Picture: Sunset magazine
Posole
Lighter, quicker, simpler. What more could you ask for? If you get boneless thighs from the market, the recipe is a snap.
2 lbs chicken thighs, boned and skinned
2 Tbsp water
Rinse chicken and pat dry. Trim off any extra fat and discard. Cut chicken into 1-inch chunks.
Combine chicken and water in a 5- to 6-quarter pan, cover, and cook over medium-high heat until juicy, about 20 minutes.
Uncover, increase heat to high, and cook stirring often, until chicken is browned, about 8 minutes.
1 onion (8oz), diced
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
———
2 cans (14 oz each) chicken broth
2 cans (14 oz each) hominy, rinsed and drained
1 can (10 oz) red enchilada sauce
1 tsp dried oregano
Add onion, bell pepper, and garlic, stirring often until softened and lightly browned, about 5 minutes.
Add all the other ingredients. Bring to a boil over high heat, then reduce heat to a simmer. Cover and cook about 10 minutes.
2 qts (6 oz) spinach leaves, rinsed
salt, pepper
lime wedges (optional)
Stir in spinach and cook just long enough to wilt spinach.
Salt and pepper to taste.
Ladle into wide individual bowls. Garnish with lime to squeeze into stew, if desired.
Servings: 6
Nutritional analysis: 337 cal, 22% from fat; 37g protein; 8.1g fat; 27g carbs; 652mg socium; 126mg cholesterol
Credits: Sunset magazine, October 2005