| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Southwest, Chicken |
10 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Yellow onion; chopped |
| 3 |
|
Cloves garlic; minced |
| 1 1/2 |
lb |
Boneless; skinless chicken breast, cubed |
| 1 |
ts |
New mexico dried red chile; crushed |
| 1/2 |
c |
White wine |
| 1/2 |
c |
Water |
| 1 1/2 |
ts |
Dried oregano; crushed |
| 2 |
ts |
Ground cumin |
| 2 |
|
Bay leaves |
| 1 |
c |
New mexico green chile; roasted, peeled, seeded and chopped |
| 1 |
cn |
White hominy with the juice; (no.10) |
INSTRUCTIONS
There are many New Mexicans who do not feel Christmas is complete without
several bowls of posole complemented with a fiery red sauce. Traditionally
made with ground or cubed pork this version made with chicken makes a
terrific low fat dish for a holiday buffet. Heat the oil in a heavy frying
pan and saute' the onion, garlic, cubed chicken and red chile, stirring
occasionally, until the chicken is lightly browned. Add the oregano, cumin
and bay leaves. Pour the wine and water into the pan, cover and cook for 30
minutes. Put the hominy (with the liquid) into a large soup pot. Add the
green chile and the chicken mixture (with the liquid) and cook, over low
heat, for at least one hour, stirring occasionally. Remove the bay leaves
and serve in soup bowls with the Holiday Red Chile Sauce NM. Lynn Nusom is
the author of nine cookbooks, including Christmas in New Mexico, The New
Mexico Cook Book, The Tequila Cook Book, The Sizzling Southwestem Cookbook
and more than 650 newspaper and magazine articles on cooking and travel.
Recipe by: Lynn Nusom
Posted to MC-Recipe Digest V1 #929 by Walt Gray <waltgray@mnsinc.com> on
Nov 28, 1997
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