Quick and Easy 20-Minute Chicken Posole Recipe

Ingredients
<br>- 1 tablespoon olive oil
<br>- 1 large onion, thinly sliced
<br>- 2 cloves garlic, minced
<br>- 2 teaspoons dried oregano
<br>- ½ teaspoon ground cumin
<br>- 2 (14.5 ounce) cans chicken broth
<br>- 1 (15 ounce) can white hominy
<br>- 1 (7 ounce) can chopped green chile peppers, drained
<br>- 1 (2 ounce) can sliced black olives, drained
<br>- ¾ pound skinless, boneless chicken breast meat - cut into cubes
<br><p></p>Directions
<br>step 1: In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin.  Cook, covered, 5 minutes, until onions are tender.
<br>step 2: Stir in broth, hominy, chile peppers and olives.  Bring to a boil, then reduce heat to medium.  Stir chicken into pot.  Cover and cook until chicken is no longer pink, 5 to 10 minutes.
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Ingredients
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- ½ teaspoon ground cumin
- 2 (14.5 ounce) cans chicken broth
- 1 (15 ounce) can white hominy
- 1 (7 ounce) can chopped green chile peppers, drained
- 1 (2 ounce) can sliced black olives, drained
- ¾ pound skinless, boneless chicken breast meat - cut into cubes

Directions
step 1: In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender.
step 2: Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.

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