Speedy Chicken Posole with Avocado and Lime
Photo: Leigh Beisch; Styling: Dan Becker
Total Time45 mins
AuthorElaine Johnson

This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm tortillas.

How to Make It

Step 1
1

Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.

Step 2
2

Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.

Step 3
3

Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.

Step 4
4

Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.

Step 5
5

Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.

Step 6
6

Remove stems, skins, and seeds from poblanos and discard; chop poblanos.

Step 7
7

Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.

Step 8
8

*Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.

Step 9
9

Note: Nutritional analysis is per serving.

Ingredients

 3 large poblano chiles (1 lb. total)
 6 garlic cloves
 1 large onion
 2 cans (14 1/2 oz. each) white hominy
 1 1/2 pounds boned, skinned chicken thighs
 1/2 teaspoon kosher salt
 2 teaspoons dried Mexican oregano*, divided
 2 tablespoons olive oil
 3 cups reduced-sodium chicken broth
 3 tablespoons ground red New Mexico chiles*
  Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream

Directions

Step 1
1

Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.

Step 2
2

Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.

Step 3
3

Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.

Step 4
4

Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.

Step 5
5

Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.

Step 6
6

Remove stems, skins, and seeds from poblanos and discard; chop poblanos.

Step 7
7

Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.

Step 8
8

*Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.

Step 9
9

Note: Nutritional analysis is per serving.

Speedy Chicken Posole with Avocado and Lime