Speedy Chicken Posole with Avocado and Lime

  • Crackerjack Posted: 01/13/10
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    One of the few recipes from Sunset that I really didn't care for. I didn't give it one star because it was edible. Anything that is not horrible gets more than 2. I followed the recipe exactly except used a lot less red pepper than the recipe called for. Even so, it was still way too spicy. The hominy wasn't cooked long enough to be a good texture. Chicken thighs were too fatty for this recipe, which tended to be more brothy than a stew. The flavor was pretty one dimensional. I didn't enjoy it and didn't finish it. My husband ate his whole bowl, but I won't be making it again.

  • lynniesan Posted: 01/17/10
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    Loved this recipe! I've never made posole before, but both my husband and I agreed that it tasted like a spent a LOT of time in the kitchen, even though it was true to the 45 min hands-on time. It would have been less if I had prepped everything before starting to cook. Someone commented on the chicken thighs being too fatty/greasy... I removed a lot of the fat from the thighs I used when I was cutting up the chicken (I always do) which helps out a lot. I will be adding this to my repertoire of "go to" dishes!!!

  • alanhollister Posted: 12/20/09
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    tried this last night and it is easy, fast and delicious! The spices are just right and I especially liked that it was a good amount, not gallons. Lay the poblanos directly on the grate in the open flame to hurry it along, just like they do in Mexico. For a cold wintery weeknight meal, this will be a favorite!

  • DebWarren Posted: 01/16/10
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    Loved this dish. Easy to make and satisying. However, was very spicy, so not for those who have a low tolerance for heat. Suggest serving with lettuce/tropical fruit salad. A good cold weather dish.

  • kifjo2 Posted: 01/01/10
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    Excellent recipe with a few changes and longer cooking time. I added 1/2 can Rotel Mexican Cilantro and Lime diced tomatoes and 1/4 cup tequila - tequila melds the flavors and answers the question: "What's missing?". I used 2T (not 3) of New Mexican flaked red pepper (not ground) and this bordered on too hot. I also deep-fried triangled tortillas in olive oil and sprinkled with salt and lime for dipping. Top as directed and this makes for a fabulous presentation!

  • macclaine Posted: 12/28/09
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    Really good, great flavor and super fast! To ease the peeling of the poblanos, the most irritating part, put them in a paper bag directly after roasting for 15-20 minutes and the skins will slip right off when you peel them. I used chicken breasts instead of thighs since I prefer their texture, turned out great!

  • RitaPappe Posted: 12/27/09
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    We made this recipe for Christmas Eve and I truly believe it will become a family tradition. It was easy to make, the taste was heavenly and EVERYBODY loved it. I used boneless chicken breasts and added a touch of lime to the broth. Other than those minor changes, which were not needed, the recipe was a hit. I will be making it regularly... can't wait to try the rest of the recipes in this issue!

  • DianaOBrown Posted: 01/09/10
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    I used approx. 1/4 cup chopped roasted poblano chiles...3 cloves of garlic, and also roased the chicken thighs. This recipe combination was excellent, and leave your cooking imagination open to creat more personal touches. My husband thought this was the best soup I've made...

  • jeannephillips Posted: 01/08/10
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    Excellent recipe. I enjoyed preparing it, and the time needed truly is only 45 minutes. Tastes like much more time was invested! I will make it again and again, passing the recipe along to others.

  • ShelleyV1666 Posted: 01/05/10
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    I really liked this recipe; however, it did take me about 1.5 hours to complete everything. Perhaps I'm not as speedy in the kitchen with my prep work as other frequent budding chefs. Next time, I'll try using partially frozen chicken thighs to speed up my cutting time. The flavors were very good; you can tailor this recipe to decrease the spicy factor by lessening the amount of chile powder. That being said, I still added a healthy dose of Tapitio to my bowl ;) We had the leftovers for dinner last night and they were great. I will definitely make this again and again.

  • No Longer Registered Posted: 02/10/10
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    Yummy and rich. Used chix breast. Browning is key. Used 4 cups chix stock. Lime added a lot! I let the soup cook below a simmer for 2 hours. Served with fresh flour tortillas. Didn't miss the sour cream.

  • blueberry2 Posted: 05/06/10
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    Delicious! Serve for company or great comfort food when recovering from a cold.

  • josie65 Posted: 03/07/10
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    What a great soup! followed recipe exactly the first time, but the 2nd time did some tweaking> increased broth to 6 cups, used only 2 poblano chiles, used 2 chix breats and 4 thighs and simmered soup for 1 hour on low. It came out perfect!! my family loved this and wants me to make it again. Perfect amount of soup for 4 people. YUMMY!

  • paytho Posted: 05/02/10
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    wonderful recipe, we have made it 4 times in 4 months. we have simplified it by using canned diced green chiles instead of roasting fresh chiles. this one is in the permanent rotation.

  • Shawnfyi Posted: 05/17/10
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    I had this last night for dinner at a friends house. It was FANTASTIC! fresh avocado and cilantro are a must.

  • Zaida95 Posted: 09/30/10
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    Made this for a Party and Everyone liked it!! It was a Hit! So it's one of my regular recipes Now.

  • AmandaFrick Posted: 12/28/10
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    I made this vegan with vegetable broth and used Gardein "beef" tips. It is AMAZING and we have made it many times. I add a bit extra chile powder (VERY important to have good quality) and use lard free tortillas and avocado. WOW!

  • KKsMomma Posted: 12/15/11
    Worthy of a Special Occasion

    I gave this 3 stars because it really is a "good, solid recipe". It was a big comforting bowl of soup but I agree with another reader...the chicken thighs were a bit fatty and the broth was slightly bland without the full 3 TBSP. of chile. When I make it again, I'll definitely sub in chicken breasts and possibly add a pinch of ground chipotle. The garnishes make this soup! My family added them all...plus a bit of crumbled cotija. This is a great weekday stand-by for cold nights.

  • cammieh Posted: 12/04/11
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    Terrific.

  • ShelbyL Posted: 03/11/13
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    I wouldn't recommend using chili powder, as it contains salt, garlic and other spices. I used dried, ground ancho chiles from Penzeys.com Excellent!

  • Sequoiah Posted: 01/26/13
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    We've made this a few times; it's tasty and pretty easy (especially compared to the real thing). A couple tips: 1) Make sure the pepper skins are really, really black. It makes it so much easier to remove the skins. 2) Do use the chicken thighs instead of breasts. They taste better. 3) When you can't find ground New Mexican chiles, "regular" chili powder works. 4) Avocado is a must. Enjoy!!

  • Jwelling Posted: 03/12/14
    Worthy of a Special Occasion

    This recipe has been one of our favorites for a few years now. I use about half the New Mexico chili. It's a hit everywhere I take it!

  • jdyste Posted: 05/27/14
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    I plan to make tonight, I usually don't comment before, but I have to respond to Crackerjack's comment about it being more brothy than stew and response is yes, this should be more brothy than stew. I live in California and have had authentic posole made for me by people who speak little English, it is NEVER like a stew. Saying that this recipe has a lot to live up to. I'll follow up tomorrow. I made it tonight. Everyone loved it. We have usually had this with pork and there is so much fat normally. This was much lighter especially since we used chicken breasts instead of legs. I also added more broth since we are used to it more like a soup. I also took the advance to only use 2 T of New Mexico chili powder. My husband and I could have used the full amount, but this was better for the kids.

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