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MainRecipesSoup | Posole Verde with Chicken

   Posole Verde with Chicken submitted by Mom Johnson
A little bit of work but worth the effort. We like the white hominy best.

Heat oil in a large heavy pot or Dutch oven over medium heat. Cook yellow onion and garlic, stirring occasionally until very tender, about 12-15 minutes. Add coriander, cumin, and 1/2 tsp. oregano and cook, stirring constantly until very fragrant, about 1 minute.
Add the chicken and 12 cups of water. Bring to a simmer and cook uncovered and reducing heat as needed to maintain a very gentle simmer, until chicken is cooked through, about 40-50 minutes. At this point, you can let the chicken and broth cool, then chill overnight, if desired.
Meanwhile, preheat the oven to 425 degrees. Spread tomatillos, poblano and serrano chiles and peppers on a large rimmed baking sheet. Roast, tossing once or twice, until tomatillos are tender and peppers are browned and collapsing, about 30-40 minutes. Let cool.
Transfer chicken to a cutting board, reserving broth and let cool until easy to handle. Remove the meat from the bones and shred into bite-sized pieces, discarding bones.
Split open the chiles and peppers and discard stems and seeds. Discard any skin that can easily be peeled off; otherwise just leave it on. Reserve the baking sheet. Puree the tomatillos, chiles and peppers in a blender until smooth. Stir puree into broth and bring to a simmer.
Spread hominy in an even layer on reserved baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown around the edges of the baking sheet, 12-18 minutes. Scrape into the pot with the broth.
Simmer the broth, uncovered and season with salt and pepper as needed, until flavors meld and broth is rich tasting, about 20 minutes. Ladle about 1/2-1 cup of broth into blender and add the 2 cups cilantro. Puree until smooth and bright green, at least 1 minute. Stir chicken into broth and heat through, followed by cilantro puree.
Divide posole among soup bowls and top with red onion and cilantro and serve with lime wedges alongside.

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v 1/4 cup olive oil
v 1 large onion, chopped
v 6 garlic cloves, thinly sliced
v 2 tsp. ground coriander
v 1 tsp. ground cumin
v 1/2 tsp. dried Mexican oregano
v 1 whole chicken (about 4 pounds)
v 1 1/2 pounds tomatillos, husked and rinsed
v 4 poblano chiles
v 3 serrano chiles
v 2 Cubanelle peppers (or 2 more poblanos)
v 2 (15 oz.) cans yellow or white hominy, rinsed and drained
v Salt and freshly ground pepper
v 2 cups cilantro leaves with tender stems
v 1/2 small red onion, finely chopped
v Lime slices for serving

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