Best Chile Chicken Posole Recipes

Chile-Chicken Posole image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound skinless, boneless chicken breasts, diced
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 large white onion, diced
1 jalapeno pepper, chopped (remove seeds for less heat)
2 cloves garlic, minced
3 6-ounce cans whole green chiles, drained
1 cup fresh cilantro
4 cups low-fat, low-sodium chicken broth
2 15-ounce cans hominy, drained
Sliced avocado and radishes and/or baked corn chips, for garnish (optional)

Steps:

Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
Photograph by Antonis Achilleos

Big-Batch Chile-Chicken Posole image

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts, diced
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
4 tablespoons vegetable oil
1 large white onion, diced
2 jalapeno peppers, chopped (for less heat, remove seeds)
4 cloves garlic, minced
8 cups low-fat, low-sodium chicken broth
Four 6-ounce cans whole green chiles, strained
1 bunch fresh cilantro
Three 15-ounce cans hominy, drained
Sliced avocado and radishes and/or baked corn chips, for garnish (optional)

Steps:

Season the chicken with 1 teaspoon of the oregano, 1 teaspoon salt and some black pepper; set aside.
Heat the oil in a large Dutch oven or pot over medium heat. Add the onions, jalapenos and garlic, and cook, stirring frequently, until soft, about 6 minutes.
Transfer the mixture to a blender. Add 2 cups of the broth, the chiles, cilantro and the remaining 1 teaspoon oregano, and puree until smooth.
Return the mixture to the Dutch oven. Add the hominy and the remaining 6 cups broth, and bring to a simmer. Continue to cook, stirring occasionally, until the sauce thickens and turns deep green, about 12 minutes. Add the seasoned chicken, and simmer until tender and cooked through, about 12 minutes more.
Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and adjust the seasoning with salt.
Garnish with avocado, radishes and/or corn chips if using.

Red Chile Chicken Posole image

Provided by Spice Boy

Categories Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 large dried ancho chiles
2 tablespoons new mexico chile powder (hot or mild)
1/2 teaspoon cumin
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon honey
1 tablespoon red wine vinegar
1 medium onion, chopped
4 garlic cloves, minced
2 (15 ounce) cans hominy, drained and rinsed
3 chicken breasts, boneless and skinless
1 cup dry white wine
6 cups chicken broth
5 tablespoons olive oil
salt and pepper
1/4 cup flour (for dredging)
6 -8 warm flour tortillas, for serving

Steps:

Soak the ancho chiles in hot water for 1 hour. Discard soaking water. Remove stems and seeds from chiles and puree them with the honey.
Season the chicken breasts with salt and pepper and dredge them in flour.
Heat olive oil in a stock pot over med-high heat until hot. Saute chicken breasts until golden, about 3 minutes on each side, and remove from pot (chicken will not be cooked through).
Add onion to pot along with additional 2 T oil. Saute about 5 minutes or until onion is soft. Add garlic, chile powder, cumin, and 1 T of the dredging flour, and saute for an additional minute. Deglaze the pan with wine.
Add chicken broth to pot, along with the basil, oregano, vinegar, hominy, and chicken breasts.
Bring to a boil and simmer uncovered over medium-low heat for 15 minutes. Stir in the pureed chile mixture and simmer an additional 15 minutes.
Remove chicken from pot and turn heat up to high. As the liquid reduces and thickens slightly, shred the chicken with two forks. Stir chicken back into the liquid. Taste and adjust seasonings. Ladle posole into bowls and serve with warm tortillas.