Chicken Posole

1. 1

   Reserve four tablespoons of chopped onion for garnish.

2. 2

   Combine garlic, onion and butter in a 4-quart pan.

3. 3

   Cook over medium-high heat, stirring constantly.

4. 4

   When onion looks slightly transparent, add chicken.

5. 5

   In a separate bowl, pour one cup of broth, flour and chili powder and mix well.

6. 6

   Add green chilies to the pan, then the flour mixture.

7. 7

   Mix well, add hominy, remaining 2 cups of broth and cook for another 15 minutes at a slow boil.

8. 8

   Shred cabbage.

9. 9

   Slice the lime.

10. 10

    Warm corn tortillas in a skillet.

11. 11

    Serve the posole garnished with a handful of cabbage, a dollop of sour cream, a tablespoon of chopped onion and lime juice squeezed on top.

No additional tips available.