Posole With Chipolte Recipe

Name: Posole With Chipolte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs. chicken thighs; 1 ham hock; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 onion, chopped; 4 cloves garlic, minced; 1 tablespoon oregano; 6 cups low sodium chicken broth; 2 chipotle peppers, finely chopped; 1 15 oz can Roasted Crushed Tomatoes (optional); 2 15 oz cans hominy, drained; 1 bay leaf; Additional kosher salt and pepper, to taste; Garnish with:; Shredded Cheese (Queso Fresco would be ideal); Chopped Scallions; Red Onion Slices; Radish Slices; Cilantro; Cabbage; Avocado

Servings: persons

1.5 lbs. chicken thighs
1 ham hock
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 tablespoon oregano
6 cups low sodium chicken broth
2 chipotle peppers, finely chopped
1 15 oz can Roasted Crushed Tomatoes (optional)
2 15 oz cans hominy, drained
1 bay leaf
Additional kosher salt and pepper, to taste
Garnish with:
Shredded Cheese (Queso Fresco would be ideal)
Chopped Scallions
Red Onion Slices
Radish Slices
Cilantro
Cabbage
Avocado

1
Pat the chicken dry and let it sit at room temperature for about 15 minutes. Combine the cumin, coriander, smoked paprika, salt and pepper in a small bowl, then season chicken, coating on all sides.
2
In a soup pot heat the olive oil over medium-high heat. Brown the chicken on both sides. When it is brown all over, set aside. Lower the heat to medium-low and cook the onions and garlic, until the onions are transparent. Add the chicken broth, ham hock, chipotle peppers, crushed tomatoes, hominy, oregnao and bay leaf and bring to a boil. Return the chicken to the pot, cover, and cook on low heat for at least 1 hour, and up to three hours, or until the chicken is tender and falling apart. Season to taste with salt and pepper. If using a slow cooker, this may braise all day if you wish.
3
Retrieve the chicken from the pot, remove bones and shred with two forks. Before returning the chicken to the soup, skim any fat from the broth. Ladle the posole into serving bowls and garnish as you wish.

1055

kcal

Calories

Fat

Carbs

159

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 25 ingredients. The key ingredients include: 1.5 lbs. chicken thighs, 1 ham hock, 1 teaspoon cumin, 1 teaspoon coriander, and more.

Yes, Posole With Chipolte 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!

Posole With Chipolte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions