Posole Verde Recipe

Name: Posole Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 1 white onion, chopped; 1 tablespoon chopped garlic; 1 tablespoon toasted cumin seeds, ground; 1/2 teaspoon toasted anise seeds, ground; 9 cups chicken stock; 5 boneless, skinless chicken breast halves; 4 Yukon gold potatoes, diced; 3 (15-ounce) cans white hominy; 2 roasted, peeled and seeded poblano peppers; 1 jalapeno, seeded and chopped; 5 chiles de arbol, seeded; 3/4 pound tomatillos, husked and quartered; 1/2 bunch chopped cilantro leaves, plus more for garnish; 4 leaves romaine lettuce; 1/2 tablespoon Mexican dried oregano; 1/2 tablespoon chopped garlic; Salt and freshly ground black pepper; Sliced avocado, for garnish; Sliced radishes, for garnish; Queso fresco, for garnish

Servings: persons

3 tablespoons canola oil
1 white onion, chopped
1 tablespoon chopped garlic
1 tablespoon toasted cumin seeds, ground
1/2 teaspoon toasted anise seeds, ground
9 cups chicken stock
5 boneless, skinless chicken breast halves
4 Yukon gold potatoes, diced
3 (15-ounce) cans white hominy
2 roasted, peeled and seeded poblano peppers
1 jalapeno, seeded and chopped
5 chiles de arbol, seeded
3/4 pound tomatillos, husked and quartered
1/2 bunch chopped cilantro leaves, plus more for garnish
4 leaves romaine lettuce
1/2 tablespoon Mexican dried oregano
1/2 tablespoon chopped garlic
Salt and freshly ground black pepper
Sliced avocado, for garnish
Sliced radishes, for garnish
Queso fresco, for garnish

1
Heat the canola oil in a heavy-bottomed stockpot over medium-high heat.
2
Add the onions and garlic and cook until translucent.
3
Stir in the cumin and anise, then add the chicken stock and chicken.
4
Simmer until the chicken is cooked through.
5
Remove the chicken to a cutting board and let cool.
6
Add the potatoes and hominy and simmer until the potatoes are tender.
7
Shred the cooled chicken.
8
Combine the poblanos, jalapenos, chiles de arbol, tomatillos, cilantro, romaine, oregano, garlic, salt and pepper, to taste, in a blender.
9
Blend on high until all of the ingredients are well combined.
10
Add the blended mixture to the stockpot along with the shredded chicken and cook for about 5 to 8 minutes.
11
Season with salt and pepper, to taste.
12
Ladle the posole into shallow bowls and garnish each serving with slices of avocado, thinly sliced radish, queso fresco, and chopped cilantro.

1344

kcal

Calories

Fat

Carbs

211

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 21 ingredients. The key ingredients include: 3 tablespoons canola oil, 1 white onion, chopped, 1 tablespoon chopped garlic, 1 tablespoon toasted cumin seeds, ground, and more.

Yes, Posole Verde 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.

Posole Verde

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