You are here: Home » Recipes » Chicken Posole with Green Chilies Chicken Posole with Green Chilies Yield servings PrintEmail Ingredients 2 tablespoons Corn or Canola Oil1 pound boneless skinless chicken breast, cut into 1 inch cubes1 -- yellow onion, finely chopped4 cloves garlic, minced2 tablespoons chili powder3/4 teaspoon ground cumin3/4 teaspoon dried oregano4 cups chicken stock or prepared broth1 -- 14 1/2 ounce can diced fire roasted tomatoes, with juice1 -- 30 ounce can white hominy, raised and drained6 -- green chilies, roasted, skinned, deveined and chopped -- Salt and freshly ground pepper -- Garnish: lime wedges, avocado slices and green onions. Instructions In a soup pot over medium heat, heat the oil. Working in batches to avoid overcrowding the pan, add the chicken and brown on all sides until opaque, but not browned. Transfer chicken to a bowl and set aside. To the pot add the onion and saute until softened and slightly browned, about 5 minutes. Add the garlic, chili powder, cumin and oregano and cook while stirring to blend the spices for 1 minute longer. Add the stock, tomatoes, hominy, green chili and chicken with any juices, and salt and pepper. Bring to a boil over med-high heat then reduce heat to low, cover and simmer until the chicken is cooked through and the soup is fragrant, about 20 minutes. Serve with avocado slices, sliced green onion and lime wedges for garnish, along with tortillas.