Green Chile–Chicken Posole
  • 1cup chopped red onion
  • 112-ounce package dried posolehominy
  • 3 boneless, skinless chicken breast halves (about 1-1/4 pounds), cut into 1/2-inch cubes
  • 2teaspoons minced garlic
  • 3cups water
  • 2cups chicken broth
  • 1tablespoon dried oregano
  • 1tablespoon ground New Mexico chili pepper powder
  • 1teaspoon salt
  • 14-ounce can diced green chilies
  • 115-ounce can black beans, drained and rinsed
  • 1teaspoon ground cumin
  • Salt and pepperto taste
  • 1tablespoon canola oil
  • 2tablespoons all-purpose flour
  • 4tablespoons New Mexico chili pepper powder
  • 2cups water
  • Saltto taste
  • Diced avocado, diced tomato, grated jack cheese, and fresh chopped cilantrofor garnish
  1. Place onion, posole, and chicken in slow cooker. Add garlic, water, and broth. Add oregano, chili pepper powder, and salt; stir. Cover and cook on low for 8 hours or on high for 4 hours.
  2. Thirty minutes prior to serving, add green chilies, black beans, and cumin. Add salt and pepper to taste. Stir and re-cover.
  3. To make red chili sauce, heat canola oil in a medium saucepan and add flour. Sauté until brown, about 3 minutes. Add chili pepper powder, water, and salt. Whisk until smooth and simmer 15 minutes. Serve posole drizzled with sauce and topped with garnishes.
Recipe Notes
Nutrition Facts
Green Chile–Chicken Posole
Amount Per Serving
Calories 306
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts Per Serving: Calories: 306 calories, % fat calories: 15, Fat: 5g,Saturated Fat: 1g, Cholesterol: 39mg, Protein: 26g, Carbohydrate: 40g, Fiber: 10g, Sodium: 786mg