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CHICKEN POSOLE
  • 2 1/2 cups water
  • 2 1/2 cups chicken stock (or all stock)
  • 4 chicken breast halves
  • 2 to 16-ounce cans white hominy, drained
  • 2 14 1/2 ounce cans stewed tomatoes
  • 1 Tablespoon Mexican Oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground chile (Ancho, New Mex, Guadillo or pasilla)
  • 1 jalapeño chili, seeded, minced
  • Dash of hot pepper sauce
  • 1/4 cup minced cilantro
  • 1 1/2 cups shredded lettuce
  • 3/4 cup sliced radishes
  • 3/4 cup sliced green onions
  • 1 1/2 cups grated Monterey Jack cheese
    1. Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool chicken slightly. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside. Add hominy, stewed tomatoes, oregano, jalapeño and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.) Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl

     

     
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