Best 2 Chile Chicken Posole Recipes

Indulge in the tantalizing flavors of Mexican cuisine with our delightful Chile Chicken Pozole, a traditional stew that combines the richness of tender chicken, the smokiness of guajillo and ancho chiles, and the vibrant tang of tomatillos. This hearty and flavorful dish is elevated with the addition of hominy, a unique ingredient that lends a delightful texture and nutty flavor. Accompany your pozole with a selection of delectable toppings such as shredded cabbage, creamy avocado, and a sprinkling of cotija cheese for an explosion of taste and textures. Our collection of recipes offers variations to suit every palate, including a vegetarian pozole verde and a spicy pozole rojo. Whether you prefer a classic preparation or a modern twist, our Chile Chicken Pozole recipes are guaranteed to satisfy your cravings for authentic Mexican comfort food.

Check out the recipes below so you can choose the best recipe for yourself!

CHILE-CHICKEN POSOLE

Chile-Chicken Posole image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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

RED CHILE CHICKEN POSOLE

Red Chile Chicken Posole image

This is a favorite in New Mexico at Christmastime, or any day you want a spicy, satisfying stew. I experimented and created my own recipe over the years, but the addition of ancho chile is a Bobby Flay inspiration.

Provided by Spice Boy

Categories Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

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.

Tips:

To save time, use a rotisserie chicken instead of cooking your own.
If you don't have hominy, you can use corn kernels instead.
Add more or less chile peppers, depending on your desired level of spiciness.
Garnish your posole with fresh cilantro, lime wedges, and avocado slices before serving.
Serve posole with warm tortillas or crusty bread for a complete meal.

Conclusion:

Chile chicken posole is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. This recipe is easy to follow and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give chile chicken posole a try!