Chicken Verde Posole
4 large chicken breasts-boneless, skinless
2 quarts low sodium chicken stock
12 ounce jar verde salsa (cheater cheater! lol)
1 small can diced green chiles
4 15 ounce cans white hominy-rinsed & drained
1 med. onion- diced
4 small-medium yukon gold potatoes-diced
4 cloves of garlic-crushed
4-5 celery stalks w/ leaves- chopped
1 teaspoon oregano
1 teaspoon cumin
olive oil
Toppings- optional or use all!
-shredded cabbage
-radishes
-avocado
-cheese
-baked tortilla chips or strips
-green onions
In a large pot add 1 teaspoon olive oil- cook onion until translucent, add celery & garlic. Add in Cumin & oregano, stir for a minute. Place in chicken, stock, & salsa & diced chiles. Bring to a boil, cover & simmer on low for an hour to cook chicken. Remove chicken to let cool- shred & place aside. Add in potatoes & hominy, bring back to boil- cook for 15-20 min or until potatoes are cooked. Return chicken to the pot, and get your bowls & toppings ready!
2 quarts low sodium chicken stock
12 ounce jar verde salsa (cheater cheater! lol)
1 small can diced green chiles
4 15 ounce cans white hominy-rinsed & drained
1 med. onion- diced
4 small-medium yukon gold potatoes-diced
4 cloves of garlic-crushed
4-5 celery stalks w/ leaves- chopped
1 teaspoon oregano
1 teaspoon cumin
olive oil
Toppings- optional or use all!
-shredded cabbage
-radishes
-avocado
-cheese
-baked tortilla chips or strips
-green onions
In a large pot add 1 teaspoon olive oil- cook onion until translucent, add celery & garlic. Add in Cumin & oregano, stir for a minute. Place in chicken, stock, & salsa & diced chiles. Bring to a boil, cover & simmer on low for an hour to cook chicken. Remove chicken to let cool- shred & place aside. Add in potatoes & hominy, bring back to boil- cook for 15-20 min or until potatoes are cooked. Return chicken to the pot, and get your bowls & toppings ready!
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