Easy Chicken Posole Verde
You can never have too many main course recipes, so give Easy Chicken Posole Verde a try. This recipe serves 8 and costs $1.91 per serving. One serving contains 268 calories, 19g of protein, and 9g of fat. It is a good option if you're following a gluten free and dairy free diet. 106 people have made this recipe and would make it again. If you have chicken stock, radishes, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes. It is brought to you by Gimme Some Oven. With a spoonacular score of 70%, this dish is solid. If you like this recipe, take a look at these similar recipes: Chicken & Posole Verde, Slow-Cooker Posole Verde, and Mushroom Poblano Posole Verde.
Servings: 8
Preparation duration: 8 minutes
Cooking duration: 12 minutes
Ingredients:
6 cups chicken stock
3 (4-ounce) cans Old El Paso diced green chiles
3 cloves garlic, minced
2 teaspoons ground cumin
2 (14-ounce) cans white hominy, drained and rinsed
1 tablespoon olive oil
1 large poblano pepper, cored and diced
garnishes: diced avocado, chopped fresh cilantro, crumbled cotija cheese, thinly-sliced or julienned radishes, lime wedges
1 teaspoon salt, or more/less to taste
3 cups cooked shredded chicken
1 small yellow onion, peeled and diced
Equipment:
pot
Cooking instruction summary:
Heat oil in a large stockpot over medium-high heat. Add onion and poblano and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and saute for an additional minute, stirring occasionally. Add the diced green chiles, chicken stock, hominy, chicken, cumin and salt, and stir to combine. Continue heating until the soup reaches a simmer. Reduce heat to medium-low and simmer for at least 5 minutes. Taste, and season with extra salt and pepper if needed.Serve warm, topped with your desired garnishes.
Step by step:
1. Heat oil in a large stockpot over medium-high heat.
2. Add onion and poblano and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally.
3. Add the garlic and saute for an additional minute, stirring occasionally.
4. Add the diced green chiles, chicken stock, hominy, chicken, cumin and salt, and stir to combine. Continue heating until the soup reaches a simmer. Reduce heat to medium-low and simmer for at least 5 minutes. Taste, and season with extra salt and pepper if needed.
5. Serve warm, topped with your desired garnishes.
Nutrition Information:
covered percent of daily need
