This healthy and hearty chicken posole soup is ready in 20 minutes!
Place the green chilies and ½ cup of chicken stock in a blender or food processor and puree until smooth. Briefly set aside until ready to use.
Heat the olive oil in a medium Dutch oven or pot over medium heat. When hot, add the minced onions and garlic and sauté for 3 minutes until the onions become translucent and the garlic is fragrant. (Be careful not to burn this mixture, people!) Add the oregano, cumin and chili powder and cook for 1 minute. Add the green chili puree, shredded chicken, hominy and remaining chicken stock to the Dutch oven/pot and bring the mixture to a boil. Then lower the heat to a simmer and cook for 10 minutes. Taste your posole and season with salt.
Ladle the posole into bowls and garnish with fresh lime juice and toppings of your choice.
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This was awesome!! Made it to recipe, and it was delicious! Only change I made was to omit the red onion garnish, only because I didn’t cook the onions down completely at the beginning. If you’re making this, prepare extra garnish, because the garnishes really makes this posole great! Was questioning the radishes, but they were great, and I wished I’d bought extra avocado!
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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