Holy Mole' Chicken Posole

Easy - for beginners

Description

Ingredients

2 Tbsp extra virgin olive oil
1 1/2 lbs boneless, skinless chicken breasts cut into 1 inch pieces
1 large white onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and cut into 1/2 inch dice
1 red or green bell pepper seeded and cut into 1/2 inch dice
2 14.5 oz cans hominy drained and rinsed
1 14.5 oz can diced tomatoes (do not drain)
1 15.5 oz can kidney beans, (do not drain)
1/2 of 4 oz can diced green chiles (add more or less depending on taste)
2 Tbsp tomato paste
4 Tbsp smooth peanut butter
1/2 of 8.25 oz jar prepared mole' (prefer Rogelito Bueno)
1 tsp cumin
1 tsp dried pregano
1/2 tsp chili powder
1/2 tsp cinnamon (optional)
3 14.5 oz cans chicken broth
sour cream for garnish (optional)
fresh chopped cilantro for garnish (optional)
warm corn or flour tortillas for garnish (optional)

Method

In a large skillet heat olive oil over medium heat. Add chicken, onion, garlic, and carrots. Cook, stirring occasionally, 5 - 10 minutes until chicken is almost opaque. Remove from heat and cool. Spray 5 quart crockpot with cooking spray. Place chicken mixture in crockpot. Add next 5 ingredients and stir. In a medium mixing bowl combine tomato paste, peanut butter, mole', cumin, oregano, chili powder, cinnamon, and one can chicken broth. Whisk until mixed thoroughly. If mixture is too thick, add about 1/2 c . water. Pour mixture, along with other two cans of chicken broth, into crockpot. Place cover on crockpot and cook over low heat 5 - 6 hours. If soup gets too thick, add water by 1/2 c. measurements. Soup should have the consistency of a stew. If it is too thin, add tomato paste. Ladle into bowls and serve with souir cream and cilantro. Serve warmed tortills alongside soup.