Chile Chicken Posole Recipes

EASY CHICKEN POSOLE

Steps:

• Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
• Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

BIG-BATCH CHILE-CHICKEN POSOLE

Steps:

• Season the chicken with 1 teaspoon of the oregano, 1 teaspoon salt and some black pepper; set aside.
• Heat the oil in a large Dutch oven or pot over medium heat. Add the onions, jalapenos and garlic, and cook, stirring frequently, until soft, about 6 minutes.
• Transfer the mixture to a blender. Add 2 cups of the broth, the chiles, cilantro and the remaining 1 teaspoon oregano, and puree until smooth.
• Return the mixture to the Dutch oven. Add the hominy and the remaining 6 cups broth, and bring to a simmer. Continue to cook, stirring occasionally, until the sauce thickens and turns deep green, about 12 minutes. Add the seasoned chicken, and simmer until tender and cooked through, about 12 minutes more.
• Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
• To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and adjust the seasoning with salt.
• Garnish with avocado, radishes and/or corn chips if using.

RED CHILE CHICKEN POSOLE

Steps:

• Soak the ancho chiles in hot water for 1 hour. Discard soaking water. Remove stems and seeds from chiles and puree them with the honey.
• Season the chicken breasts with salt and pepper and dredge them in flour.
• Heat olive oil in a stock pot over med-high heat until hot. Saute chicken breasts until golden, about 3 minutes on each side, and remove from pot (chicken will not be cooked through).
• Add onion to pot along with additional 2 T oil. Saute about 5 minutes or until onion is soft. Add garlic, chile powder, cumin, and 1 T of the dredging flour, and saute for an additional minute. Deglaze the pan with wine.
• Add chicken broth to pot, along with the basil, oregano, vinegar, hominy, and chicken breasts.
• Bring to a boil and simmer uncovered over medium-low heat for 15 minutes. Stir in the pureed chile mixture and simmer an additional 15 minutes.
• Remove chicken from pot and turn heat up to high. As the liquid reduces and thickens slightly, shred the chicken with two forks. Stir chicken back into the liquid. Taste and adjust seasonings. Ladle posole into bowls and serve with warm tortillas.

CHILE-CHICKEN POSOLE

Steps:

• Season chicken with salt, pepper and 1/2 tsp thyme - I used no salt.
• Heat vegetable oil in large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to blender.
• Add the chiles, cilantro and remaining 1/2 tsp thyme to the blender and puree until smooth. (I added a little of the broth to help it blend better).
• Return sauce to the saucepan and cook over medium heat, stirring, until it thickens and turns deep green, about 5 minutes.
• Add the chicken, broth and hominy to the saucepan, cover and simmer until the chicken is cooked through, about 10 minutes.
• Garnish and serve. (The radishes did nothing for me, I would not use again. I did sprinkle with a little more chopped cilantro).

CHIPOTLE CHICKEN POSOLE

Steps:

• Place the chicken breasts in a medium size pot. Add in bay leaves and cover with water. Bring to a boil over medium heat and cook until chicken is cooked through, approximately 15 minutes.
• Remove chicken from water and reserve the cooking liquid. When chicken is cool enough to handle, shred with 2 forks. Set aside.
• In a 4 qt dutch oven heat the olive oil. When warm add in chopped onion and garlic. Cook stirring frequently until onion is wilted and begins to brown lightly. Add in the minced chipotle, tomatoes, hominy, reserved cooking liquid and about 2 cups of chicken stock.
• Crush the oregano and add to the pot along with salt and pepper to taste. Bring to a gently boil, cover and simmer for 20 minutes to allow flavors to meld adding additional stock as needed.
• Serve in bowls with desired garnishes.