Xochipilli's Chicken Posole

Submitted by Member 610488

"This recipe is from a local Mexican restaurant."

 

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

ingredients

• 3 large poblano chiles
• 6 garlic cloves
• 1 large onion
• 2 (822.13 g) can white hominy
• 680.38 g chicken thighs, boned skinned
• 2.46 ml kosher salt
• 9.85 ml dried Mexican oregano, divided
• 29.58 ml olive oil
• 709.77 ml reduced-sodium chicken broth
• 44.37 ml ground red chili pepper
• sliced avocado (garnish)
• lime wedge (garnish)
• fresh cilantro stem (garnish)
• sour cream (garnish)

directions

1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed (15 minutes).
2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped. Set aside. Drain hominy and set aside.
3. Cut chicken into 1 inch chunks and sprinkle with salt and 1 tsp oregano. Heat oil in a 6 qt pan over high heat. Brown half the chicken lightly, stirring occasionally (5 minutes). With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp oregano to pan and saute until onion is softened (3 minutes). Meanwhile, in a microwave-safe bowl, microwave broth until steaming (3 minutes). Add ground chiles to pan and cook, stirring (30 seconds).
5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors (10 minutes).
6. Remove stems, skins, and seeds from poblanos and discard. Chop poblanos.
7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.