Chicken Posole Soup
- 1.5 quarts chicken broth
- 2 dried guajillo chilis, stems and seeds removed
- 1 dried ancho chili, stem and seeds removed
- 2 teaspoons kosher salt
- 2.5 pounds bone-in chicken breast
- 4 tablespoons olive oil, divided
- 1 yellow onion, diced
- 1 poblano pepper, seeded and diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ⅓ cup apple cider vinegar
- 1 (25-ounce) can hominy, drained
- shredded green cabbage, for garnish
- diced white onion, for garnish
- chopped cilantro, for garnish
- lime wedges, for garnish
- Pour chicken broth into a large saucepan and heat until steaming. While broth is heating, toast the chilis in a dry saute pan over medium heat until they’re fragrant and pliable. Transfer chilis to the hot broth. Remove broth from heat and let chilis soak for 20-30 minutes to soften.
- Season both sides of chicken breasts with salt. Heat 2 tablespoons of the olive oil in a stock pot over medium-high heat. Sear the chicken on both sides until browned. Transfer chicken to a plate and reserve.
- Add the remaining 2 tablespoons of oil to the stock pot. Add the onion, poblano and garlic. Saute for 3-5 minutes, stirring frequently, until the vegetables begin to get some color and soften.
- Place the dried spices in the stock pot along with the vegetables. Allow the spices to toast for 45-60 seconds, stirring frequently, until fragrant.
- Deglaze the pan with the apple cider vinegar.
- Pour the chicken broth and soaked chilis into the stock pot. Stir well. Nestle the seared chicken breasts into the pot. Bring the liquid to a boil then reduce heat to medium/medium-low, cover and simmer gently for 45-60 minutes, until chicken meat pulls apart easily.
- Remove pot from heat. Transfer the chicken breasts to a plate and carefully remove bones and skin, then shred the meat. Reserve.
- Puree the soup liquid, chilies, and veggies with an immersion blender until smooth. Season to taste with salt, then add in the hominy and shredded chicken. Stir until well combined.
- Ladle the soup into bowls, topping each serving with a pile of shredded cabbage, a sprinkle of diced onion, and a pinch of cilantro. Serve with a lime wedge.
Dried guajillo and ancho chiles add a unique smoky, slightly spicy flavor to the posole broth. You can find them in Mexican markets, gourmet stores or spice shops. Use them to flavor a pot of dried beans, or simmer in other soups and stews to add a bit of spice.
What others are saying
Katie Hason says:
This was my first time making chicken posole soup and it was so good! Hominy is really delicious, I'm not sure why I don't cook with it more often. The flavors in this soup were perfect, I love everything about it.
Laura Griffin says:
This soup is very hearty, rich, and flavorful. Comfort food in a bowl! It's also gluten and dairy free, win! Can't wait to make this again.