Chicken Chorizo Posole Recipe

Name: Chicken Chorizo Posole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tomatillos, husked and cut in half; 1 large onion, quartered; 2 jalapeno peppers, halved and seeded; 4 garlic cloves, peeled; 4 cups water; 1 cup reduced-sodium chicken broth; 1 whole garlic bulb, loose paper removed, cut in half crosswise; 5 whole cloves; 2 bay leaves; 2 boneless skinless chicken breast halves (6 ounces each); 1 pound uncooked chorizo or bulk spicy pork sausage; 2 cans (15 ounces each) hominy, rinsed and drained; 3 teaspoons lime juice, divided; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon salt, divided; 1 cup minced fresh cilantro, divided; 1 medium mango, peeled and cubed; 1 medium ripe avocado, peeled and cubed; 5 radishes, chopped; GARNISH:; 6 cups tortilla chips

Servings: persons

1 pound tomatillos, husked and cut in half
1 large onion, quartered
2 jalapeno peppers, halved and seeded
4 garlic cloves, peeled
4 cups water
1 cup reduced-sodium chicken broth
1 whole garlic bulb, loose paper removed, cut in half crosswise
5 whole cloves
2 bay leaves
2 boneless skinless chicken breast halves (6 ounces each)
1 pound uncooked chorizo or bulk spicy pork sausage
2 cans (15 ounces each) hominy, rinsed and drained
3 teaspoons lime juice, divided
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1 cup minced fresh cilantro, divided
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
5 radishes, chopped
GARNISH:
6 cups tortilla chips

1
Place the tomatillos, onion, jalapenos and garlic cloves on a greased
2
. Bake at 425u00b0 for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended.
3
In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink.
4
Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro.
5
For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips.
6
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 pound tomatillos, husked and cut in half, 1 large onion, quartered, 2 jalapeno peppers, halved and seeded, 4 garlic cloves, peeled, and more.

Yes, Chicken Chorizo Posole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chorizo Posole

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