“From the January 2010 issue of Sunset. Much quicker than regular posole. You might try it with warm tortillas on the side.”
READY IN:
45mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
  2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
  3. Cut chicken into 1- to 1.5 inch chunks and sprinkle with salt and 1 teaspoons oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
  4. Reduce heat to medium-high. Add onion mixture and remaining 1 teaspoons oregano to pan and saute until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
  5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
  6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
  7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes such as Avocado chunks, lime wedges, cilantro, and sour cream.

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