Quick chicken posole

1

PREP TIME

15 min

TOTAL TIME

35 min

Serves

6 to 8

Quick chicken posole

Photo, Roberto Caruso.


Ingredients

  • 3 tbsp olive oil , divided
  • 1 onion , thinly sliced
  • 1 jalapeño , seeded, thinly sliced (optional)
  • 2 garlic cloves , minced
  • 1 tsp cumin seeds , crushed (see Kitchen Tip)
  • 900 mL low-sodium chicken broth
  • 454 g skinless, boneless chicken thighs , halved crosswise
  • 796-mL can diced tomatoes
  • 1 cup canned hominy or navy beans , drained and rinsed
  • 2 tbsp lime juice
  • cilantro , (optional)
  • queso fresco cheese , (optional)
  • sliced radishes , (optional)
  • strips of tortilla , (optional)
  • diced avocado , (optional)

Instructions

  • HEAT 1 tbsp oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, 4 min. Add jalapeno, garlic and cumin and cook, stirring, for 2 min. Add broth and chicken and bring to a simmer. Poach chicken, turning a few times, until no longer pink inside, 10 min.
  • REMOVE chicken to a plate and shred with 2 forks. Skim broth and discard any scum with spoon.
  • STIR tomatoes, hominy and chicken into broth and cook until heated through, 4 min. Stir in lime juice and remaining 2 tbsp oil. Serve with cilantro, queso fresco, tortilla strips, radish and avocado on the side.

How to spatchcock a chicken

Nutrition (per serving)

  • Calories
  • 140,
  • Protein
  • 14 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 5 g,
  • Fibre
  • 2 g,
  • Sodium
  • 498 mg.
  • Excellent source of
  • folate

Kitchen Tip: Place cumin seeds on cutting board and crush with bottom of small saucepan or frying pan.

Kitchen Tip: This recipe makes enough for a second dinner or the best bag lunch.