Name: Chicken Posole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless skinless chicken thighs; 1 1/2 teaspoons coarse salt, divided, plus more to taste; 1 teaspoon freshly ground black pepper; 2 tablespoons vegetable oil, divided; 1 large white onion, roughly chopped; 1 teaspoon chili powder blend; 1/2 teaspoon ground cumin; 1/4 teaspoon dried oregano; 3 large cloves garlic, minced; 6 cups low-sodium chicken stock; 2 15.5-ounce cans white hominy, drained and rinsed; 1 4-ounce can diced green chilies; Juice of 1 lime, plus lime wedges for serving; 2 cups shredded green or purple cabbage, for garnish; 1/2 cup thinly sliced radishes, for garnish; 1/4 cut thinly sliced red onion, for garnish; 1/2 cup roughly chopped fresh cilantro, for garnish

Description

If you love brothy soups with crunchy garnishes, you’ll dig this chicken posole topped with raw red onion, crisp cabbage, and radishes.

Ingredients

Scale

1 1/2 pounds boneless skinless chicken thighs
1 1/2 teaspoons coarse salt, divided, plus more to taste
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided
1 large white onion, roughly chopped
1 teaspoon chili powder blend
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
3 large cloves garlic, minced
6 cups low-sodium chicken stock
2 15.5-ounce cans white hominy, drained and rinsed
1 4-ounce can diced green chilies
Juice of 1 lime, plus lime wedges for serving
2 cups shredded green or purple cabbage, for garnish
1/2 cup thinly sliced radishes, for garnish
1/4 cut thinly sliced red onion, for garnish
1/2 cup roughly chopped fresh cilantro, for garnish

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Instructions

Season the chicken with 1 teaspoon salt and 1 teaspoon pepper.
Place 1 tablespoon vegetable oil over medium-high heat in a large saucepot or Dutch oven. When the oil begins to shimmer, add the chicken and sear until lightly golden on all sides, about 1-2 minutes per side. Transfer the chicken to a plate.
Reduce the heat to medium and add the remaining oil to the pot. Add the chopped onion, 1/2 teaspoon salt, chili powder, cumin, and oregano. Saute until the spices are very fragrant and the onion is translucent, about 3-5 minutes. Stir in the garlic and cook for 30 seconds.
Pour in the chicken stock, scraping the bottom with a spatula to release any browned bits that are stuck on the pan. Bring the liquid to a boil over high heat, then return the chicken and any juices it released on the plate to the pot. Reduce the heat to medium and simmer until the chicken is cooked through, about 20 minutes.
Transfer the chicken to a cutting board and shred the meat, using two forks. Return the meat to the pot and add the hominy and green chilies. Gently simmer on medium-low for 20 minutes, so the flavors can meld.
Season to taste with additional salt if necessary. Stir in the lime juice.
Divide the soup among bowls, and serve with the lime wedges, cabbage, radishes, onion, and cilantro. Allow guests to garnish their own.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Keywords: posole, chicken