HOMINY IN CHILI RECIPES

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SOUTHWESTERN HOMINY RECIPE: HOW TO MAKE IT - TASTE OF HOME



Southwestern Hominy Recipe: How to Make It - Taste of Home image

This recipe has been in our family for a long time, but I'm not sure where it originated. Though it has a Southwestern flair, we love it here in Missouri.

Provided by Taste of Home

Categories     Side Dishes

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
2 cans (15-1/2 ounces each) golden hominy, rinsed and drained
2 to 3 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHICKEN POSOLE VERDE SOUP RECIPE | ALLRECIPES



Chicken Posole Verde Soup Recipe | Allrecipes image

One of my favorite casual restaurants in Las Vegas is Chino Latino in the Cosmopolitan Hotel. They have the best Chicken Posole Verde that I tried to duplicate at home. Serve garnished with cilantro, avocado, and lime wedges.

Provided by Valerie

Categories     Chicken Soup

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours 0 minutes

Yield 8 servings

Number Of Ingredients 13

4 large skinless, boneless chicken breasts
1 tablespoon cumin
1 teaspoon ground black pepper
1 teaspoon adobo seasoning
½ lime, juiced
6 tomatillos, husked and chopped, or to taste
3 serrano chiles, stemmed, or to taste
1 onion, chopped
3 garlic cloves, peeled, or to taste
1 bunch cilantro
1 tablespoon kosher salt
1 (32 fluid ounce) container chicken stock
1 (15.5 ounce) can white hominy, drained

Steps:

  • Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
  • Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
  • Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
  • Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
  • Simmer over medium heat until flavors are well-mixed, about 30 minutes.

Nutrition Facts : Calories 179.3 calories, CarbohydrateContent 12.4 g, CholesterolContent 58.9 mg, FatContent 3.4 g, FiberContent 2.4 g, ProteinContent 23.9 g, SaturatedFatContent 0.8 g, SodiumContent 1230.4 mg, SugarContent 2.6 g

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CHICKEN POSOLE VERDE SOUP RECIPE | ALLRECIPES
One of my favorite casual restaurants in Las Vegas is Chino Latino in the Cosmopolitan Hotel. They have the best Chicken Posole Verde that I tried to duplicate at home. Serve garnished with cilantro, avocado, and lime wedges.
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