Posole Recipe
Warm up your kitchen with this flavorful and comforting Chicken and Poblano Posole recipe. Roasted poblano peppers add a smoky depth to the dish, complemented by tender chicken, hominy, and aromatic Mexican oregano. Topped with creamy avocado, zesty lime, fresh cilantro, spicy radish, and a dollop of sour cream, this posole is a delightful balance of flavors and textures. A perfect dish to enjoy on a chilly day or when you crave a bowl of hearty goodness.
— Constant Cookbook
Ingredients
- 3 large poblano peppers (1 lb. total)
- 6 garlic cloves
- 1 large onion
- 2 cans (14 1/2 oz. each) white hominy, or one bag soaked overnight
- 1 1/2 pounds boned, skinned chicken thighs*
- 1/2 teaspoon kosher salt
- 2 teaspoons dried Mexican oregano*, divided
- 2 tablespoons olive oil
- 3 cups reduced-sodium chicken broth
- 3 tablespoons ground red New Mexico chiles*
- Garnishes: sliced avocado, lime wedges, cilantro sprigs, radish slices, and sour cream
Instructions
- Preheat broiler. When hot, broil poblanos on a baking sheet covered in foil, until blackened, turning as needed, about 8-10 minutes.
- Meanwhile, in a food processor or blender, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
- Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
- Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
- Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
- Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
- Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
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