Mexican Posole
Tired of the same old chili? Then meet this Mexican posole recipe. The dish includes hominy along with lots of other good stuff like chicken and chiles.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Spoon
- Ladle
- Serving bowl
- Airtight container
- Refrigerator
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 white onion, diced
- 4 poblano peppers, seeded and diced
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1½ teaspoons coriander
- 1 bay leaf
- Salt
- freshly ground black pepper
- 5 cups chicken broth
- 2½ cups cooked shredded chicken
- Two 14-ounce cans hominy, drained
- 2 limes, cut into segments
- 1 bunch radishes, thinly sliced
- ½ cup chopped fresh cilantro
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