Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Smoky spices and peppers gives posole a mild heat that can be tamed with a dollop of sour cream and sprinkling of shredded cheese.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (32 oz each) cartons Hy-Vee chicken broth | ||
| 2 (15.5 oz each) cans Hy-Vee white hominy, drained | ||
| 2 (14.5 oz each) cans Hy-Vee fire-roasted diced tomatoes | ||
| 1 can(s) chipotle peppers in adobo sauce | ||
| 2 ½ c. chopped fresh cilantro, divided | ||
| 1 tsp. Hy-Vee dried oregano | ||
| 1 Hy-Vee rotisserie chicken, skin removed, deboned and chopped | ||
| 3 tbsp. Hy-Vee Select olive oil | ||
| 1 c. chopped baby carrots | ||
| 2 c. diced yellow onion, divided | ||
| 1 poblano pepper, seeded and diced | ||
| 2 avocados, seeded and chopped | ||
| 2 c. Hy-Vee Mexican shredded cheese | ||
| 2 c. crushed Hy-Vee tortilla chips | ||
| 1 c. Hy-Vee sour cream, optional |
Directions
- In a large stockpot, combine broth, hominy, tomatoes, 2 teaspoons adobo sauce (save extra for another use), 2 cups cilantro, oregano and chicken. Heat through over medium-high heat.
- In a large skillet, heat olive oil. Sauté carrots, 1 cup onion and poblano pepper about 5 minutes or until tender. Add to stockpot.
- Allow to heat through and serve hot.
- Top with avocado, cheese, tortilla chips, remaining diced onion, remaining cilantro and if desired, sour cream.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 30mg
- Sodium: 1230mg
- Total Carbohydrates: 25g
- Protein: 12g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 35%
0%
Iron 4%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Spring 2012.