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Chicken Posole de Panz

1 Tablespoon Smart Balance, Or Your Preferred Cooking Oil
1 pound Boneless, Skinless Chicken Breasts, Cubed
1 whole Yellow Onion, Rough Chopped
1 can (14 1/2 Oz. Size) White Hominy Drained And Rinsed
1 can (14 1/2 Oz. Size) Yellow Hominy Drained And Rinsed
1 can (8 Oz. Size) Chopped Green Chile
3 whole Cored Fresh Tomatoes Diced
2 Tablespoons Red-chile Powder
1 teaspoon Ground Cumin
4 cups Low Sodium Chicken Broth
2 Medium Limes - Optional


In a pan or in the crock of your slow cooker (I can brown in mine) add the Smart Balance oil and heat over medium-high heat. Then add cubed chicken breasts and start to brown it. When chicken is halfway browned add the chopped yellow onion and mix well. Cook until chicken is fully browned and onion is softened. If using a pan, transfer chicken and onion to the slow cooker. Add all of the remaining ingredients except the limes into the slow cooker. I use between 32 and 40 ounces of broth, depending if we want a brothy posole or a stewy posole. Set the slow cooker to 8 hours on low. Before ladling the posole into serving bowls, wash the limes, cut each in half and squeeze into a suitable container. Ladle the posole into serving bowls. Add about a teaspoon of lime juice to your bowl and stir. Mangia! Note: The recipe can be adapted for an electronic pressure cooker by browning the chicken breasts in the cooker and following the steps below. Set pressure cooker to high for 8 minutes. Bring pressure down manually and serve.

Source: tastykitchen.com