Green Chile Chicken Posole

Posole is a type of corn soaked in powdered lime and water. Hominy is often used in its stead, as traditional posole is not generally commercially available. Hominy is softer and milder than true posole, but is perfectly acceptable in this dish. Many people prepare posole stew with pork. Other common ingredients include cabbage, radishes, beans, and squash. I make posole the way my dad taught me—with large chunks of chicken, plenty of green chiles, and some jalapenos to spice it up. I also use a can of fire roasted diced tomatoes to add some color to the dish, though my dad has taken that element out of his recipe. He’s also started buying packages of Bueno frozen green chiles, one mild and one hot, instead of canned. As I live in the Pacific Northwest, I’m stuck with canned, and even those (because I buy 28 oz. cans) have to be purchased in the Southwest and hauled back to Washington state. I buy Hatch, which come from southern New Mexico, a region and town well-known for its green chiles and annual festival. But any canned green chiles will do. I’ve never made posole with fresh green chiles because it would take far too many, and I refuse to roast, de-seed, and chop for hours on end! Feel free to try it, however. The only thing I insist, is that you cut the chicken into LARGE chunks!! It’s not the same with small cubes of meat floating around!

Note: If you don’t like your food spicy, omit the jalapenos, or use a smaller amount.

Ingredients:

2-3 lbs. boneless, skinless chicken, cut into large chunks
1 large onion, diced
1 28 oz. can diced green chiles
1 4-5 oz. can diced jalapenos
1 28 oz. can hominy
1 14 oz. can fire roasted diced tomatoes
1 tbsp. chopped garlic
lots of Mexican oregano
1-2 tbsp. cumin
salt and pepper to taste
olive or canola oil

Optional Ingredients:

cheese
sour cream
tortillas

Guidelines:

Cube the chicken, sprinkle it with salt and pepper, and brown it in a couple tablespoons of oil.

After the chicken has browned, add the diced onion and chopped garlic. Cook until the onions begin to soften.

Add cumin and oregano. Stir to combine.

Add green chiles, jalapenos, hominy, and diced tomatoes. Mix well.

Add enough water to cover, and let simmer for several hours or until the chicken begins to fall apart.

Drink Suggestions: Mexican beer, a good American microbrew pale ale, or margaritas.

Leave a Comment

Your email address will not be published. Required fields are marked *