Posole, Ole!

This past week I made one of my all-time favorite autumn dishes - Posole! A rich combination of green chili, hominy and chicken, this is the perfect warm-me-up dish for chilly weather! This is also a GREAT Vegetarian Dish if made without the Chicken!

Boil 2-3 cups of dried posole in enough water to cover for 2-3 hours until the posole "pops" open and is soft enough to eat.

Season chicken breasts (bone-in) with Salt, Pepper and Adobo Seasoning and bake until done. Allow it to rest then refrigerate until you are ready to use it!


Once your posole and chicken is ready, you are ready to get cooking!

First, you start with 3 Tomatillos, a can of Salsa Verde.....

and a couple of cloves of garlic (I LOVE the large cloves I found!).....

then put it all in a food processor until smooth. Set it to the side.


Remove the skin from the chicken and cut it into cubes.



Drain out part of the water from the posole and add the chicken so it looks like this.


Then add one can of Green Chili Enchilada Sauce to the pan....


along with 1 cup of chicken broth and the mixture from the food processor...

Simmer it all for 30 minutes and you are ready to serve! Garnish with Cilantro and Cabbage for a great fresh taste!

Let me know if you liked this recipe and how it turned out for you!