My first taste of posole was at a Kansas City Restaurant, Gram & Dun. This restaurant, and the dish, were an experience that I won’t forget. We sisters grew up eating hominy, so we’ve always liked it, but I’d never thought about using it as an ingredient in this type dish. After the Gram and Dunn meal, I set out to invent my own posole and this lightened up chicken version was born. I should also tell you that in my pasole recipe research, several sources site this Mexican style stew as a hangover remedy (just in case you ever need that information). At only 2 Weight Watchers Freestyle points per serving, you can afford to indulge a dish with these bold flavors. ~Tracy
- 1 tsp olive oil
- 2 medium cloves garlic, crushed or minced
- 1/2 c. finely diced white or yellow onion
- 1/4 c. chopped, pickled jalapenos – use more or less depending the level of heat you’re comfortable with
- 1/4 c. finely chopped cilantro, reserve some of the bunch for topping
- 1/2 t. salt
- 3 ½ c. canned hominy, drained
- 4 c. fat free chicken broth
- 10 oz. green chile enchilada sauce, I used Old El Paso
- 2 ½ c. cooked and shredded boneless, skinless chicken breasts
- 4 c. finely chopped cabbage
- 2 limes
- In large stock pot, heat olive oil.
- Saute garlic onion, jalapenos, and cilantro until onion begins to appear translucent.
- Add salt, hominy, chicken broth, enchilada sauce.
- Bring mixture to a boil and immediately reduce to simmer.
- Simmer for 15-20 minutes on low.
- While homiy mixture simmers, roughly chop more cilantro, and slice limes.
- Place approximately ½ c. cabbage mixture in the bottom of bowl.
- Spoon hominy mixture over the cabbage.
- Top with chopped cilantro and freshly squeezed lime juice.
WW Freestyle Info.: Makes 8 servings at 2 points per serving.