Green Chile Chicken Posole Recipe!
Green Chili Chicken Posole
1 lb boneless chicken breasts, cut into small pieces*
I tsp dried thyme
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
2 Tbs vegetable or canola oil
1 large yellow or white onion, chopped
1 jalapeño, chopped
2 cloves garlic, minced
3 six-ounce cans green chiles (whole or diced)
1 c cilantro
4 c low-sodium chicken broth
1 28-oz can of hominy (or 2 smaller cans), drained*
*Hominy is It’s simply soaked corn. The soaking process removes the hull, allowing the corn to puff up.
*The chicken can be omitted to make this soup vegetarian…it is still excellent. Just add a pinch of salt and pepper to taste.
Sprinkle the chicken with 1/2 tsp thyme, salt and pepper. Set to the side. In a large saucepan heat the vegetable oil over medium heat, and add the onion and jalapeño. Cook for a few minutes until soft, adding the garlic towards the last minute of cooking so as to prevent it from burning. Transfer mixture to a blender or food processor (I used my mini processor) and then add the green chiles, cilantro, and 1/2 tsp thyme. Puree until smooth.
Return mixture to the saucepan, and cook over medium heat for approx 5 min, or until the sauce thickens to your liking.
Add the hominy, broth, and seasoned chicken to the saucepan, and simmer, covered, until the chicken is tender and cooked through. Though the chicken will usually be done after 10-15 minutes, I always let my soups simmer a little longer to develop the flavors. Up to you, depending on your time frame!
Now, this soup has tons of flavor as is, but a squeeze of lime makes it that much better. If you have an anti-citrus eater in your house like my husband, feel free to leave it out or serve the lime wedges on the side. The original recipe suggests avocado slices or tortilla chips for garnish, but I chose to omit…when it comes to posole, I really like to taste the flavors of the corn and the lime. Again, your preference! Either way, you will love this.