Chicken posole chili recipe

Chicken Posole Chili
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Yes, there is Mexican food besides tacos and burritos. Try the taste of posole, a Mexican ingredient as authentic as pasta is in Italy.
Ready in: 45 mins
Ingredients
Serves: 4
- 1 (4 ounce) can green chiles
- 1 clove garlic, sliced
- 2 pounds skinless, boneless chicken breast
- 6 cups chicken stock
- 1 yellow onion, finely chopped
- 2 teaspoons ground cumin
- 1 bay leaf
- 1/2 teaspoon dried thyme, crumbled
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1 (16 ounce) can hominy
Preparation method
Prep: 15 mins | Cook: 30 mins
1. In a blender or small food processor, combine the chiles with their juices and the sliced garlic. Pulse until smooth.
2. Combine remaining ingredients except hominy in a large, oven-safe skillet or Dutch oven. Place Dutch oven over medium heat and bring liquids to a boil, then simmer on low heat for 15 minutes.
3. Using a slotted spoon, remove chicken breasts from the pot. Shred with two forks and reserve.
4. Stir hominy and the chile-garlic mixture into the chili. Bring back to a boil, then simmer again for 15 minutes on low. Return chicken to skillet and heat through, then serve.
Reference: Chicken posole chili recipe
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