Chicken Posole

0412dish-15
Photo by Dana Gallagher
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  • Serves 12
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 200 calories
    • Calories 28 calories from fat
    • Fat 6 g
    • Sat Fat 2 g
    • Cholesterol 61 mg
    • Sodium 770 mg
    • Protein 22 mg
    • Carbohydrate 14 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 36 mg

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.Remove the chicken from the broth, let cool, and remove the meat from the bones, shredding it into bite-size pieces; set aside.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.Before serving, stir in the cilantro and lime juice. Serve warm and top with tortilla chips, chopped avocado, and sliced radishes, if desired.  

Ingredients

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