I made this the other night and got a few inquires, I thought I'd share it with you. It is a rather low/fat/cal version. Not the traditional Mexican Posole (can be high in fat) but with the toppings, the soul of the soup is the same and gives a satisfying feeling. So do try this, make sure you serve it with warm tortillas and include all the toppings, it is integral to the Posole. If you have any questions contact me at ecbadgee@aol.com. It really is simple to make, this is my personal recipe so I had to create it on paper, hope it is clear and concise for you. COOK ON........

Chicken Posole

Ingredients Serves 8

3 Lbs boneless skinless thighs, (remove fat and cut into chunks)

1 Tbsp olive oil

1 onion, chopped

4 celery stalks, diced

2 carrots, sliced

4-6 garlic cloves smashed & chopped fine

1 can diced green chilies (if you prefer hotter you can do a can of diced jalapeno)

1 1/2 tsp oregano

1 1/2 tsp thyme

1 1/2 tsp basil

2 bay leaves

1 tsp Menudo mix spice (optional)

1 large can hominy

2 quarts chicken broth,

Toppings:

sliced radishes (soak in cold water for 1 hr, removes some heat)

Cilantro, 1 bunch chopped

1 lemon or lime sliced

3 green onions chopped

Extra hot sauce

Saute chopped onion in olive oil for 5 minutes, then add celery & carrots, saute another 3 minutes, add garlic, oregano, thyme basil and menudo mix, saute 1 minute. Add broth, hominy and bay leaves. Let simmer for 15 minutes then add chicken chunks, done when chicken is cooked and tender.

Serve in bowl with squirt of lime or lemon juice, cilantro, radishes, & onions. Serve with warm tortillas.