Chicken Posole

Chicken Posole
Dana Gallagher
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preparation
45
minutes
cooking
135
minutes
Serves 12

Ingredients

1
4 1/2- to 5-pound chicken
4
medium onions
1
celery stalk, cut into 2-inch chunks
4 to 6
sprigs
parsley
1/2
teaspoon
black pepper
2
fresh poblano chiles, seeded and chopped, or two 4 1/2-ounce cans
3
fresh jalapenos, seeded and chopped
4
large cloves garlic, minced
2
15-ounce cans hominy, drained
1
tablespoon
salt
1
tablespoon
ground cumin
1
tablespoon
chili powder
1
teaspoon
ground or dried oregano
1/2
cup
chopped fresh cilantro
3
tablespoons
fresh lime juice

Directions

  1. Place the chicken, 1 onion (peeled and quartered), and the celery, parsley, and pepper in a large Dutch oven or stockpot. Add 12 cups of water and bring to a boil. Cover, reduce heat, and simmer for 1 hour.
  2. Remove the chicken from the broth, let cool, and remove the meat from the bones, shredding it into bite-size pieces; set aside.
  3. Strain the cooking liquid and discard the solids, then pour the liquid back into the pot. Coarsely chop the remaining onions. Add the chopped onions, poblanos, jalapeños, and garlic. Bring to a boil over medium-high heat. Add the chicken, hominy, salt, cumin, chili powder, and oregano. Reduce heat to a simmer and let cook for 30 minutes.
  4. Before serving, stir in the cilantro and lime juice. Serve warm and top with tortilla chips, chopped avocado, and sliced radishes, if desired.

 

 

Cynthia Nicholson
November 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 28 %
  • Calcium 36 mg
  • Carbohydrate 14 g
  • Cholesterol 61 mg
  • Fat 6 g
  • Fiber 3 g
  • Iron 2 mg
  • Protein 22 mg
  • Sat Fat 2 g
  • Sodium 770 mg
What does this mean? See Nutrition 101.

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