How to Make Chicken Posole | Mexican Chicken Soup Recipe | healthEcooks.com

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

hominy

🥗Healthier: quinoa

💰Cheaper: canned corn

Quinoa is a protein-rich substitute, while canned corn is more affordable.

Add canola oil to a saucepan.

Add chopped onions, carrots, and celery to the saucepan; stir and cook for about 3 to 5 minutes until translucent, avoiding browning.

Add 1 clove of chopped fresh garlic to the saucepan.

Add tomato paste to the mixture in the saucepan.

Add Chipotle in Adobo to the saucepan, adjusting the amount based on desired spice level.

Add epazote to the saucepan, or substitute with dried oregano if unavailable.

Add chicken stock mixed with water to the saucepan.

Add hominy to the saucepan and let cook for about 30 minutes to blend flavors.

In a blender, add another can of chicken stock and the remaining hominy; blend until a nice paste puree is formed.

Add the blended mixture to the stew pot and let cook for another 10 minutes until boiling.

Add the shredded leftover chicken to the pot; since it is already cooked, warm it for about 15 minutes.

Add chopped cilantro to the pot and stir.

Garnish with sliced radishes, avocado, and baked tortilla strips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens