Saturday's Supper - Chile Chicken Posole

Today's recipe is one of our families favorites. We found it when we were looking for new ideas to make and this has quickly become a staple in our lives. When in doubt we throw this recipe together. It's SO easy and SO tasty and it makes enough for a couple good sized meals. It's also really simple because you can toss most of the ingredients in a pot, blend them up, add the last few ingredients and simmer until everything is warmed through. Super fast and easy. Just what we like for a week night dinner.

Chile-Chilcken Posole
by Food Network Magazine

1 lb skinless, boneless chicken breasts, diced
1 tsp dried thyme
kosher salt & pepper, to taste
2 Tbsp vegetable oil
1 lg white onion, diced
2 cloves garlic, minced
3 6-oz cans whole green chiles, drained
1 cup fresh cilantro
4 c. low-fat, low-sodium chicken broth
2 15-oz cans hominy, drained

Sliced avocado, radishes, and/or baked corn chips for garnish (optional)

Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.

Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.

Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.

Per serving: Calories 385; Fat 10 g (Saturated 2 g); Cholesterol 91 mg; Sodium 1,591 mg; Carbohydrate 43 g; Fiber 8 g; Protein 36 g

* Joe has used a variety of peppers in combination with the jalapenos. Whatever he picks out he dry roasts them in a pan to give them a little char before chopping them up and tossing them into the pot.
* We don't blend everything in a blender because ours broke. Plus it's just as easy to use our immersion blender instead. 
* If you have leftover roasted chicken or chicken on the bone you could just as easily use that by cooking the chicken on the bone and then shredding the chicken. 
* We have added additional seasonings like cumin, garlic salt (instead of regular salt), onion powder, or your other favorite Mexican spices.
* You could easily use vegetable broth and omit the chicken if you're vegetarian or vegan. If you did that I would recommend considering something like zucchini to bulk up the soup and add good flavor and texture.
* We have topped ours with queso blanco or shredded cheese.
* For more heat buy hot whole green chilies or add other fresh hot chilies with the jalapenos. 

Do you have a favorite Mexican dish? We love Mexican food and would love to try your families favorite recipes if you'd like to share them. You can share them in the comments or email me at macmotosworld {at} gmail {dot} com.


  1. OH this looks good!

    1. It really is good. It's one of our staples in our house. Easy to make and we end up with enough for leftovers for lunch the next day. MMM!!! You could totally make it in a larger batch too. :)


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