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Chicken and Fideo Posole
This traditional Mexican soup featuring chicken, fideo pasta, and posole, is the ultimate winter dinner.
👥 8 Servings⏱️ Prep & Cook: 1h 30m👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Make Crunchy Fideo:
Crunchy Fideo, sliced radishes, jalapeños, sour cream, and lime wedges, for serving
2
Heat 1/3 cup canola oil in a large skillet over medium-high heat. Add 1 cup uncooked fideo pasta and cook, stirring, until golden brown, 1 to ⏱️ 2 mins.
3
Remove, with a slotted spoon, to a paper towel-lined plate. Season with kosher salt and pepper.
Kosher salt
4
Make Soup:
5
Season chicken with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Cook chicken, in batches, until golden brown, 3 to ⏱️ 5 minutes per side. Remove to a plate.
6
Add onion, pepper, and garlic to pot. Cook, stirring occasionally, until golden brown, 4 to ⏱️ 6 minutes. Stir in tomato paste, chili powder, cumin, and oregano. Cook, stirring, until fragrant, ⏱️ 1 minute. Stir in tomatoes and cook, scraping browned bits from the bottom of the pot. Stir in stock, hominy, tomatillos, and reserved chicken.
7
Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is tender, 28 to ⏱️ 30 minutes. Remove chicken and shred with two forks; return to pot. Stir in fideo pasta. Simmer, stirring occasionally, until pasta is tender, 14 to ⏱️ 16 minutes. Stir in cilantro. Season with salt and pepper. Serve with cilantro, Crunchy Fideo, radishes, jalapeños, sour cream, and lime wedges.
Crunchy Fideo, sliced radishes, jalapeños, sour cream, and lime wedges, for serving
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