Posole Verde – New Mexican Style
Posole is a tradition that gets better and better each year. This year, the Red or Green? kitchen is changing it up and making a green version of posole: Posole Verde; it was only a matter of time before New Mexican's used green chile instead of red in their posole! The "verde" (green in Spanish) makes this more of a Mexican dish, but we have added New Mexican flavors here as well! You will love this cozy, delicious green version of posole.
Video
Ingredients
- 1 tbsp Canola Oil
- 1 Small Yellow Onion Peeled and diced
- 2 medium to large NM Green Chile Pepper Cored and diced
- 2 cloves Garlic Minced
- 1 cup NM Green Chile Diced
- 6 cups Chicken Stock
- 2 (15-ounce) cans White Hominy (Posole) Drained and rinsed
- 2 cups Cooked Chicken Shredded
- 1 tsp Mexican Oregano Dried
- Salt To taste
Instructions
- Heat oil in a large stockpot over medium-high heat.
- Add onion and green chile pepper and saute for 5 minutes or until the onion is soft and translucent, stirring occasionally.
- Add the garlic and saute for an additional minute.
- Add the chicken stock, diced green chile, posole, chicken, and oregano, and stir to combine.
- Bring soup up to a boil, and then reduce heat to to low and simmer for about 15 minutes.
- Taste and season with extra salt and pepper if needed.
- Serve warm, top with the garnish of your choice.
Notes
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