Chicken-Posole Soup Recipe

Name: Chicken-Posole Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe Rich Chicken Stock, recipe follows; 2 ancho chiles, soaked in water to soften; 1 -ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped; 1 (28-ounce) can hominy; 2 roasted chicken breasts, skin removed and meat shredded; 2 tablespoons chopped fresh cilantro leaves; Salt and freshly ground black pepper; 1 cup shredded white Cheddar; Fried Blue and White Corn Tortillas, for garnish, recipe follows, or store bought tortilla chips, crumbled; 4 pounds chicken bones, chopped; 3 large Spanish onions, quartered (skin left on); 1/2 head celery, coarsely chopped; 2 large carrots, coarsely chopped; 3 tablespoons olive oil; Salt and freshly ground black pepper; 2 bay leaves; 1/4 cup whole peppercorns; Small bunch flat-leaf parsley, stems only; 6 sprigs fresh thyme

Servings: persons

1 recipe Rich Chicken Stock, recipe follows
2 ancho chiles, soaked in water to soften
1 -ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped
1 (28-ounce) can hominy
2 roasted chicken breasts, skin removed and meat shredded
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 cup shredded white Cheddar
Fried Blue and White Corn Tortillas, for garnish, recipe follows, or store bought tortilla chips, crumbled
4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme

1
Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer.
2
Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined.
3
Add pureed anchos, porcini, and hominy and cook for 10 minutes.
4
Add the chicken and cilantro and cook for 5 minutes.
5
Season with salt and pepper, to taste.
6
Ladle soup into bowls and top with cheese and some fried tortillas.
7
Preheat oven to 450 degrees F.
8
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
9
Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
10
Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat.
11
Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
12
Remove from the heat and strain through a mesh strainer into a clean pot.
13
Place back on the stove over high heat and cook until reduced by half.
14
Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
15
2 cups peanut oil
16
2 blue corn tortillas, julienned
17
2 white corn tortillas, julienned
18
Kosher salt
19
Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp.
20
Transfer to a plate lined with paper towels and season with salt immediately.

1171

kcal

Calories

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 recipe Rich Chicken Stock, recipe follows, 2 ancho chiles, soaked in water to soften, 1 -ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped, 1 (28-ounce) can hominy, and more.

Yes, Chicken-Posole Soup falls under the Soups & Stews 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.

That's it — enjoy your meal!

Chicken-Posole Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions