Chipotle Chicken Posole
Savor the bold and smoky flavors of Chipotle Chicken Posole, a hearty, Mexican-inspired stew that’s perfect for cozy dinners or meal prepping. Tender chunks of seared chicken thighs are braised with hominy, earthy spices like cumin and smoked paprika, and the rich heat of chipotle peppers in adobo sauce, creating a dish bursting with depth and warmth. This comforting recipe is further elevated with garnishes of fresh cilantro, crisp radish slices, and a zesty squeeze of lime, delivering the perfect balance of smoky, savory, and fresh flavors. Ready in just over an hour and serving six, this one-pot wonder is as easy as it is flavorful. Whether you're a posole traditionalist or new to this classic dish, this Chipotle Chicken Posole will quickly become a family favorite!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 30 ounces hominy
- 1 large yellow onion
- 4 cloves garlic
- 2 peppers chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 6 cups chicken broth
- 1.5 teaspoons dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons oil (vegetable or olive)
- 0.25 cup fresh cilantro
- 4 medium radishes
- 1 whole lime
Instructions
Dice the yellow onion and mince the garlic. Chop the cilantro and slice the radishes thinly for garnishing later. Set aside.
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then add them to the pot. Sear the chicken for 3 minutes per side, until golden brown. Remove from the pot and set aside.
In the same pot, add the diced onion. Saute for 3-4 minutes until softened, scraping up any browned bits from the bottom of the pot.
Stir in the minced garlic, oregano, cumin, smoked paprika, and the remaining salt and pepper. Cook for 1 minute until fragrant.
Add the chipotle peppers, adobo sauce, chicken broth, and hominy (including its liquid) to the pot. Stir to combine.
Return the seared chicken thighs to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30 minutes.
After 30 minutes, remove the chicken thighs and shred them with two forks. Return the shredded chicken to the pot and stir well.
Simmer uncovered for 10 more minutes to thicken and allow flavors to meld.
Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, radish slices, and a squeeze of lime juice.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1794 mg | 78% | |
| Total Carbohydrate | 26.1 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.4 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 590 mg | 13% | |
*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.
