
- 2 tablespoons regular or ancho chile powder (or more taste)
- 1 tablespoon smoked paprika (or more to taste)
- 1 tablespoon cumin (or more to taste)
- 2 cans (15 ounces each) hominy, drained
- Salt and pepper to taste
View Full Recipe at Everyday Southwest
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1200g | |
| Calories 804 | |
| Calories from Fat 529 | 66% |
| Total Fat 60.0g | 75% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.22g | |
| Cholesterol 0mg | 0% |
| Sodium 1517mg | 63% |
| Potassium 1370mg | 39% |
| Total Carbs 53.85g | 14% |
| Dietary Fiber 11.7g | 39% |
| Sugars 6.94g | 5% |
| Protein 17.59g | 28% |
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