Chicken Posole

This recipe is from my dear friend Andrea.  I am definitely going to give it a try.  Looks super easy and delicious.  She gets rave reviews from her Mother-in-Law, so it must be great!  Andrea suggests serving with avocado.


1 tsp olive oil
1 onion thinly sliced
salt and pepper for seasoning
1 32oz container low sodium chicken broth
1 28oz can diced tomatoes, drained
1 dried ancho chili, thinly sliced, or 1/4 tsp crushed red pepper
2 cups shredded chicken (already roasted at the store...or roast your own)
1 15oz can hominy, rinsed
1 lime, sliced for garnish

Heat oil in a large saucepan over medium heat, add the onion and 1/4 tsp salt and pepper and cook, stirring occasionally, until soft and beginning to brown.  About 10-12 minutes.

Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, about 3-4 minutes.

Serve with sliced lime and avocado (optional, but recommended).

I suggest serving with a nice Mexican beer, but if you want to have it wine, I would recommend an un-oaked Chardonnay or a crisp Pinot Gris.