Chicken Posole Recipe

A popular Mexican holiday food, the chicken posole is a delicious soup made with mild spices, healthy chicken broth and dries herbs. Posole, also called pozole, is an integral part of Mexican festivities. The recipe is extremely easy to cook and is perfect to make on winter nights for a cozy meal to warm up to.

To add more taste and zest, the posole can be flavored with shredded cabbage, radishes, avocado, and limes, but the following recipe is a simple chicken posole sans the veggies but high on chicken and seasoning. You can tweak your version according to your taste as well.

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Chicken Posole Recipe

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Rating: 4
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Course

Main Dish

Prep Time

10 minutes

Cook Time

150 minutes

Servings

people MetricUS Imperial

Ingredients

• 4 tablespoons vegetable oil divided
• 1 onion chopped
• 3 garlic cloves minced
• 2.5 quarts chicken broth
• 3 cups Water
• 1 teaspoon dried oregano
• 2 teaspoons Salt
• 4 tablespoons chili powder
• 3 cups white hominy rinsed and drained
• 10 Tostada shells

Course Main Dish Prep Time 10 minutes Cook Time 150 minutes Servings people MetricUS Imperial Ingredients 4 tablespoons vegetable oil divided 1 onion chopped 3 garlic cloves minced 2.5 quarts chicken broth 3 cups Water 1 teaspoon dried oregano 2 teaspoons Salt 4 tablespoons chili powder 3 cups white hominy rinsed and drained 10 Tostada shells

Votes: 2 Rating: 4 You: Rate this recipe!

Instructions

1. Heat 2 tablespoons oil in a deep skillet over medium-high heat.
2. 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.
3. Heat remaining 2 tablespoons oil in the same skillet over medium-high heat.
4. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet.
5. Stir in the chicken broth, water, oregano, salt, and chili powder.
6. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Add more salt and chili powder, if desired.
7. Garnish and serve in soup bowls with1 tostada shell per serving.