Photo: Leigh Beisch; Styling: Dan Becker
Total Time
45 Mins
Yield
Serves 4 or 5

This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas.

How to Make It

Step 1

Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.

Step 2

Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.

Step 3

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.

Step 4

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.

Step 5

Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.

Step 6

Remove stems, skins, and seeds from poblanos and discard; chop poblanos.

Step 7

Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.

Step 8

*Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.

Step 9

Note: Nutritional analysis is per serving.

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