One of the soups I made for Sam’s birthday party was Green Chile Chicken Posole. I had it at a party once and I probably ate 20 bowls of it, well, not really but it was that good! I didn’t have a recipe to follow so I just tried to wing it on my own and it turned out perfectly. This posole is a nice variation to the traditional red chile and pork posole.
This is not a recipe per se…I do not have exact measurements to give you but you really cannot go wrong, there are only 5 ingredients.
Green Chile Chicken Posole
1 Whole Chicken (you could use a store bought rotisserie chicken too, just make sure it is GF. I used to use these but every store where I used to buy them started putting wheat in them for some reason)
3 (32-ounce) cartons of Chicken Broth/Stock (I use Kitchen Basics)
Green Chile…the heat level and how much you use is all based on taste. When I moved to NM 12 years ago, I pretty much fried my taste buds that detect heat, so I can take it pretty hot!
Posole (I use frozen Posole but if you cannot find it, canned Hominy would be fine…just drain and rinse before adding to the soup)
Salt, to taste
- When preparing the whole chicken to roast, I brush a little olive oil over the skin, then season with salt and pepper. I roast my chicken at 450° F for about 25 – 30 minutes to get a nice even browning, then reduce the heat to 350° F for about another 30 – 40 minutes, depending on the size of the chicken. Once the chicken is done cooking (internal temperature of 180° F.), I like to tent it in foil for about 20 minutes to let it rest and therefore retain all the juices (if you have never tried this technique, you simply must, the chicken is very juicy and not dry at all!).
- Shred the chicken and put aside (discard the skin).
- In a Crock-Pot (or in a soup pot on the stove), add shredded chicken, chicken stock/broth and green chile, season with salt to taste. Cover and cook on low for about 4 or so hours. Add Posole (you will need to cook it longer if you use frozen posole) and turn the Crock-Pot to low for another hour or two, or until the posole is tender.
That is it!
I use frozen chopped green chile, but you could also use canned or fresh roasted green chile (I always use fresh in the fall during the NM chile harvest).
I use frozen posole, which takes longer to cook and absorbs a lot of the chicken stock as it is cooking, you may need to add additional chicken stock if you use frozen posole. Canned posole/hominy is precooked to it does not absorb much if any of the chicken stock.
Several people at the party asked for the recipe so I think it was well received!
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