Homemade Chicken Posole Verde
- Yield 6
- Prep 8 minutes
- Cook 12 minutes
- Total 20 minutes
Homemade Chicken Posole Verde is a soup recipe on Avoteb. The yield on the card is 6. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 small yellow onion, peeled and diced
- 1 large poblano pepper, cored and diced
- 3 cloves garlic, minced
- 3 (4-ounce) cans Old El Paso diced green chiles
- 6 cups chicken stock
- 2 (14-ounce) cans white hominy, drained and rinsed
- 3 cups cooked shredded chicken
- 2 teaspoons ground cumin
- 1 teaspoon salt, or more/less to taste
- garnishes: diced avocado, chopped fresh cilantro, crumbled cotija cheese, thinly-sliced or julienned radishes, lime wedges
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and poblano and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Tip in the garlic and saute for an additional minute, stirring occasionally. Tip in the diced green chiles, chicken stock, hominy, chicken, cumin and salt, and stir to combine. Continue heating until the soup reaches a let it bubble gently. Lower heat to medium-low and let it bubble gently for at least 5 minutes. Taste, and season with extra salt and pepper if need
Plate warm, topped with your desired garnishes.
