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Posole is a hearty soup from the Jalisco region of Mexico that is traditionally made with pork and hominy. Hominy is dried corn kernels from which the hulls and germs have been removed. (In its ground form hominy is called grits.) Dried hominy takes several hours to cook, so I have opted for the canned version in the interest of time. I have also developed a lighter version with shredded chicken and tomatillo salsa (hence green posole). This dish is ridiculously easy to make and quite satisfying with all the additional garnishes. Serve with Southwestern Sweet Potato Saute.
Ingredients
Makes 4-6 servings
2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled green salsa or 1 recipe Mexican Tomatillo Salsa
4 cups canned chicken broth or Chicken Stock
1 rotisserie chicken, skin and bones discarded and meat shredded
Two 15-ounce cans white hominy, rinsed and drained Kosher salt and freshly milled black pepper
Preparation
Step 1
Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa and cook, stirring, for 5 minutes.
Step 2
Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve, ladle into bowls and let everyone garnish their own portion.
Garnishes:
Step 3
Finely chopped onion, chopped avocado,slivered radishes, chopped cucumbers, shredded napa cabbage, and tortilla chips.
Nutrition Per Serving
Per serving: 526.3 calories
294.4 calories from fat
32.7g total fat
6.6g saturated fat
102.7 mg cholesterol
1197.3 mg sodium
4.1g total carbs
2.0g dietary fiber
0.3g sugars
52.5g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
From From Sara's Secrets for Weeknight Meals by Sara Moulton Copyright (c) 2005, by Sara Moulton. Published by Broadway Books.A graduate of the Culinary Institute of America, Sara Moulton currently hosts the Television Food Network's brand-new series Sara's Secret's as well as Cooking Live with Sara Moulton. She also serves as executive chef for Gourmet and food editor for Good Morning America, appearing on the show frequently. She lives in New York City with her husband and two children.
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Reviews (12)
Back to TopTriangleI love this and it's so easy! I add about a T of cumin with the sauteeing onions and some oregano from Rancho Gordo, maybe a t. so good!
tessshower
Napa
1/13/2019
I've been making this recipe about ten times a year for at least the last five years. It's a family pleaser and it's quick to make.
Anonymous
White Salmon, WA
2/12/2018
Really enjoyed this. I live on the Yucatan Peninsula and the flavors are very familiar to my location. Due to my location, I had to modify it very slightly. Looking forward to making this again.
orange_ly
Merida, Yucatan
11/10/2015
Really easy and a great soup for a cold winter's night. I added cumin, as suggested, as well as some oregano.
AtlanticCityCook
11/28/2012
This is an easy and tasty meal that several friends wanted the recipe for after trying. I had leftover chicken thigh meat and wanted to put it to good use so I halved the recipe given the quantity of chicken and it worked out great.
NECutsforth
11/28/2012
How many carbs in this recipe?
mik33va_
Georgia
11/7/2011
I like to add an extra can of hominy to balance the chicken. I also add about an extra 1/2 cup of salsa, but reduce it down to be about the same amount as the recipe, just to get a little more flavor. DO NOT ADD SALT - between the chicken stock and the rotisserie chicken, there will be plenty.
Anonymous
Stillwater, OK
9/12/2011
We tried this out and loved it - quick, easy and tastes good. I found a mexican brand of hominy that is really good - it has some spices in it so I don't rinse - just drain it. I believe it is called Juanitas.
Nutmeg2004
Swansea, MA
6/6/2011
This recipe was so easy (and so tasty) that it was tempting to give it 4 forks. I added 1 tsp. ground cumin per one reviewer's suggestion, sprinkled cilantro on top and it was delicious. We loved this -- it will be part of our regular rotation.
levans3
Baltimore
10/25/2010
Great recipe and my husband just loved it. The next time I make it, however, I will double the juice.
Anonymous
Eugene, OR
8/13/2010
This is a nice quick-fix soup with great taste. I used an additional 2 cups of broth and added a pinch of ground cumin for a smoky flavor. When I opened the jar of green salsa it was very tart. However,once I carmelized the oninons and added the salsa it balanced nicely. Reminds me alot of pozole (Mexican soup). We garnished with chopped cabbage, onions, radishes, dried oregano. The kids loved it and the hubby was impressed!
soygirl73
modesto, ca
3/4/2010
My husband and I enjoyed this recipe. I love the factthat you can use rotisserie chicken. It makes things somuch faster.We ended up using more green salsa in the broth toadd some flavor and heat. Other than that, it was greatand super easy!
Cmlauren
Orange, Ca.
2/18/2010
TagsPosoleSoupSoup/StewMexicanLatin AmericanWhole ChickenChickenPoultryHominyMainDinnerNut FreeGluten FreeDairy FreeEasyQuick5 Ingredients or FewerWeeknight MealsOne-Pot MealsSimmerCookbooks
