Chicken Posole Verde

Ingredients

• 1 Tblsp olive oil

• 2 garlic cloves, pressed

• 1 can (29oz) white hominy, drained

• 2 cups chicken broth

• 1 can (10oz) medium green enchilada sauce

• 1 cup water

• 1 tsp dried Mexican oregano

• 2 cups diced cooked chicken

• 1 cup thinly sliced green cabbage

• 2 Tblsp chopped fresh cilantro

• 1 lime (I use 1 Tblsp lime juice)

Instructions

1. Add oil and pressed garlic to 4qt casserole pot; heat over med-high heat 1-3 minutes or until garlic is golden brown and fragrant. Meanwhile, drain hominy.

2. Immediately add broth, enchilada sauce, water, oregano and hominy to casserole; bring to boil, reduce heat to medium; simmer 8 minutes.

3. As hominy mixture comes to a boil, dice chicken. Add chicken to casserole; simmer until heated through.

4. As posole simmers, thingly slice cabbage and chop cilantro. Slice lime into wedges.

5. Top each serving with cabbage, garnish with cilantro and lime wedges or add lime juice just before serving. EnJOY!

Shared from The Joy’s of Kitchen Creations