This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas.
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
How to Make It
Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
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.
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.
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.
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.
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