Curried Posole Chili

Muir Glen Curried Posole Chili Recipe


2 boneless skinless chicken breasts

4 carrots, peeled and finely chopped

1 onion, finely chopped

1 apple, peeled, cored and finely chopped

2 tablespoons olive oil

1/2 teaspoon salt

1 14.5-oz can Muir Glen Fire Roasted Diced Tomatoes with Green Chilis

1 15-oz can white hominy, drained

2 cups buttermilk

1 cup chicken broth

2 teaspoons curry

1 teaspoon cumin

1/4 cup fresh cilantro, chopped

1/4 cup sour cream

salt and pepper to taste

Prep time: 10 minutes  |  Total time: 30 minutes

Winning recipe from 2013 Muir Glen Fire Roasted Tomato Soup and Chili Throwdown. Submitted by CJ Johnson.

Preparation & Directions

  1. Sprinkle chicken with 1/4 teaspoon of salt. Sauté in 1 tablespoon of olive oil until cooked thoroughly.

  2. Finely chop chicken and set aside.

  3. Sauté carrots, onion, and apple in 1 tablespoon of olive oil over medium heat. Season with 1/4 teaspoon salt.  Cook until vegetables are tender, about 4 minutes.

  4. Add curry and cumin and sauté for 1 minute longer.

  5. Puree 1/3 of the sautéed vegetables/apple in food processor.

  6. Place all ingredients (except cilantro and sour cream) in a large pot and simmer for 10 minutes.  Season with salt/pepper.

  7. Serve immediately garnished with a dollop of sour cream and fresh cilantro.