Chipotle Chicken Posole

Submitted by PaulaG

"Typically posole is made with pork and sometimes beef. I got an email the other day for a posole made with turkey. It looked interesting and I did a little playing with it and came up with a nice warming soup."

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 boneless skinless chicken breasts
• 2 bay leaves
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, finely minced
• 1 chipotle pepper, in adobe minced
• 1 (10 ounce) can tomatoes and green chili peppers (Rotel)
• 1 (29 ounce) can white hominy, drained and rinsed (posole)
• 2 -3 cups chicken stock
• 1 tablespoon Mexican oregano

• Garnishes

• cilantro
• avocado, diced
• onion, minced
• lime wedge

directions

1. Place the chicken breasts in a medium size pot. Add in bay leaves and cover with water. Bring to a boil over medium heat and cook until chicken is cooked through, approximately 15 minutes.
2. Remove chicken from water and reserve the cooking liquid. When chicken is cool enough to handle, shred with 2 forks. Set aside.
3. In a 4 qt dutch oven heat the olive oil. When warm add in chopped onion and garlic. Cook stirring frequently until onion is wilted and begins to brown lightly. Add in the minced chipotle, tomatoes, hominy, reserved cooking liquid and about 2 cups of chicken stock.
4. Crush the oregano and add to the pot along with salt and pepper to taste. Bring to a gently boil, cover and simmer for 20 minutes to allow flavors to meld adding additional stock as needed.
5. Serve in bowls with desired garnishes.

Reviews

[Debbie R.]

This posole is delicious. The cooking time for the chicken is perfect. If you don't want the added expense of canned chipotles or have an eater who doesn't like spiciness, you can use Tabasco's chipotle sauce. That way, each person can have their own amt of heat.

 

[jerseygirl1952]

A Glowing five stars two times! The first time I made this exactly as written and it was wonderful. We ( hubby and myself) had never had hominy, and we are now fans! The second time I made this I used two cans of hominy and in place of the chicken, I used a two cup portion of pulled pork that I had in my freezer. I just put the pork into the chicken stock in it's frozen state and proceeded with the rest of the recipe as written. Both were excellent. If I see a recipe by Paula, I know I'm going to like/love it. Thanks Paula!!

 

[Bren_in_L.R.]

My son is now living in New Mexico and loves posole. I wanted to make him some for a recent visit home. He can take the heat better than me. He is food conscious and prefers chicken over pork so this sounded like a good option. He liked it and had multiple portions. Thanks for an easy and tasty recipe.

 

[Outta Here]

Another great posole from Paula (I also recommend her recipe #99588 and recipe #146958). This one is very easy and tasty. I subbed boneless skinless chicken thighs for the breasts. I wasn't sure about how much chipotle we would like so used what was called for but will double it next time. Served with avocado, lime wedges and cilantro, and some jalapeno cheese bread. Made for Best of 2012 game.

 

[Chicagoland Chef du Jour]

I saved the recipe back in February and I finally got around to making it. This is delicious! All 4 family members loved it. <br/><br/>I goofed and put in too many pieces of chipotle peppers in the soup and it was screaming HOT! I then had to put an emergency plan into action. I removed half of the broth and added back the same amount in chicken stock. I fished out as many pieces of chipotle peppers as I could find. That fixed the problem. I then learned to add a bit of the chipotle sauce instead and forgo using peppers. I found the lime cut the heat a bit more. The 2 lime wedges per bowl full of soup & chunks of avocado really put this over the top. Next time I will be sure to have cilantro on hand. Thanks for a fab soup recipe PaulaG! It's a keeper!