Chicken Posole is a traditional Mexican soup that usually consists of chicken, hominy and herbs. There are numerous ways you can make Posole but this variation is straightforward, delicious, healthy and filling! A perfect addition to your weekly menu rotation putting dinner on the table in no time!
Yield: 4 servings
Preparation time: 15 minutes
Cook Time: 30 – 35 minutes
2 tablespoons vegetable oil
1 yellow onion, roughly chopped
1/4 teaspoon dry oregano
1/4 teaspoon dry thyme
1/2 teaspoon cumin
1 teaspoon garlic powder
2 tablespoons tomato paste
2, 15-ounce cans hominy, strained and rinsed – see kitchen note
4 cups low-sodium chicken stock
2 cups shredded (skin removed) cooked rotisserie chicken breast, approximately 2 chicken breasts
Crumbled Cotija cheese
1. In a medium size Dutch oven, add vegetable oil and allow to heat, approximately 1 minute.
2. Add onion and allow to cook until translucent and light golden brown in color, approximately 4 minutes.
3. Add oregano, thyme, cumin, garlic powder, and tomato paste stirring until just combined. Add hominy and stir until just incorporated. Add stock, bring to a simmer, reduce to medium – low, partially cover and allow to cook until flavors have developed, approximately 30 – 35 minutes.
4. Add chicken, cook until heated through, approximately 2 minutes. Serve with garnish of your choice.
Kitchen Note: Hominy, in its simplest form, is coarsely ground corn that is a key ingredient in making corn tortillas & tamales. Look for canned hominy in the international section at your grocery store.