Soup

Roasted Poblano Posole

There are many different variations of Posole, a popular Mexican soup

This roasted poblano version is my families’ favorite

The smoky poblano peppers compliment the tasty corn flavor of hominy
Let’s cook!

Roast 3 poblanos over an open flame until charred on all sides.  When cool enough to touch, peel & slice the peppers in half.  Remove the seeds and dice the pepper.  Set aside

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I like to poach the chicken in stock rather than water because it adds so much flavor to the protein

I have 2 boneless, skinless chicken breasts in a quart of chicken stock in a saucepan

  Simmer over medium low heat for about 25 minutes until the chicken is cooked through.  Remove chicken and set aside to cool

Skim the stock if necessary and reserve for the soup

Dice a small onion and mince 3 garlic cloves.  In a large stock pot, drizzle 2 tablespoons of olive oil and heat over medium-high heat.  Add in the onion and garlic and saute for 5-7 minutes until they slightly soften

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Drain and rinse two 14 ounce cans of hominy

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I’m using two 4 ounce cans of chiles, 1 tablespoon of cumin, 1 teaspoon of kosher salt and a 1/4 teaspoon of cayenne pepper

Add the chiles and spices to the onions and garlic in the pot, stir to combine

Use reserved stock from the poached chicken and add additional chicken stock to equal 8 cups in total

Shred or cube the cooked chicken for assembly

A note regarding the chicken – I have made this soup with shredded chicken and cubed chicken and my family prefers the shredded.  It’s your call

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Everybody in the pot!

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Simmer over medium-high heat for 10-15 minutes, until all of the ingredients are heated through

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We like to serve with some avocado, fresh cilantro, cotija cheese and a squeeze of lime

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Enjoy!

Simply Sundays ~ Roasted Poblano Posole

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

3 poblano peppers

2 boneless, skinless chicken breasts

1 quart of chicken stock (for poaching)

1 small onion

3 garlic cloves

2 tablespoons of olive oil

2 – 14 ounce cans of hominy

2 – 4 ounce cans of chiles

1 tablespoon of cumin

1 teaspoon of kosher salt

1/4 teaspoon of cayenne pepper

8 cups of chicken stock (including poaching stock)

Avocado, fresh cilantro, cotija (or queso fresco) cheese and lime for serving, if desired

Directions

Roast 3 poblanos over an open flame until charred on all sides.  When cool enough to touch, peel & slice the peppers in half.  Remove the seeds and dice the pepper.  Set aside

Poach 2 boneless, skinless chicken breasts in a quart of chicken stock in a saucepan  Simmer over medium low heat for about 25 minutes until the chicken is cooked through Remove chicken and set aside to cool

Skim the stock if necessary and reserve for the soup

Dice a small onion and mince 3 garlic cloves.  In a large stock pot, drizzle 2 tablespoons of olive oil and heat over medium-high heat.  Add in the onion and garlic and saute for 5-7 minutes until they slightly soften

Drain and rinse two 14 ounce cans of hominy

Assemble two 4 ounce cans of chiles, 1 tablespoon of cumin, 1 teaspoon of kosher salt and a 1/4 teaspoon of cayenne pepper

Add the chiles and spices to the onions and garlic in the pot, stir to combine

Use reserved stock from the poached chicken and add additional chicken stock to equal 8 cups in total

Shred or cube the cooked chicken for assembly; add all ingredients to the pot

Simmer over medium-high heat for 10-15 minutes, until all of the ingredients are heated through

Serve with avocado, fresh cilantro, cotija (or queso fresco) cheese and lime, if desired

Tools used to make this recipe

Simply Bamboo Maui Bamboo Cutting Board

Mini Prep Glass Bowl

Farberware Classic Series Stainless Steel Saucepan

Pyrex Basics Clear Oblong Glass Baking Dishes

© Simply Sundays 2018
All rights reserved

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