Chicken Posole
Publix
30 min.
4
X
Ingredients
3/4 cup chopped onion1 can chopped green chiles
1/2 chopped poblano pepper1/2 tsp. salt
2 chopped cloves garlic1 ripe avocado
1-1/2 tsp. cumin1 lime
1 cup chopped cooked chicken1/2 cup queso fresco (or Monterey Jack)
2 cups chicken stock1 Tbsp. olive oil
1 can hominy, drained and rinsed
Directions
Cook onion and poblano pepper in oil until tender (4-5 minutes). Add garlic and cumin and cook another minute. Stir in chicken, stock, hominy, chiles, and salt; bring to a boil. Reduce heat and simmer for 7 minutes. Dice avocado and toss in lime juice from 1/2 of the lime. Top each serving with cheese and avocado. Serve with tortilla chips or bread.