Chicken Posole Verde

Name: Chicken Posole Verde
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 8
Ingredients: 3 Boneless, Skinless Chicken Breasts; 4 Guajillo or Ancho Chilies, or a mix of the two; 1 16 oz Jar Mateo's Medium Salsa; 1 Tablespoon Olive Oil; 1 medium Yellow Onion; 4 Cloves Garlic; 1 Jalapeno; 3 Quarts Chicken Stock; 2 Tablespoons Kosher Salt; 2 25 oz Cans Hominy; 0 Juice of One Lime; 0 Sliced Radishes, Chopped Cilantro, Shredded Cabbage, Diced Avocado, Tortilla Chips or Tostadas, and Lime Wedges

[[ recipeID=recipe-8ls0nmlur, title=Chicken Posole Verde ]]

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Chicken Posole Verde

Author: Stephanie Ganz

Posole is a brothy Mexican soup made with hominy and dried chiles. It’s often served with a variety of garnishes for additional texture and flavor. While some recipes rely on long simmering times and even longer ingredient lists, we’ve cut out some of the work by using a jar of Mateo’s Medium Salsa, which, when combined with dried chilies, creates a deep, rich flavor. You can save even more time by using a store bought rotisserie chicken.

Servings: 8

Keywords:

Prep Time: 40 mins
Cook Time: 1 hours 0 mins
Total Time: 1 hours 40 mins

Ingredients

Instructions

Ingredients

3 Boneless, Skinless Chicken Breasts
4 Guajillo or Ancho Chilies, or a mix of the two
1 16 oz Jar Mateo's Medium Salsa
1 Tablespoon Olive Oil
1 medium Yellow Onion
4 Cloves Garlic
1 Jalapeno
3 Quarts Chicken Stock
2 Tablespoons Kosher Salt
2 25 oz Cans Hominy
Juice of One Lime

Garnish

Sliced Radishes, Chopped Cilantro, Shredded Cabbage, Diced Avocado, Tortilla Chips or Tostadas, and Lime Wedges

Instructions

Poach the chicken: Bring a large pot of water to a boil. You need enough water to cover 3 chicken breasts by about two inches. Once the water comes to a boil, add the chicken, return to a boil, and then cover the pot and turn off the heat. Allow the chicken to poach for 30 minutes undisturbed. It can sit in the water for up to an hour without overcooking. Remove poached chicken from the liquid, and use your hands to shred the chicken. Set aside. Make the chile sauce: Bring 2 cups of water to a boil, and turn off the heat. Remove the seeds from 4 dried chilies, and add to a dry pan toasting on each side for about 1 minute, to release the oils. Add toasted chilies to the hot water, and cover. Allow to sit for 20 minutes to let the chilies soften. Place softened chilies and 1 (16 oz) jar of Mateo’s Medium Salsa to a blender, and blend until smooth. Set aside. Make the posole: In a dutch oven, heat 1 tablespoon of olive oil over medium heat. Add onions, garlic, and jalapeño, and saute until fragrant and translucent but not brown, about 4 minutes. Add 3 quarts chicken stock, 2 tablespoons kosher salt, 2 (25 oz) cans hominy, shredded chicken, and chile sauce to the pot, and stir to combine. Simmer for at least 30 minutes or up to an hour. Taste and adjust seasoning as needed. Finish with lime juice. Serve with your choice of garnishes. Store leftover posole in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.