POSOLE VERDE WITH CHICKEN (GAYLE'S)
SOUP WEATHER IS HERE!!!! Finally! This is the basics for my version but tweak it as you see fit. ( I will update with a picture too, stay tuned) *This can be made Vegetarian by omitting the bullion and using vegetable broth. If you do not like ANY spicy flavor remove the seeds and ribs from all the jalapenos and this will...
Provided by Lisa 'Gayle' Goff
Categories Chicken Soups
Time 55m
Number Of Ingredients 22
Steps:
- 1. In a blender combine; Onion Oregano Cumin Jalapeno (2 with seeds and ribs, two WITHOUT seeds and ribs) garlic maple syrup cilantro parsley Add one cup HOT stock and puree
- 2. Heat oil on Medium high in dutch oven or large stock pot, season chicken thighs with Salt and pepper and cook for 5-6 minutes on each side until cooked through Remove to plate
- 3. Deglaze pan with puree mixture, Simmer and reduce by half
- 4. debone and shred thigh meat and return to pan when sauce is reduced by half. Add the rest of the stock, orange juice and Hominy
- 5. Bring to a boil and reduce heat, simmer 10 minutes. adjust seasoning to taste
- 6. Serve with your favorite toppings This soup freezes well, just thaw completely and reheat as needed.
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