Green Chile, Chicken, Posole Soup

1. 1

   Soak the posole for at least 3 hours or overnight. Add 10 cups of water and about 3 or 4 cloves of peeled garlic and cook over medium heat for about 3 hours or until tender to the taste. Watch carefully as it is cooking and add more water as needed.

2. 2

   Roast the Poblano peppers over a gas flame, under a broiler or easiest of all , on the BBQ. After all sides are blackened, cover them in a bowl or place in a plastic bag or paper bag. Cool and the skins will slip off effortlessly. Remove the stem and the seeds.

3. 3

   Saute the onions in a little bit of olive oil. Roast the chicken breasts. (or BBQ them) Shred the chicken.

4. 4

   In a blender, put the sauteed onions, the garlic cloves, about a third to half of the cooked posole, 3 tablespoons of fresh oregano, the peppers and 4 cups of the chicken stock and blend until smooth. (you may have to do a couple batches)

5. 5

   Pour the blended mixture into the pot with the remaining posole and add the shredded chicken and the remaining 2 cups of chicken stock and simmer for at least an hour. If the soup seems too thick, add some more chicken stock or water.

6. 6

   Shred the Napa cabbage and strip the leaves off the oregano. To serve the soup, ladle into soup bowls, put a small mound of cabbage on top and garnish with oregano. Serve with a wedge of fresh lime.

* Per serving · 4 servings · Values may vary.

No additional tips available.