Weeknight Chicken Posole with Warm Corn Tortillas

Servings:
Weeknight Chicken Posole with Warm Corn Tortillas 5.00/5 (1 vote)

Posole is a traditional Mexican soup or stew made with either chicken or pork, seasoned with spices, and slow cooked all day. Our version is a quick fix, but you could easily convert it to a slow cooker recipe by simply placing all the ingredients in the slow cooker and cooking on low for about 7-8 hours. Either way, the combination of tender meat, hominy, and spices is delicious garnished with any number of toppings. We chose cilantro, tomatoes, radish, and avocado. Chopped lettuce or cabbage is also common as well. Enjoy!

Weeknight Chicken Posole

SERVINGS : 2 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 teaspoon olive oil
  • 1/2 pound boneless skinless chicken breasts
  • kosher salt and pepper
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon oregano
  • 1 cloves garlic, minced or pressed
  • 1 teaspoons cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon paprika
  • 1 cup hominy, drained and rinsed
  • Toppings
  • 1 avocado, diced
  • 1/4 cup radish, sliced
  • 1 lime, wedged
  • 1/4 cup tomato, diced
  • 2 tablespoons cilantro, torn

DIRECTIONS

  1. Heat olive oil in a heavy pan or cast iron until it begins to shimmer.
  2. Season chicken with salt and pepper.
  3. Brown chicken on both sides and cook until it is almost cooked through. Transfer to a plate. Using two forks, tear the chicken into bite-sized pieces.
  4. Add remaining ingredients (not the toppings) to the skillet and bring to a low boil. Reduce to simmer, add the chicken, and let it simmer for another minute or two.
  5. Taste. Adjust for salt and remove bay leaf.
  6. Ladle the Posole into bowls and serve with toppings.

Nutritional Information

Serving Size 815g Calories 461 Fat 24 Sat Fat 5 Sodium 1047 Carbs 25 Sugars 3 Fiber 7 Protein 40.

Corn Torillas

SERVINGS : 2 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 4 corn tortillas

DIRECTIONS

  1. Preheat oven to 350.
  2. Wrap tortillas in foil and place on a center rack.
  3. Heat for 5-10 minutes or until nice and warm.
  4. Serve with butter.

NOTES

VEGETARIAN TIP: Replace the chicken with chopped mushrooms and zucchini.

GLUTEN MODIFICATIONS: Gluten free as written.

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