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Epicurious

Chicken Posole

4.3

(51)

Recipe information

  • Yield

    Serves 4 to 6

Ingredients

5 cups water
4 chicken breast halves
2 15- to 16-ounce cans white hominy, drained
2 14 1/2-ounce cans stewed tomatoes
4 teaspoons dried oregano
1 jalapeño chili, seeded, minced
Dash of hot pepper sauce
1 1/2 cups shredded lettuce
3/4 cup sliced radishes
3/4 cup sliced green onions
1 1/2 cups grated Monterey Jack cheese

Preparation

  1. Step 1

    Bring 5 cups 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. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside.

    Step 2

    Add hominy, stewed tomatoes, oregano, jalapeño and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)

    Step 3

    Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.

TagsStewSoup/StewMexicanLatin AmericanChicken BreastChickenPoultryHominyRice & GrainsCanned TomatoTomatoVegetableJalapeñoChileLettuceLeafy GreensRadishRoot VegetableSpring OnionOnionMonterey JackCheeseDairyMainDinnerLunchGluten FreeNut FreeOne-Pot MealsWeeknight MealsEasyMake AheadSimmerBon Appétit
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