Chicken Posole
Dive into the bold, comforting flavors of homemade Chicken Posole, a traditional Mexican stew that's as vibrant as it is satisfying. This hearty dish features tender shredded chicken, chewy white hominy, and an aromatic red chile sauce made with smoky guajillo and ancho chiles, garlic, and spices like cumin and oregano. Simmered to perfection, this posole is packed with rich, authentic flavor in every spoonful. Topped with fresh garnishes like crunchy shredded cabbage, zesty lime wedges, sliced radishes, creamy avocado, and fragrant cilantro, it’s a feast for the senses. Serve it alongside crisp tostadas or tortilla chips to add the perfect crunchy finishing touch. Whether you're warming up on a chilly evening or hosting a cozy gathering, this easy-to-make Chicken Posole is sure to impress.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 30 ounces white hominy (drained and rinsed)
- 6 cups chicken broth
- 3 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 4 pieces garlic cloves
- 1 large, halved yellow onion
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups water
- 1 for garnish lime wedges
- 1 cup, for garnish shredded cabbage
- 5 pieces, for garnish radishes (thinly sliced)
- 0.25 cup, for garnish fresh cilantro (chopped)
- 1 piece, for garnish diced avocado
- 1 batch, for serving tostadas or tortilla chips
Instructions
In a large pot, combine the chicken breasts, chicken broth, and 2 cups of water. Add half of the onion and 2 garlic cloves. Bring to a boil, then reduce heat to a simmer and cook for 20-25 minutes or until the chicken is cooked through.
While the chicken cooks, prepare the chile sauce. Remove the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 30-40 seconds on each side until fragrant, being careful not to burn them.
Place the toasted chiles in a bowl and cover with hot water. Let them soak for 10 minutes until softened.
Transfer the soaked chiles to a blender along with the remaining garlic, the other half of the onion, oregano, and cumin. Add 1 cup of the soaking liquid from the chiles and blend until smooth.
Once the chicken is cooked, remove it from the pot and shred using two forks. Discard the onion and garlic from the broth, then strain the chile sauce into the pot using a fine-mesh sieve to remove any solids.
Add the hominy to the pot and return the shredded chicken to the broth. Let it simmer for another 20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
Serve the posole hot, and provide garnishes such as lime wedges, shredded cabbage, sliced radishes, chopped cilantro, diced avocado, and tostadas or tortilla chips on the side for topping.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6303 mg | 274% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 13.4 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4543 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
