Red Chile Chicken Posole Recipe

Name: Red Chile Chicken Posole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large dried ancho chiles; 2 tablespoons new mexico chile powder (hot or mild); 1/2 teaspoon cumin; 1/2 teaspoon dried basil; 1 teaspoon dried oregano; 1 tablespoon honey; 1 tablespoon red wine vinegar; 1 medium onion, chopped; 4 garlic cloves, minced; 2 (15 ounce) cans hominy, drained and rinsed; 3 chicken breasts, boneless and skinless; 1 cup dry white wine; 6 cups chicken broth; 5 tablespoons olive oil; salt and pepper; 1/4 cup flour (for dredging); 6 -8 warm flour tortillas, for serving

Servings: persons

2 large dried ancho chiles
2 tablespoons new mexico chile powder (hot or mild)
1/2 teaspoon cumin
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon honey
1 tablespoon red wine vinegar
1 medium onion, chopped
4 garlic cloves, minced
2 (15 ounce) cans hominy, drained and rinsed
3 chicken breasts, boneless and skinless
1 cup dry white wine
6 cups chicken broth
5 tablespoons olive oil
salt and pepper
1/4 cup flour (for dredging)
6 -8 warm flour tortillas, for serving

1
Soak the ancho chiles in hot water for 1 hour. Discard soaking water. Remove stems and seeds from chiles and puree them with the honey.
2
Season the chicken breasts with salt and pepper and dredge them in flour.
3
Heat olive oil in a stock pot over med-high heat until hot. Saute chicken breasts until golden, about 3 minutes on each side, and remove from pot (chicken will not be cooked through).
4
Add onion to pot along with additional 2 T oil. Saute about 5 minutes or until onion is soft. Add garlic, chile powder, cumin, and 1 T of the dredging flour, and saute for an additional minute. Deglaze the pan with wine.
5
Add chicken broth to pot, along with the basil, oregano, vinegar, hominy, and chicken breasts.
6
Bring to a boil and simmer uncovered over medium-low heat for 15 minutes. Stir in the pureed chile mixture and simmer an additional 15 minutes.
7
Remove chicken from pot and turn heat up to high. As the liquid reduces and thickens slightly, shred the chicken with two forks. Stir chicken back into the liquid. Taste and adjust seasonings. Ladle posole into bowls and serve with warm tortillas.

1632

kcal

Calories

Fat

159

Carbs

157

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 17 ingredients. The key ingredients include: 2 large dried ancho chiles, 2 tablespoons new mexico chile powder (hot or mild), 1/2 teaspoon cumin, 1/2 teaspoon dried basil, and more.

Yes, Red Chile Chicken 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.

That's it — enjoy your meal!

Red Chile Chicken Posole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions