Name: Green Chile Mole Pozole
Prep time: 10 minutes
Cook time: 8 hours
Yield: 6 to 8 servings
Ingredients: 6 cups chicken broth; 2 (29 oz.) cans hominy, drained; 2 cups chopped roasted green chiles*; 1 large white onion, chopped; 4 cloves garlic, minced; 2 boneless, skinless chicken breasts (1 to 1 ½ lbs.)

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Green Chile Mole Pozole

Recipe by Suzanne Klein and Dan Hayward

Healthy Cooking

Braising & Slow Cooking

A delicious fusion of mole and Hatch green chiles, perfectly timed for the late summer chile season.

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Serves 6 to 8 servings

Prep Time 10 minutes

Cooking Time 8 hours

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Ingredients

6 cups chicken broth 2 (29 oz.) cans hominy, drained 2 cups chopped roasted green chiles* 1 large white onion, chopped 4 cloves garlic, minced 2 tsp. Mexican Mole

1 tsp. Mexican Oregano

1 tsp. Mayan Sea Salt

1/2 tsp. Hatch Green Chile Powder (optional)*

2 boneless, skinless chicken breasts (1 to 1 ½ lbs.)

Mexican Mole (Nut-Free)

Directions

Mix everything except the chicken in a slower cooker crock. Nestle chicken breasts into the mixture. Cook on high for 4 hours or low for 8 hours. Remove chicken breasts, use two forks to shred them, then stir the shredded chicken back into the broth.

Recipe Notes

*Fresh roasted green chiles are ideal for this recipe but if these are hard to find in your region, you can use the canned variety. Add the Hatch Green Chile Powder for a little extra heat.