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Cooking

Chicken Posole Wraps

Limed corn is the secret to this classic New Mexican comfort food. Flour tortillas and lime wedges are traditional accompaniments.

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1 can posole (limed corn) or hominy (15 oz.)

1 foil pouch chicken breast (7 oz.)

1 can chopped green chilies (4 oz.)

1 cube chicken bouillon

1/2 cup chopped onion

2 cloves garlic, minced

1 teaspoon oregano

1 teaspoon ground cumin

1 tablespoon olive oil

1 cup water

1 package (dozen) 8-inch tortillas

At Home

Place onion and garlic in a zip-top bag. Drain posole and chilies, then combine in a separate bag.

In Camp

Sauté onion, garlic, oregano, and cumin in oil until onion softens. Add remaining ingredients and bring to a boil, stirring to dissolve bouillon. Simmer 5 minutes or until posole is heated through. Use tortillas to roll or dip. Serves 2.