Jeri Kay's World

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Chicken Posole

with 3 comments

I made some delicious Chicken Posole for poker night. I’ve been very interested in hominy ever since I read that Juanita’s mexican style hominy has less carbs than other hominy. With the help of Darlin Dan, I found the perfect recipe. The first time I tried to make Posole, I made it with tomato sauce……………big mistake! Darlin took me to taste menudo and told me that Chicken Posole tastes just like that.
Here’s the recipe–
INGREDIENTS
  • 2 1/2 pounds chicken 
  • 4 tablespoons vegetable oil, divided
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 1/2 quarts chicken broth
  • 3 cups water
  • 1 teaspoon crumbled dried oregano
  • 2 teaspoons salt
  • 4 tablespoons chili powder, or to taste
  • 3 cups white hominy, rinsed and drained

  DIRECTIONS

  1. Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
  2. Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired.

Serve with chopped onion and lemon.

 

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Written by jerimartinez5011

March 22, 2009 at 4:57 pm

Posted in low carbin' it

3 Responses

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  1. hi jeri can you email me this receipt i have chicken and a ineed a new way to fix it. thanks

    renay

    March 22, 2009 at 5:51 pm

  2. OOOOO Sounds wonderful! Did you use white or dark meat chicken? Sounds like a great use for roasted chicken quarters.Hugs,Vikki

    Vikki

    March 22, 2009 at 9:54 pm

  3. Hi-I used about half a chicken that I boiled-I used the other half for chicken salad! The first time I made it, I used thighs

    Jeri

    March 28, 2009 at 10:46 am


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