Best Chicken Posole Soup Recipes

CHICKEN POSOLE VERDE SOUP

Chicken Posole Verde Soup image

One of my favorite casual restaurants in Las Vegas is Chino Latino in the Cosmopolitan Hotel. They have the best Chicken Posole Verde that I tried to duplicate at home. Serve garnished with cilantro, avocado, and lime wedges.

Provided by Valerie

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 5h10m

Yield 8

Number Of Ingredients 13

Ingredients

4 large skinless, boneless chicken breasts
1 tablespoon cumin
1 teaspoon ground black pepper
1 teaspoon adobo seasoning
½ lime, juiced
6 tomatillos, husked and chopped, or to taste
3 serrano chiles, stemmed, or to taste
1 onion, chopped
3 garlic cloves, peeled, or to taste
1 bunch cilantro
1 tablespoon kosher salt
1 (32 fluid ounce) container chicken stock
1 (15.5 ounce) can white hominy, drained

Steps:

Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
Simmer over medium heat until flavors are well-mixed, about 30 minutes.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 12.4 g, Cholesterol 58.9 mg, Fat 3.4 g, Fiber 2.4 g, Protein 23.9 g, SaturatedFat 0.8 g, Sodium 1230.4 mg, Sugar 2.6 g

CHICKEN-POSOLE SOUP

Chicken-Posole Soup image

Provided by Bobby Flay

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 recipe Rich Chicken Stock, recipe follows
2 ancho chiles, soaked in water to soften
1-ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped
1 (28-ounce) can hominy
2 roasted chicken breasts, skin removed and meat shredded
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 cup shredded white Cheddar
Fried Blue and White Corn Tortillas, for garnish, recipe follows, or store bought tortilla chips, crumbled
4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme
2 cups peanut oil
2 blue corn tortillas, julienned
2 white corn tortillas, julienned
Kosher salt

Steps:

Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.
Ladle soup into bowls and top with cheese and some fried tortillas.
Preheat oven to 450 degrees F.
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately.

CHICKEN POSOLE SOUP

Chicken Posole Soup image

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.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h

Number Of Ingredients 13

Ingredients

1 1/4 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
1/3 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 1/2 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

Steps:

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.
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.