Speedy Chicken Posole with Avocado and Lime

Photo: Leigh Beisch; Styling: Dan Becker

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

Yield: Serves 4 or 5
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 436
  • Calories from fat: 39%
  • Protein: 32g
  • Fat: 19g
  • Saturated fat: 4.2g
  • Carbohydrate: 36g
  • Fiber: 7.2g
  • Sodium: 715mg
  • Cholesterol: 89mg

Ingredients

  • 3 large poblano chiles (1 lb. total)
  • 6 garlic cloves
  • 1 large onion
  • 2 cans (14 1/2 oz. each) white hominy
  • 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, and sour cream

Preparation

  1. 1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
  6. 6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
  7. 7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
  8. *Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.
  9. Note: Nutritional analysis is per serving.
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