Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 tablespoon 15ml Yellow onion - chopped (large)

  3. 3 Garlic - minced

  4. 1 1/2 lbs 681g / 24oz Boneless - skinless chicken breast, cubed

  5. 1 teaspoon 5ml New Mexico dried red chile - crushed

  6. 1/2 cup 118ml White wine

  7. 1/2 cup 118ml Water

  8. 1 1/2 teaspoons 7 1/2ml Dried oregano - crushed

  9. 2 teaspoons 10ml Ground cumin

  10. 2 Bay leaves

  11. 1 cup 146g / 5.1oz New Mexico green chile - roasted, peeled seeded and chopped

  12. 1 White hominy with the juice - (no.10)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions There are many New Mexicans who do not feel Christmas is complete without several bowls of posole complemented with a fiery red sauce. Traditionally made with ground or cubed pork this version made with chicken makes a terrific low fat dish for a holiday buffet. Heat the oil in a heavy frying pan and saute' the onion, garlic, cubed chicken and red chile, stirring occasionally, until the chicken is lightly browned. Add the oregano, cumin and bay leaves. Pour the wine and water into the pan, cover and cook for 30 minutes. Put the hominy (with the liquid) into a large soup pot. Add the green chile and the chicken mixture (with the liquid) and cook, over low heat, for at least one hour, stirring occasionally. Remove the bay leaves and serve in soup bowls with the Holiday Red Chile Sauce NM. Lynn Nusom is the author of nine cookbooks, including Christmas in New Mexico, The New Mexico Cook Book, The Tequila Cook Book, The Sizzling Southwester Cookbook and more than 650 newspaper and magazine articles on cooking and travel.


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