Ingredients
1 onion
chopped
3 large carrots
chopped
3 celery stalks
chopped
1/2 tablespoon garlic
finely chopped
2 tablespoons vegetable oil
2 1/2 cups hominy (2 - 15 ounce cans)
1 can chicken (about 12 ounces)
4 cups water
1 teaspoon cayenne or jalapeño chilies
seeds removed and finely chopped (optional)
1/2 teaspoon chili powder (optional)
1/2 teaspoon oregano (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
Steps
In a medium-sized pot, brown onion, carrots, celery, and garlic in vegetable oil over medium heat for 10 minutes.
Add hominy, chicken, and water. If using cayenne pepper, jalapeño chilies, chili powder, or oregano, add that, too. Mix well.
Bring pot to a boil. Lower heat and cook for about 10 minutes.
Add salt and pepper. Serve hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 224 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Cholesterol | 38 mg |
| Sodium | 440 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 15 g |
| Vitamin D | 0 mcg |
| Calcium | 42 mg |
| Iron | 1 mg |
| Potassium | 256 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Posole. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.