Chicken Posole
By America's Test KitchenPublished on January 4, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons olive oil 2 onions, choppedSalt and pepper 4 garlic cloves, minced1 teaspoon dried oregano 6 cups chicken broth 2 (15-ounce) cans white hominy, rinsed1 (4-ounce) can diced green chiles, drained, brine reserved1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)½ cup fresh cilantro leaves
Before You Begin
Serve this soup with lime wedges.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add onion and 1 teaspoon salt and cook, covered, stirring occasionally, until softened, about 5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in broth, hominy, and chiles and cook until hominy has softened, about 15 minutes.
- Stir in chicken and cook until heated through, about 1 minute. Off heat, stir in cilantro and 1 tablespoon reserved chile brine. Season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons olive oil
2 onions, chopped
Salt and pepper
4 garlic cloves, minced
1 teaspoon dried oregano
6 cups chicken broth
2 (15-ounce) cans white hominy, rinsed
1 (4-ounce) can diced green chiles, drained, brine reserved
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
½ cup fresh cilantro leaves
Ingredients
2 tablespoons olive oil
2 onions, chopped
Salt and pepper
4 garlic cloves, minced
1 teaspoon dried oregano
6 cups chicken broth
2 (15-ounce) cans white hominy, rinsed
1 (4-ounce) can diced green chiles, drained, brine reserved
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
½ cup fresh cilantro leaves
Ingredients
2 tablespoons olive oil
2 onions, chopped
Salt and pepper
4 garlic cloves, minced
1 teaspoon dried oregano
6 cups chicken broth
2 (15-ounce) cans white hominy, rinsed
1 (4-ounce) can diced green chiles, drained, brine reserved
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
½ cup fresh cilantro leaves
Why This Recipe Works
Stirring some of the brine from the drained chiles into the soup, along with a hefty amount of fresh cilantro, adds a bright finish.
Before You Begin
Serve this soup with lime wedges.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add onion and 1 teaspoon salt and cook, covered, stirring occasionally, until softened, about 5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in broth, hominy, and chiles and cook until hominy has softened, about 15 minutes.
- Stir in chicken and cook until heated through, about 1 minute. Off heat, stir in cilantro and 1 tablespoon reserved chile brine. Season with salt and pepper to taste. Serve.
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