Main Dishescookwell
Chicken Posole Verde
One of my favorite soups.
👥 4 Servings⏱️ Prep & Cook: 1h 30m👤 Ethan Chlebowski📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●dutch oven
- ●pot
📝 Preparation Steps
1
Broil the vegetables & chop with aromatics
2
Turn the oven on broil at 500° F/260° C. Spread tomatillos, poblano and serrano peppers on a large tin foil rimmed baking sheet. Broil for ⏱️ 5 minutes until blackened and charred. Let cool ⏱️ 10 minutes. Meanwhile, finely chop the yellow onion and garlic cloves. Add them to a bowl. Once cooled, finely chop the roasted tomatillos, poblanos, and serrano peppers and add them to the bowl.
Tomatillos, 12-15Serrano peppers, 2Yellow onion, 1Garlic, 6 cloves
3
Sear & brown the chicken
4
Cut the whole chicken into 10 pieces. If you haven’t broken down a chicken yet, check out the video for how I do this. Next, heat a thin layer of vegetable oil in a large Dutch oven over medium-high heat. Liberally season the chicken pieces with salt and pepper. Add them to the Dutch oven to sear and brown on all sides. Set the browned chicken pieces on a plate and turn the heat to medium-low.
Whole Chicken, 1Salt,
5
Sauté the vegetables & ground spices
6
To the same pot that the chicken was browned in, add the bowl of chopped vegetables, ground spices, and a pinch of salt to the pot. Sauté, stirring occasionally, for ⏱️ 10-15 minutes. Set the heat to low and sauté for another ⏱️ 15-20 minutes until everything is caramelized and reduced.
Salt,
7
Simmer the chicken, shred, finish soup with hominy
hominy, 850 g
8
Pour in the chicken stock and deglaze the pot. Add the browned chicken pieces. Bring the soup to a simmer and cook, uncovered, for ⏱️ 20-30 minutes. Remove the chicken pieces and shred them, picking out any bones or inedible pieces. Return the shredded chicken to the soup and add the hominy. Taste it and add salt and pepper as needed.
chicken stock, 1800 ghominy, 850 gSalt,
9
Serve, garnish, & enjoy
10
Serve in bowls and top with pickled red onion, sliced jalapeño, crema, radish, cilantro, cotija, fresh squeezed lime, or any other desired toppings.
Crema,Cilantro,
Nutrition Facts
calories
2828
fat Content
71 g
protein Content
213 g
carbohydrate Content
338 g
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