Green Chile and Chicken Posole
1 lb. boneless skinless chicken breast, cut into 1-inch pieces
1 tsp. dried thyme
2 Tbsp. canola oil
` large yellow onion. chopped
1 jalapeno, chopped
2 cloves garlic, minced
2 cups Santa Fe Ole Hatch Green Chile
1 cup cilantro, chopped
4 c low-sodium chicken broth
2 cups Los Chileros Organic White Corn Posole
Lime wedges
Directions:
Place the posole in a bowl and cover with water overnight. When you are ready to make your posole, drain, rinse and set aside
Sprinkle the chicken with 1/2 tsp thyme, salt and pepper. Set to the side
In a large saucepan heat the vegetable oil over medium heat, and add the onion and jalapeño
Cook for a few minutes until soft, adding the garlic towards the last minute of cooking so as to prevent it from burning
Transfer mixture to a blender or food processor and then add the green chiles, cilantro, and 1/2 tsp thyme
Puree until smooth. Return mixture to the saucepan, and cook over medium heat for approx. 5 min, or until the sauce thickens to your liking
Add the posole, broth, and seasoned chicken to the saucepan, and simmer, covered, until the chicken is tender and cooked through and posole is soft
Serve hot with lime wedges
Click here for Los Chileros Organic White Corn Posole
Click here for Santa Fe Ole Hatch Green Chile
