Chimayo Chile Chicken Posole Recipe

Chimayo Chile Chicken Posole


2 1/2 lbs Chicken breast, skinless boneless
2 bags White Corn Posole
2 1/2 quarts Chicken broth
3 cloves Garlic
1 Onion
1 tsp. Oregano, dried
4 tbsp Pure Chimayo Chile powder
2 tsp. Salt
4 tbsp. Vegetable oil
3 cups Water
Cilantro chopped
Cotija cheese crumbled
Radishes sliced thin
Lime wedges


Follow directions for Posole 1 day ahead.
Heat 2 tablespoons of oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork. Heat remaining 2 tablespoons oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and Pure Chimayo Red Chile powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the white corn posole and cook until tender, about 15 to 20 minutes more. Adjust seasonings to taste, adding more salt and chile powder, if desired. Garnish with the chopped cilantro, crumbled cotija cheese, radishes and lime wedges.

Click here for White Corn Posole

Click here for Pure Chimayo Chile powder