Rating: 4.5 stars
28 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 21

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

This Story Originally Appeared On sunset.com

Gallery

Leigh Beisch; Styling: Dan Becker

Recipe Summary

total:
45 mins
Yield:
Serves 4 or 5
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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

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

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

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

  • Note: Nutritional analysis is per serving.

Nutrition Facts

436 calories; calories from fat 39%; protein 32g; fat 19g; saturated fat 4.2g; carbohydrates 36g; fiber 7.2g; sodium 715mg; cholesterol 89mg.
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