Chicken Posole

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
365
protein 
43 g
sodium 
763 mg
carbohydrates 
29 g
fat 
9 g
fiber  
8 g
cholesterol 
108 mg
Servings 
6
Ingredients 

2 tsp canola oil
1½ lb skinless chicken breast, boned and defatted,cut into cubes
1½ tsp minced garlic
1 sm onion, peeled and diced
2 Tbsp diced green chili
4 cups canned hominy, drained
2 tsp chili powder
¾ tsp coriander powder
½ tsp cumin powder
¾ tsp dried oregano
Pinch freshly ground black pepper
¼ tsp paprika
1 tsp sea salt
3 qt chicken stock
1 qt vegetable stock

Garnish
¾ cup thinly sliced radish
1½ cups shredded cabbage
1½ cups thinly sliced onion
2 Tbsp chopped cilantro
1 lime, cut into 6 wedges

Instructions 
  1. Heat canola oil in a large saucepan. Add chicken and sear on outside. Add garlic, onions and green chilies and sauté briefly. Add remaining ingredients except for garnish (radish, cabbage, onion, cilantro and lime wedge.)
  2. Bring to a boil, reduce heat and simmer 45 minutes.
  3. Portion 1½ cups chicken posole into a bowl. Garnish with 2 tablespoons sliced radish, ¼ cup cabbage, ¼ cup onion, 1 teaspoon cilantro and 1 lime wedge. Repeat for remaining servings.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.