Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Posole is a hearty Mexican soup made with hominy and a variety of fresh vegetables.  This version has shredded chicken and gets its distinct flavor from jalapeno peppers, chili powder, cumin, cilantro, and lime juice.

Cynthia Nicholson
Recipe by Real Simple December 2004

Gallery

Credit: Dana Gallagher

Recipe Summary test

prep:
45 mins
additional:
1 hr 30 mins
total:
1 hr 75 mins
Yield:
Makes 12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the chicken, 1 onion (peeled and quartered), and the celery, parsley, and pepper in a large Dutch oven or stockpot. Add 12 cups of water and bring to a boil. Cover, reduce heat, and simmer for 1 hour. Remove the chicken from the broth, let cool, and remove the meat from the bones, shredding it into bite-size pieces; set aside. Strain the cooking liquid and discard the solids, then pour the liquid back into the pot. Coarsely chop the remaining onions. Add the chopped onions, poblanos, jalapeños, and garlic. Bring to a boil over medium-high heat. Add the chicken, hominy, salt, cumin, chili powder, and oregano. Reduce heat to a simmer and let cook for 30 minutes. Before serving, stir in the cilantro and lime juice. Serve warm and top with tortilla chips, chopped avocado, and sliced radishes, if desired.

    Advertisement

Nutrition Facts

calcium 36mg; 200 calories; calories from fat 28%; carbohydrates 14g; cholesterol 61mg; fat 6g; fiber 3g; iron 2mg; protein 22mg; saturated fat 2g; sodium 770mg.
Advertisement