This hearty soup is packed full of deliciousness from smoky poblano peppers, the tasty corn flavor of hominy and a flavorful stock
There are many different variations of Posole, a popular Mexican soup
This roasted poblano version is my family’s’ favorite
What are poblano peppers?
Poblano peppers are a mild variety of a chile. They’re named for the state of Puebla in Mexico. These peppers are quite popular in Mexico and in the Southwest in the US. They can be eaten raw, but roasting amps up their flavor
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
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 the liquid 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
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
Everybody in the pot!
Simmer over medium-high heat for 10-15 minutes, until all of the ingredients are heated through
We like to serve with some avocado, fresh cilantro, cotija cheese and a squeeze of lime
Enjoy!
Simply Sundays ~ Roasted Poblano Posole
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
Farberware Classic Series Stainless Steel Saucepan
Pyrex Basics Clear Oblong Glass Baking Dishes
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Tasty temptation. 😊