Classic Mexican chicken posole

Discover a traditional Mexican posole, a classic soup or stew, with this recipe.

If you enjoy a good stew recipe, or a soup with lots of chunky chicken or pork, Mexican Posole is something you want to try. It is definitely a classic dish, very traditional for Mexico, and it has a variety of variations, ranging from chicken and pork and different types of meat, to a large selection of favorite garnishes.

I stick with what I typically have on avancados, coriander, coriander, some lime wedges – though others like to include lemon, cabbage, salsa, onions, radishes or other chili peppers. Toasted jalapenos or serranos would be great here.

One of the keys to a good posole is the chili paste, which you cook with dried ancho pepper. This pasta is seriously good stuff. It adds depth and flavor and also color to the dish, and it really makes it distinctive.

Funny thing is, before I learned how to make posole, I had whirled ancho paste into a bowl I had made up my own years ago. It turns out that I had somehow made something close to this classic dish. No wonder I love it!

This is really a one pot meal. I will file this under "fast and easy" because frankly it is easy to prepare, but it is best to simmer it for a while. I've seen some 30-minute posole recipes, and I've made some that didn't simmer for long, but it's best to let the flavors cook and develop, like any good stew or soup or even chili. The longer you cook it, the better the flavors will be. It's worth the wait.

Hominy is traditional for posole, but if you are looking for a variation, try something instead of kidney beans instead. I also like to add dice with potatoes occasionally. Tastes good to me!

Patty's perspective: This dish is very unique to me. It's amazing how another ingredient like hominy can affect the flavor of the casserole. It is so authentic Mexican. Mike made a big pot and it was even better the next day.

Classic Mexican Chicken Posole - Ready to serve "width =" 900 "height =" 600 "srcset =" https://www.chilipeppermadness.com/wp-content/uploads/2015/04/Classic-Mexican-Chicken-Posole1. jpg 900w, https://www.chilipeppermadness.com/wp-content/uploads/2015/04/Classic-Mexican-Chicken-Posole1-150x100.jpg 150w, https://www.chilipeppermadness.com/wp-content/ uploads / 2015/04 / Classic-Mexican-chicken-posole1-500x333.jpg 500w, https://www.chilipeppermadness.com/wp-content/uploads/2015/04/Classic-Mexican-Chicken-Posole1-768x512.jpg 768w "sizes =" (max. Width: 900 px) 100 vw, 900 pxClassic Mexican chicken posole – ready to serve

Discover a traditional Mexican posole, a classic soup or stew, with this recipe.

Course: Main courses

Food: Mexican

Servings: 6

Calories: 312 kcal

  • 1 pound of chicken breast
  • 1 teaspoon of olive oil
  • 2-3 tsp chili powder
  • Salt and pepper to taste
  • 1 chopped medium onion
  • 2 chopped jalapeno peppers
  • 3 cloves of garlic minced
  • 8 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 tsp of basin
  • 1 can – approx. 25 ounces
  • 2 ancho peppers
  • 3 ounces tomato puree
  • 1 lime + extra for serving
  • Sliced ​​avocado and coriander for serving
  1. Heat a large saucepan to medium heat and add a little olive oil.

  2. Cut the chicken breast thin and season with salt, pepper and 1 teaspoon of chili powder. Place in pan and sear on each side for a few minutes.

  3. Add the onion and jalapeno pepper. Cook approx. 5 minutes while stirring slightly.

  4. Add the garlic and cook for another minute.

  5. Add chicken broth, bay leaf, thyme, cumin, remaining chili powder and hominy. Stir. Reduce heat to simmer.

  6. Let's make a chili paste. Heat a small saucepan to medium heat and add ankle pepper.

  7. Dry roast them approx. 5 minutes, flip occasionally, until fragrant.

  8. Place them in a bowl of very hot water for approx. 20 minutes to soften.

  9. Remove stalks and seeds and place in a food processor with tomato paste. Add a little salt. Process until smooth.

  10. Spoon a few tablespoons of pasta into your posole. Refrigerate the rest for other use. These are good things!

  11. Simmer for about an hour or longer. When the chicken is ready to serve, the chicken is shredded in the pan with a fork and served in bowls.

  12. Squeeze the juice from half a lime and swirl into the soup.

  13. Top with sliced ​​avocado, coriander, and serve with extra lime on the side.

Heat factor: Mild-Medium. However great on taste!

1 Compartir