Skip Nav
Disney
Try Snow White's Poison Candy Apples . . . If You Dare
Celebrity Chefs
12 Recipes You Can Make From Alton Brown's Latest Cookbook
Food News
6 Things You Never Knew About McDonald's, Straight From an Employee

Easy & Expert Recipes For Chicken Posole

Chicken Posole Two Ways — Beginner and Expert

I don't often throw big blowouts like Party does, but I still love an excuse to celebrate in my own way. So, to honor Mexican Independence Day (which just happens to be today — olé!), I'm making a spicy soup called chicken posole. With chicken broth, roasted chicken, hominy, and chiles, this rustic stew is down-home, South-of-the-border cooking at its best. Since I'm preparing ahead, I'll be putting together an elaborate rendition with homemade chicken stock, flash-fried tortilla strips, and pureéd ancho chiles, but in the future, when another posole craving inevitably strikes, I'll reach for a similar two-step recipe that does the trick, too. Decide which recipe's best for you.

Beginner Chicken Posole

Beginner Chicken Posole

Easy Recipe For Chicken Posole

Ingredients

  1. 1 tablespoon olive oil
  2. 1 onion, thinly sliced
  3. kosher salt and black pepper
  4. 1 32-ounce container low-sodium chicken broth
  5. 1 28-ounce can diced tomatoes, drained
  6. 1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
  7. 2 cups shredded rotisserie chicken meat
  8. 1 15-ounce can hominy, rinsed
  9. 1 lime, cut into wedges

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and 1⁄4 teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
  2. Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes. Serve with the lime.

Serves 4.

Nutritional information per serving: Calories 271, Fat 10g, Saturated fat 2g, Cholesterol 66mg, Sodium 788mg, Protein 26g, Fiber 4g, Carbohydrate 21g

Expert Chicken Posole

Expert Chicken Posole

Expert Recipe For Chicken Posole

Ingredients

  1. For rich chicken stock:
  2. 4 pounds chicken bones, chopped
  3. 3 large Spanish onions, quartered (skin left on)
  4. 1/2 head celery, coarsely chopped
  5. 2 large carrots, coarsely chopped
  6. 3 tablespoons olive oil
  7. Salt and freshly ground black pepper
  8. 2 bay leaves
  9. 1/4 cup whole peppercorns
  10. Small bunch flat-leaf parsley, stems only
  11. 6 sprigs fresh thyme
  12. For soup:
  13. 2 ancho chiles, soaked in water to soften
  14. 1-ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped
  15. 1 (28-ounce) can hominy
  16. 2 roasted chicken breasts, skin removed and meat shredded
  17. 2 tablespoons chopped fresh cilantro leaves
  18. Salt and freshly ground black pepper
  19. 1 cup shredded white Cheddar
  20. For fried blue and white corn tortillas:
  21. 2 cups peanut oil
  22. 2 blue corn tortillas, julienned
  23. 2 white corn tortillas, julienned
  24. Kosher salt

Directions

  1. Make 6 cups rich chicken stock: Preheat oven to 450 degrees F. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes. Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
  2. Make fried blue and white corn tortillas: Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately.
  3. Make posole: Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.
  4. Ladle soup into bowls and top with cheese and some fried tortillas.

Serves 4.

Around The Web
Join The Conversation
Gdeeaz Gdeeaz 7 years
my grandma makes the best chicken pozole. she is making it today so after class i am going straight to her house to get some.
Bobby Flay and Stephanie March Split
Chicano Eats Blog Recipes
Easy and Expert Recipes For Manhattan Clam Chowder
How to Throw a Summer Cocktail Party
Easy and Expert Recipes For Colcannon
Food Pantry Essentials
Bobby Flay Surprises Turkey-Lover on Today Show
Food Network Hanukkah Recipes
Basic Soup Recipe
Easy Christmas Dinner Menu and Recipes
From Our Partners
Latest Food
All the Latest From Ryan Reynolds