Chicken Posole Soup

(27)
chicken posole
Photo: RYANE LIEBE
Prep Time:
40 mins
Total Time:
1 hrs
Servings:
4

Posole is a thick Mexican soup eaten at lunch or dinner that's almost stew like, with hominy, garlic, and chiles. Instead of the traditional pork, we substituted chicken. Poaching whole chicken thighs results in a deeply flavored soup.

Ingredients

  • 1 ¼ pounds bone-in, skin-on chicken thighs (about 4)

  • Coarse salt and freshly ground pepper

  • 1 tablespoon safflower oil

  • 1 cup coarsely chopped white onion

  • 2 tablespoons minced garlic

  • cup coarsely chopped cilantro stems, plus leaves, for serving

  • 1 tablespoon tomato paste

  • 1 tablespoon chopped fresh oregano leaves

  • 4 cups packed, thinly sliced Savoy cabbage (from ½ head)

  • 4 cups chicken broth (preferably homemade)

  • 2 cups water

  • 1 25-ounce can white hominy, rinsed and drained

  • Tortilla chips and lime wedges, for serving

Directions

  1. Season chicken with salt and pepper. Heat oil in a pot over medium-high heat. Brown chicken, turning once, until golden, 6 minutes. Add onion, garlic, and cilantro stems; cook 1 minute. Add tomato paste, oregano, cabbage, broth, and water; bring to a boil. Reduce heat to low, cover, and cook at a bare simmer until chicken is cooked through, about 20 minutes.

  2. Remove chicken. Discard skin and bones, shred meat, and stir into soup with hominy. Bring to a simmer. Season with salt; serve with tortilla chips, lime wedges, and cilantro leaves.

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