Whether you spell it Posole or Pozole, there's no denying it's the perfect thing to make when it's cold outside. After two days of snow in Las Cruces, New Mexico, I made an easy version of Green Chile Chicken Posole with Hatch Green Chile. It's simple, but packed with flavor. Read on for the recipe.
Easy Green Chile Chicken Posole
2 to 3 lbs of chicken (I use boneless chicken breasts)
1/2 a white or yellow onion
salt to taste (I used approx. 1 tsp.)
2 tsp. chicken boullion
4 - 8 cups water (depending on how much broth you prefer)
2 bay leaves
1 1/2 to 2 cups of Hatch green chile, roasted & peeled
3 garlic cloves
2 tsp. Mexican oregano
2 tsp. cumin
salt to taste (I used approx. 1 tsp.)
2 25oz. cans of hominy
Place water in large pot on stovetop and set burner to high. Add in chicken, half of the onion, salt, and chicken boullion. Stir, and place bay leaves on top. Once boiling, lower burner and let chicken continue to cook at a low simmer until chicken is cooked through. (This should take 10-15 mins.) Use a spoon to skim impurities off the top, and discard. Remove cooked chicken and place on cutting board to cool.
Meantime, place Hatch green chile in a blender, along with the onion that was was cooked with chicken and left in the pot. Add garlic, salt, cumin, and oregano to blender. Pureé until you have a smooth green chile sauce.
Next, shred chicken into bite size pieces. Remove bay leaves from pot. Return shredded chicken to pot. Pour in green chile sauce. Drain liquid from cans of hominy and add hominy to pot. Stir to combine and let it continue to simmer on low for 30 minutes.
Serve with lime wedges, diced onion, shredded cabbage, sliced radish, fresh cilantro and additional oregano. Enjoy!
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