Chicken Posole Recipe

Chicken thighs: Boneless and skinless, these provide tender and flavorful meat for the soup.

Onion: Adds a sweet and savory depth to the broth.

Garlic: Enhances the overall flavor with its aromatic qualities.

Ground cumin: Brings a warm, earthy spice to the dish.

Dried oregano: Adds a hint of herbal flavor that complements the other spices.

Chicken broth: Forms the base of the soup, providing a rich and savory liquid.

Hominy: A type of maize that adds a unique texture and flavor to the posole.

Olive oil: Used for sautéing the onions and garlic, adding a subtle richness.

Salt: Enhances all the flavors in the soup.

Pepper: Adds a touch of heat and depth to the seasoning.

Cilantro: Fresh and vibrant, used as a garnish.

Lime wedges: Adds a zesty brightness when squeezed over the soup.

Radishes: Sliced thin, they provide a crunchy and slightly peppery garnish.

When preparing chicken thighs for this posole, ensure they are cut into uniform pieces to promote even cooking. Additionally, when shredding the chicken, use two forks to pull the meat apart gently, creating a texture that will absorb the flavors of the broth more effectively. For an enhanced aroma, toast the ground cumin and dried oregano in the pot before adding the chicken broth. This step releases essential oils, intensifying the overall flavor of the dish.

• boneless, skinless chicken thighs - Substitute with pork shoulder: Pork shoulder is a traditional meat used in posole and provides a rich, hearty flavor similar to chicken thighs.

• large diced onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions, which can add a different depth of flavor to the dish.

• cloves minced garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar garlicky flavor, though it may be less pungent.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices in the posole.

• dried oregano - Substitute with dried thyme: Dried thyme has a slightly different but still earthy and aromatic profile that can work well in place of oregano.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a vegetarian alternative, providing a similar savory base for the soup.

• cans drained and rinsed hominy - Substitute with canned chickpeas: Chickpeas have a similar texture and can absorb the flavors of the soup, though they will impart a slightly different taste.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement for olive oil.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley can provide a fresh, slightly peppery flavor as a garnish, though it lacks the distinct taste of cilantro.

• lime wedges - Substitute with lemon wedges: Lemon wedges can provide a similar acidic brightness to the dish, though the flavor will be slightly different.

• sliced radishes - Substitute with sliced cucumbers: Sliced cucumbers can offer a refreshing crunch similar to radishes, though they have a milder flavor.

• Allow the chicken posole to cool to room temperature before storing. This helps prevent condensation and keeps the soup from becoming watery.

• Transfer the posole to airtight containers. For easy portioning, consider using individual serving-sized containers.

• Store the containers in the refrigerator if you plan to consume the posole within 3-4 days. Ensure the containers are sealed tightly to maintain freshness.

• For longer storage, place the airtight containers in the freezer. The posole can be frozen for up to 3 months without losing its flavor and texture.

• When ready to eat, thaw frozen posole in the refrigerator overnight. This gradual thawing helps retain the quality of the soup.

• Reheat the posole on the stovetop over medium heat, stirring occasionally until it is heated through. You can also reheat it in the microwave, using a microwave-safe container and stirring halfway through the heating process.

• If the posole appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.

• Garnish with fresh cilantro, lime wedges, and sliced radishes just before serving to maintain their fresh and vibrant flavors.

• Stovetop Method:

  1. Pour the leftover chicken posole into a medium-sized pot.
  2. Heat over medium heat, stirring occasionally to ensure even warming.
  3. Add a splash of chicken broth if the soup appears too thick.
  4. Once heated through, serve hot with fresh cilantro, lime wedges, and sliced radishes.

• Microwave Method:

  1. Place a portion of the chicken posole in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Garnish with fresh cilantro, lime wedges, and sliced radishes before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chicken posole to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 20-25 minutes, or until the posole is heated through.
  5. Stir halfway through the baking time to ensure even heating.
  6. Serve with fresh cilantro, lime wedges, and sliced radishes.

• Slow Cooker Method:

  1. Pour the leftover chicken posole into your slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally.
  4. Once warmed through, serve with fresh cilantro, lime wedges, and sliced radishes.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the chicken posole in the top pot.
  3. Stir occasionally to ensure even heating.
  4. Heat until the posole is thoroughly warmed.
  5. Serve hot, garnished with fresh cilantro, lime wedges, and sliced radishes.

• Large pot: Essential for cooking the chicken and simmering the posole.

• Olive oil: Used for sautéing the onions and garlic.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Knife: Necessary for dicing the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring spoons: Ensures accurate measurement of spices like cumin and oregano.

• Measuring cups: Useful for measuring the chicken broth.

• Tongs: Handy for removing the chicken thighs from the pot.

• Forks: Used to shred the cooked chicken thighs.

• Can opener: Needed to open the cans of hominy.

• Colander: For draining and rinsing the hominy.

• Ladle: Perfect for serving the posole into bowls.

• Serving bowls: Used to serve the finished posole.

• Garnish bowls: Small bowls to hold the fresh cilantro, lime wedges, and sliced radishes for garnishing.

Prep ingredients ahead: Dice the onion and mince the garlic the night before to save time.

Use pre-cooked chicken: Substitute with rotisserie chicken to cut down on cooking time.

Instant pot method: Use an Instant Pot to cook the chicken thighs and broth in less time.

Canned hominy: Ensure your hominy is already drained and rinsed before starting.

Batch cooking: Make a larger batch and freeze portions for quick future meals.