Posole De Posada

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Yellow onion - chopped (large)
3		Garlic - minced
1 1/2 lbs	681g / 24oz	Boneless - skinless chicken breast, cubed
1 teaspoon	5ml	New Mexico dried red chile - crushed
1/2 cup	118ml	White wine
1/2 cup	118ml	Water
1 1/2 teaspoons	7.5ml	Dried oregano - crushed
2 teaspoons	10ml	Ground cumin
2		Bay leaves
1 cup	146g / 5.1oz	New Mexico green chile - roasted, peeled seeded and chopped
1		White hominy with the juice - (no.10)

Recipe Instructions

There are many New Mexicans who do not feel Christmas is complete without several bowls of posole complemented with a fiery red sauce. Traditionally made with ground or cubed pork this version made with chicken makes a terrific low fat dish for a holiday buffet. Heat the oil in a heavy frying pan and saute' the onion, garlic, cubed chicken and red chile, stirring occasionally, until the chicken is lightly browned.

Add the oregano, cumin and bay leaves. Pour the wine and water into the pan, cover and cook for 30 minutes. Put the hominy (with the liquid) into a large soup pot. Add the green chile and the chicken mixture (with the liquid) and cook, over low heat, for at least one hour, stirring occasionally. Remove the bay leaves and serve in soup bowls with the Holiday Red Chile

Sauce NM. Lynn Nusom is the author of nine cookbooks, including Christmas in New Mexico, The New Mexico Cook Book, The Tequila Cook Book, The Sizzling Southwester Cookbook and more than 650 newspaper and magazine articles on cooking and travel.

Source:
Lynn Nusom

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