Easy Chicken Posole

Easy Chicken Posole

This is one of my all-time favorite meals. It’s easy, delicious, comforting, and makes a big batch that ensures leftovers for future meals.

If you like your posole a little more on the brothy side, feel free to add an additional cup of water (or chicken broth) to the recipe.

Easy Chicken Posole

5 cups chicken broth
2 chicken breasts
2 poblano peppers, roasted, seeded, and chopped (or a 4 ounce can diced green chiles, drained or 3 jalapenos, seeded and chopped)
4 15.5 ounce cans white hominy, drained
1 14.5 ounce can diced tomatoes (and their juices)
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
salt and pepper, to taste
handful of fresh cilantro, chopped

grated cheese (I like cheddar)
shredded green cabbage
thinly sliced radishes

Bring 5 cups of chicken broth and the chicken breasts to boil in soup pot. Reduce heat slightly and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken to a cutting board and reserve the cooking liquid in the pot. Let the chicken cool.

Add the chopped roasted poblanos (or canned green chiles or chopped jalapenos), drained hominy, diced tomatoes (and their juices), Mexican oregano, and ground cumin to the reserved chicken broth. Bring to a boil over medium-high heat. Shred the chicken while the posole is coming to a boil. Once it does, added the shredded chicken and cook until the chicken is heated through, about 5 minutes. Season the posole to taste with salt and pepper. Stir in the chopped cilantro and serve in bowls. Let everyone top their posole with cheese, shredded cabbage, and sliced radishes.

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Kale and Posole Soup

Kale and Posole Soup

This is one of my favorite soups. I make it often.  If I happen to have some poblanos in the fridge, I will chop one up and add it to this soup to kick up the spice level a bit.

Kale and Posole Soup

1 tablespoon oil (I use canola mostly)
1 medium onion, chopped
6 medium cloves garlic, minced
8 – 10 cups vegetable broth
1 bunch kale, cleaned, ribs removed, and chopped
1 jalapeno, stem and seeds removed and minced
1 15.5 ounce can hominy, drained
1 14.5 ounce can diced tomatoes and their juices
1 medium zucchini, diced
1/4 cup fresh cilantro, chopped
salt and pepper, to taste

Heat the oil in a soup pot. Sauté the onion over medium heat until soft, add the garlic and continue to sauté for another minute. Add remaining ingredients, except the zucchini and cilantro. Bring the soup to a boil on high heat. Once it comes to a boil, reduce heat to medium-low and simmer for 10 minutes, uncovered. Add the zucchini ands simmer another 5 minutes. Add the cilantro and season the soup to taste with salt and pepper.

Serves 4


Spicy Posole Soup

This is one of my favorite soups and my absolute favorite way to eat kale (which is highly nutritious, if not the most nutritious veggie).  Below is the recipe I started with.  I have tweaked it to suit my tastes by:  using more vegetable broth, adding a whole bunch of kale instead of just 3 cups, adding 2 (15 oz.) cans of hominy instead for only 2 cups, and by adding fresh minced jalapenos or serranos instead of canned green chiles.  I also add chopped zucchini towards the end of cooking.  My version ends up being chocked full of veggies and makes quite a bit more than the original recipe.  This soup freezes really well and I always try to have some in the freezer for quick a lunch or dinner.  Sometimes I like to crumble some tortilla chips into the soup while I’m eating it.

Spicy Posole Soup

1 medium onion, chopped
6 medium cloves garlic, chopped
4 cups vegetable broth
2 TBS fresh lime juice
3 cups kale rinsed and chopped fine (remove stems)
2 cups canned hominy, drained
15oz can diced tomatoes
4oz can diced green chili
3 TBS chopped fresh cilantro
salt and pepper to taste

Heat 1 T. olive oil in medium sized soup pot. Sauté onion over medium heat for 5 minutes stirring frequently, until translucent.  Add garlic and continue to sauté for another minute.  Add remaining ingredients except cilantro.  Bring to a boil on high heat.  Once it comes to a boil, reduce heat to medium low and simmer for 15 minutes, uncovered.  Add cilantro, salt and pepper.

Serves 4


Spicy Southwestern Collard Greens Soup

spicy collards soup

 

I created this soup the other day to use some collards I had. I’m convinced I’m a genius….this soup is amazing. I used a hot salsa verde (and a serrano chile) and my soup was really spicy (just the way I like it), but you can use a mild salsa verde and omit the chile if you don’t like things that hot. I’m sure black beans instead of pinto beans would work well. Chopped zucchini would be good in this too, just add it at the same time with the beans and hominy. I have made this soup without the salsa verde and it’s still good (although it’s better with the salsa verde).

Spicy Southwestern Collard Greens Soup

2 T. olive oil
medium onion, chopped
3-4 cloves garlic, minced
8 cups vegetable broth
small bunch of collard greens, washed, ribbed, and chopped
1 (15 oz.) can pinto beans, drained and rinsed
1 (15.5 oz.) can hominy, drained and rinsed
1 (7 oz.) can salsa verde
1 jalapeno or serrano, seeded and minced (optional)
1/2 cup corn
1/2 tsp. cumin
salt and pepper

Heat olive oil in a soup pot over medium heat.  Add onions and garlic and cook until tender.  Add vegetable broth and collards, bring to a boil and cook 15 minutes.  Add beans, hominy, salsa verde, chile pepper, corn, and cumin.  Let the soup simmer until the collards are tender and the rest of the ingredients are heated through, about 10 minutes.  Season with salt and pepper and serve.


Chicken Posole

Chicken Posole

chicken posole

From August 3, 2005:  This is a simple Mexican stew that is easy to prepare.  I usually have the ingredients to make this dish on hand and it’s often something I’ll make when I don’t feel like spending a lot of time in the kitchen. 

I don’t always follow the recipe exactly.  To speed things along, I usually, cook the chicken in salted water in a stseparate pan from the hominy, tomatoes, chiles, and oregano (if it is too thick, I add a bit of water that the chicken is cooking in).  I don’t bother with cooking all of that stuff for an hour.  As soon as the chicken is cooked, I shred it and throw it in with the hominy mixture, heat it through and serve. 

Chicken Posole

5 cups water
2 chicken breast halves
4 15.5 ounce cans white hominy, drained
1 14.5 ounce can diced tomatoes
2 teaspoons dried Mexican oregano
1 – 3 jalapenos, seeded and minced
salt and pepper
shredded lettuce
sliced radishes
grated monterey jack cheese (or cheddar)

Bring 5 cups of water to boil in large saucepan.  Add chicken; cover and simmer until cooked through, about 13 minutes.  Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan.  Cool chicken slightly.  Shred chicken and set aside.

Add hominy, tomatoes, oregano, and jalapenos to reserved cooking liquid.  Bring to a boil.  Reduce heat simmer until slightly thickened, stirring often, about 1 hour.  Stir in shredded chicken.  Season with salt and pepper. 

Ladle posole into bowls and top with the shredded lettuce, radishes, and cheese.