In a Dutch Oven
Posole with Cheddar, Scallions & Cilantro
1¼ pounds skinless boneless chicken thighs, trimmed and cut into 1½-inch chunks
½ teaspoon black pepper
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 (15-ounce) cans hominy, drained
1 (14½-ounce) can diced tomatoes
1½ cups reduced-sodium chicken broth
1 (8-ounce) can tomato sauce
2 teaspoons smoked paprika
1½ teaspoons dried oregano
6 tablespoons shredded fat-free Cheddar cheese
6 scallions, chopped
⅓ cup chopped fresh cilantro
1 Sprinkle chicken with pepper. Heat 1 teaspoon of oil in medium nonstick Dutch oven over medium-high heat. Add chicken, in batches, and cook, turning, until browned, about 6 minutes per batch; transfer to plate.
2 Reduce heat to medium. Add remaining 1 teaspoon oil to Dutch oven. Add onion and garlic; cook, stirring, until onion is golden, about 8 minutes.
3 Return chicken to Dutch oven along with hominy, tomatoes, broth, tomato sauce, paprika, and oregano; bring to boil. Reduce heat and simmer, covered, until flavors are blended and stew is slightly thickened, about 1 hour.
4 Divide posole evenly among 6 bowls; sprinkle each serving with 1 tablespoon Cheddar and one-sixth of scallions and cilantro.
PER SERVING (1⅓ cups stew and 1 tablespoon cheese): 315 Cal, 10 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 63 mg Chol, 780 mg Sod, 31 g Carb, 8 g Sugar, 6 g Fib, 24 g Prot, 128 mg Calc.
FYI Hominy is dried white or yellow corn kernels with the germ and hull removed. This is accomplished either mechanically or by soaking the corn in slaked lime or lye. When hominy is ground, it is called hominy grits or grits. It is usually cooked in milk or water and served in a porridge-like form as a side dish for breakfast.