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    You are in: Home / Recipes / Posole Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Tiny_Toodles's Note:

    This recipe is popular in the southern part of Mexico (Jalisco). Chicken is used in this recipe but you could make it with pork as well.

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    Units: US | Metric




    1. 1
      For the posole bring the first 8 ingredients to a boil in a large stock pot.
    2. 2
      Cook the chicken on medium heat for 30 minutes turning once or until the chicken is fully cooked. Take the chicken out of the pot and set aside to cool.
    3. 3
      For the Chile, lightly toast the chile de arbol on a skillet on medium heat until fragrant. Next add chiles, chicken broth, garlic, onion, and salt into the blender and blend on high for 30 second or until pureed. Pour chile into a bowl and set aside.
    4. 4
      Next, add the hominy and the juices from the can in with the remaining chicken broth and heat on low. While the hominy is heating up, shred the chicken into bite size peices and place the chicken back in the pot with the hominy.
    5. 5
      Turn the heat up to medium and cook the posole for 15 minutes.
    6. 6
      I usually serve the soup in big bowls with raw shredded cabbage, lime wedges, and additional chopped cilantro and onion.
    7. 7

    Ratings & Reviews:


    Nutritional Facts for Posole

    Serving Size: 1 (510 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 480.3
    Calories from Fat 250
    Total Fat 27.8 g
    Saturated Fat 7.8 g
    Cholesterol 122.0 mg
    Sodium 843.8 mg
    Total Carbohydrate 23.3 g
    Dietary Fiber 3.2 g
    Sugars 2.5 g
    Protein 32.4 g

    The following items or measurements are not included:

    celery salt

    arbol chiles

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