Spicy Chicken Posole Recipe

Name: Spicy Chicken Posole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the posole:; 1 yellow onion, chopped; 2 Poblano peppers, seeded and chopped; 1 bunch Lacinato kale, stemmed and chopped; 1 jalapeno pepper, seeded and diced; 10 garlic cloves, crushed and minced; 8 Cremini mushrooms, quartered; 4 tablespoons olive oil; 2 tablespoons fresh oregano, chopped; 2 tablespoons ground cumin; 1 teaspoon ground cinnamon; 1 large orange, zested and juiced; 1/2 teaspoon freshly ground pepper; 2 chipotle chiles in adobo sauce, chopped; 2 tablespoons adobo sauce; 15.5 ounces can chickpeas, drained; 28 ounces can fire roasted chopped tomatoes with juice; 28 ounces can crushed tomatoes; 7 cups chicken stock; 2 - 3 pounds chicken, roasted and shredded (or store-bought rotisserie); 4 scallions, chopped; To garnish:; 1 cup fresh cilantro leaves; 2 limes, quartered; 1 cup goat cheese, crumbled; 1 cup pepitas, lightly salted and roasted

Servings: persons

For the posole:
1 yellow onion, chopped
2 Poblano peppers, seeded and chopped
1 bunch Lacinato kale, stemmed and chopped
1 jalapeno pepper, seeded and diced
10 garlic cloves, crushed and minced
8 Cremini mushrooms, quartered
4 tablespoons olive oil
2 tablespoons fresh oregano, chopped
2 tablespoons ground cumin
1 teaspoon ground cinnamon
1 large orange, zested and juiced
1/2 teaspoon freshly ground pepper
2 chipotle chiles in adobo sauce, chopped
2 tablespoons adobo sauce
15.5 ounces can chickpeas, drained
28 ounces can fire roasted chopped tomatoes with juice
28 ounces can crushed tomatoes
7 cups chicken stock
2 - 3 pounds chicken, roasted and shredded (or store-bought rotisserie)
4 scallions, chopped
To garnish:
1 cup fresh cilantro leaves
2 limes, quartered
1 cup goat cheese, crumbled
1 cup pepitas, lightly salted and roasted

1
Heat the olive oil in a large dutch oven over medium-high heat.
2
Add the onion, poblano peppers, kale, jalapeno pepper, garlic and mushrooms and saute until softened, about 10 minutes.
3
Add the oregano, cumin, cinnamon, orange zest, ground pepper, chipotle chiles and adobo sauce to the vegetable mixture and cook, stirring, for 2 minutes.
4
Add the orange juice, chickpeas, tomatoes, and chicken stock. Stir to combine.
5
Bring to a boil and reduce heat to low.
6
Add the shredded chicken and stir to combine.
7
Cover and maintain a very low simmer for 1 to 3 hours, stirring occasionally.
8
When ready to serve, stir in the scallions.
9
Ladle the posole into bowls and garnish with fresh cilantro, a squeeze of fresh lime juice, goat cheese and pepitas.

1827

kcal

Calories

Fat

164

Carbs

194

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.

How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: For the posole:, 1 yellow onion, chopped, 2 Poblano peppers, seeded and chopped, 1 bunch Lacinato kale, stemmed and chopped, and more.

Yes, Spicy 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.

Spicy Chicken Posole

How did you like this recipe?

Frequently Asked Questions