STREAMING NOW: The Delicious Miss Dahl

Xochipilli's Chicken Posole

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from a local Mexican restaurant.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed (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 and set aside.
  3. Cut chicken into 1 inch chunks and sprinkle with salt and 1 tsp oregano. Heat oil in a 6 qt pan over high heat. Brown half the chicken lightly, stirring occasionally (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 tsp oregano to pan and saute until onion is softened (3 minutes). Meanwhile, in a microwave-safe bowl, microwave broth until steaming (3 minutes). Add ground chiles to pan and cook, stirring (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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: