Chicken and Poblano Posole

chicken-poblano-posole
Photo by Charles Masters
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 330 calories
    • Fat 14 g (3 g saturated fat)
    • Cholesterol 78 mg
    • Sodium 876 mg
    • Protein 34 g
    • Carbohydrate 17 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 24 mg

Heat the oil in a large pot over medium-high heat. Add the onion, poblano, garlic, oregano, cumin, and 1/2 teaspoon salt. Cook, stirring often, until the onion is tender, 3 to 4 minutes. Add the tomatoes and cook until they begin to break down, 2 to 3 minutes.Add the broth, chicken, and hominy. Cover and bring to a boil. Reduce heat; simmer until the chicken is opaque throughout, 3 to 4 minutes.Top the soup with the Cheddar and cilantro and serve with the lime wedges.

Ingredients

  1. Check 3 tablespoons olive oil
  2. Check 1 small onion, chopped
  3. Check 1 poblano pepper, chopped
  4. Check 2 cloves garlic, chopped
  5. Check 1 teaspoon dry oregano
  6. Check 3/4 teaspoon ground cumin
  7. Check Kosher salt
  8. Check 1 14.5-ounce can diced tomatoes, drained
  9. Check 6 cups low-sodium chicken broth, warmed
  10. Check 3 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
  11. Check 1 15.5-ounce can hominy, rinsed
  12. Check Grated Cheddar, fresh cilantro, and lime wedges, for serving

Directions

  1. Heat the oil in a large pot over medium-high heat. Add the onion, poblano, garlic, oregano, cumin, and 1/2 teaspoon salt. Cook, stirring often, until the onion is tender, 3 to 4 minutes. Add the tomatoes and cook until they begin to break down, 2 to 3 minutes.
  2. Add the broth, chicken, and hominy. Cover and bring to a boil. Reduce heat; simmer until the chicken is opaque throughout, 3 to 4 minutes.
  3. Top the soup with the Cheddar and cilantro and serve with the lime wedges.