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
Ingredients
Ingredients
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.
This is a members' feature.
38 Comments