Best 2 Chicken Posole Soup Recipes

Indulge in the tantalizing flavors of chicken posole soup, a traditional Mexican delicacy that bursts with bold and comforting flavors. This hearty soup, also known as pozole de pollo, is a delightful fusion of tender chicken, hominy, and a flavorful broth infused with an array of aromatic spices and fresh ingredients. As you embark on this culinary journey, you'll discover a symphony of textures and vibrant colors in every spoonful. Our collection of carefully curated recipes offers a diverse range of variations, from the classic green pozole prepared with tomatillos and green chiles to the rich red pozole made with dried chiles and tomatoes. Whether you prefer a spicy kick or a milder, more subtle flavor, there's a recipe here to satisfy every palate. So, gather your ingredients, prepare your taste buds, and get ready to experience the heartwarming goodness of chicken posole soup, a dish that embodies the essence of Mexican culinary heritage.

Here are our top 2 tried and tested 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

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.

Tips:

Use a variety of vegetables to make your posole more flavorful. Common vegetables used in posole include corn, hominy, onions, garlic, peppers, and tomatoes.
If you're using canned hominy, be sure to rinse it well before adding it to the soup.
For a more flavorful broth, use chicken stock or broth instead of water.
Add some spices to taste, such as cumin, chili powder, and oregano.
Serve posole with your favorite toppings, such as avocado, cilantro, sour cream, and lime wedges.

Conclusion:

Chicken posole soup is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a warm and comforting soup, give chicken posole a try. You won't be disappointed!