Chicken Posole Recipe

3.3
(99)
Chicken posole is served in a bowl with cilantro, lime, avocado, and radish garnish.
Photo: Dana Gallagher
Hands On Time:
45 mins
Total Time:
2 hrs 15 mins
Yield:
12 serves

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

  • ½ 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

  • ½ 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.

Nutrition Facts (per serving)

200 Calories
6g Fat
14g Carbs
22mg Protein
Nutrition Facts
Calories 200
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 61mg 20%
Sodium 770mg 33%
Total Carbohydrate 14g 5%
Protein 22g
Calcium 36mg 3%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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