Using a Dutch oven or heavy pot, add 2 quarts water, chicken broth, posole and salt.
4 quarts water, 56 oz. chicken broth, 1-2 lb. pkg. BUENO® Posole, 2 tsp. salt
Heat on medium-high and cook posole for 45-60 minutes minutes until tender.
In separate saucepan, melt butter and sauté onions with flour for 5-10 minutes until golden brown.
¼ cup butter, 1 Tbsp. flour
Transfer sautéed onions and browned flour to posole and stir.
1 large onion
Add remaining water, green chile, chicken, oregano, cumin and bay leaf.
1-13 oz. container BUENO® Hatch Autumn Roast® Green Chile, 4 cups cooked shredded chicken meat, pinch BUENO® Oregano, 1 tsp. BUENO® Ground Cumin, pinch bay leaf
Simmer entire mixture until slightly thickened for at least 30-35 minutes.
Garnish with fresh parsley and enjoy.
fresh parsley