POSOLE WEATHER
Whether you call it Posole or Pozole, this comforting soup is ideal for chilly weather. After experiencing two snowy days in Las Cruces, New Mexico, Marcy Inspired shares an easy yet flavorful recipe for Green Chile Chicken Posole featuring Hatch Green Chile. The dish is simple to prepare but delivers a deliciously bold taste.
Video
Ingredients
- 2 to 3 lbs of chicken I use boneless chicken breasts
- ½ a white or yellow onion
- salt to taste I used approx. 1 tsp.
- 2 tsp. chicken boullion
- 4 - 8 cups water depending on how much broth you prefer
- 2 bay leaves
- 1 ½ to 2 cups of Hatch green chile roasted & peeled
- 3 garlic cloves
- 2 tsp. Mexican oregano
- 2 tsp. cumin
- salt to taste I used approx. 1 tsp.
- 2 25 oz. cans of hominy
Instructions
- Place water in large pot on stovetop and set burner to high. Add in chicken, half of the onion, salt, and chicken boullion. Stir, and place bay leaves on top. Once boiling, lower burner and let chicken continue to cook at a low simmer until chicken is cooked through. (This should take 10-15 mins.) Use a spoon to skim impurities off the top, and discard. Remove cooked chicken and place on cutting board to cool.
- Meantime, place Hatch green chile in a blender, along with the onion that was was cooked with chicken and left in the pot. Add garlic, salt, cumin, and oregano to blender. Pureé until you have a smooth green chile sauce.
- Next, shred chicken into bite size pieces. Remove bay leaves from pot. Return shredded chicken to pot. Pour in green chile sauce. Drain liquid from cans of hominy and add hominy to pot. Stir to combine and let it continue to simmer on low for 30 minutes.
- Serve with lime wedges, diced onion, shredded cabbage, sliced radish, fresh cilantro and additional oregano. Enjoy!
Notes
The video and recipe were provided and produced by Marcy Inspired.
