Chicken Posole Rojo

Mar 1, 2023
1 lb. chicken breast
1 tsp. olive oil
1 tsp. chili powder
salt and pepper to taste
1 medium onion, diced
2 jalapeno peppers, diced
3 cloves garlic, minced
8 cups chicken broth
1 Tbsp. Mexican oregano
1 tsp. dried thyme
1 tsp. cumin
1 bay leaf
1 can hominy
4 Hatch Chile Pods
3 oz. tomato paste
1 lime + extra for serving

Heat a small pan to medium heat and add chile pods.
Dry roast for 2-3 minutes, flipping occasionally, until fragrant.
Set them in a bowl of hot water and cover 20 minutes to soften.
Transfer to a blender with tomato paste and a few tablespoons of the soaking liquid.
Add a bit of salt and blend until smooth. Set aside.
Heat a large pot or Dutch oven on medium heat and add olive oil.
Slice the chicken into bite sized chunks and season with salt and pepper and chili powder.
Add to the pot and sear on all sides. Add onion and jalapeno, stir to combine.
Cook 5 minutes, until softened, add garlic and cook another minute.
Add chicken broth, bay leaf, oregano, thyme, cumin and hominy. Stir and reduce heat to a simmer.
Stir the chile paste into the posole and simmer, covered 1 hour.
Squeeze in the juice of half a lime and serve with lime wedges and your favorite garnishes.

Click here for Dried Hatch Chile Pods

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