Curried Posole Chili
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
Winning recipe from 2013 Muir Glen Fire Roasted Tomato Soup and Chili Throwdown. Submitted by CJ Johnson.
Preparation & Directions
Sprinkle chicken with 1/4 teaspoon of salt. Sauté in 1 tablespoon of olive oil until cooked thoroughly.
Finely chop chicken and set aside.
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.
Add curry and cumin and sauté for 1 minute longer.
Puree 1/3 of the sautéed vegetables/apple in food processor.
Place all ingredients (except cilantro and sour cream) in a large pot and simmer for 10 minutes. Season with salt/pepper.
Serve immediately garnished with a dollop of sour cream and fresh cilantro.