CHICKEN POSOLE

Months ago while catching an episode of Rachael Ray, she had actress Julie Benz share a simple recipe called Chicken Posole. This recipe originally sparked my interest because it's gluten free and having one family member who eats only gluten free can sometimes be a little challenging when it comes to family dinners. It only took one din for this awesome and simple recipe to become a keeper. It's almost like a tex-mex sort of chili, but there's no beans. It has become a staple at our house and finds its way into our rotation of meals quite often, especially now that it's fall and football season.

We had the link saved, but they've removed the full recipe from Rachael Ray and now only have a video. So over the weekend Mike and I sat down and wrote everything out. We've made a few changes from the original recipe, by adding more hominy, using a specific type of tomato and adding diced green chilies. We hope you enjoy this Chicken Posole as much as we do. 

Chicken Posole

originally from Julie Benz on Rachael Ray

5 cups Chicken Broth

2 cans Hominy, drained

1 can Corn, drained

2 cans Petite Dice Fire Roasted Tomatoes, DON'T DRAIN

1 can Diced Green Chilies

1-2 Jalapeños, chopped

1 Tbsp Chili Powder

3/4 Tbsp Oregeno

1 Rotesorrie  Chicken, chopped

Toppings: 

Radishes, sliced

Lettuce

Sour Cream

Green Onions

Cilantro

Limes

Avocados

Bring chicken broth to a boil and add hominy, corn, tomatoes, green chilies, jalapeño, chili powder & Oregeno. 

Let simmer for 30 minutes, then add chicken and simmer another 30 minutes. 

To serve put radish slices and chopped lettuce in bottom on bowl. Top with posole and garnish with avocado, sour cream, cilantro, onions and lime. 

Enjoy! Happy Tuesday!