Donna's Posole

Native Americans taught newcomers to this country how to make hominy. It is made from white or yellow corn kernels from which the hull and germ have been removed either mechanically or chemically by soaking the corn in lime or lye. Hominy is sold canned or dried. It is commonly served as part of a casserole or soup. When ground it is called hominy grits. The hominy in this recipe gives the soup a southwestern flavor. Corn could be substituted in this recipe if hominy is unavailable.

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 skinless boneless chicken breast, cut in 1" cubes
  • 2 cloves garlic, minced
  • 4 ounces canned green chiles, chopped
  • 1 -15 ounce can hominy
  • 1 -15 ounce can diced tomatoes with chiles
  • 1 -15 ounce can fat-free chicken broth
  • hot pepper sauce and salt to taste

In a medium saucepan or soup pan, heat oil. Add onions, cumin, and oregano and cook over medium heat until translucent. Add chicken and fry until brown. Add garlic and green chiles and cook 1 minute.

Add remaining ingredients. Bring to a boil, reduce heat and simmer for 10 - 30 minutes or until the desired consistency. Add hot pepper sauce and salt to taste.

Serves 4

Nutritional Information per serving:

Calories 180 Fat, gm. 5 Protein, gm. 12 Carb. gm. 21 Cholesterol, mg. 25 Fiber, gm. 5

Local And Regional News

Photo Galleries

E-News Registration