Chicken Posole Recipe

Chicken thighs: Boneless and skinless, these provide tender and flavorful meat for the posole.

Onion: Adds a sweet and savory base to the dish.

Garlic: Enhances the flavor with its aromatic and pungent notes.

Olive oil: Used for sautéing the onion and garlic, adding a rich taste.

Chicken broth: Forms the flavorful liquid base of the posole.

Hominy: Provides a unique texture and is essential for traditional posole.

Oregano: Adds a hint of earthiness and depth to the dish.

Cumin: Brings a warm, slightly smoky flavor.

Salt: Enhances all the flavors in the posole.

Black pepper: Adds a touch of heat and complexity.

Cilantro: Fresh and vibrant, perfect for garnishing.

Lime: Adds a zesty and refreshing finish when served.

When browning the chicken thighs, make sure not to overcrowd the pot. This ensures that the chicken browns evenly and develops a rich, deep flavor. If necessary, brown the chicken in batches.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but still work well in the recipe.

• boneless, skinless chicken thighs - Substitute with pork shoulder: Pork shoulder is traditional in some posole recipes and will add a rich, hearty flavor.

• diced onion - Substitute with shallots: Shallots have a milder, sweeter flavor that can add a subtle complexity to the dish.

• diced onion - Substitute with leeks: Leeks offer a mild, slightly sweet flavor that can complement the other ingredients well.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic will provide a more robust flavor.

• minced garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for sautéing.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable substitute.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version of the dish, though the flavor will be slightly different.

• chicken broth - Substitute with beef broth: Beef broth will add a richer, deeper flavor to the posole.

• hominy - Substitute with canned chickpeas: Chickpeas have a similar texture and can be used if hominy is unavailable.

• hominy - Substitute with frozen corn: While not identical, frozen corn can add a sweet, crunchy element to the dish.

• dried oregano - Substitute with fresh oregano: Fresh oregano can be used, though you may need to use more to achieve the same intensity of flavor.

• dried oregano - Substitute with Italian seasoning: Italian seasoning contains oregano and other herbs that can add a similar flavor profile.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices.

• ground cumin - Substitute with chili powder: Chili powder often contains cumin and can add a similar depth of flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor, though it will also darken the broth.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper will add heat and a different kind of spiciness to the dish.

• cilantro - Substitute with parsley: Parsley can provide a fresh, slightly peppery flavor as a garnish.

• cilantro - Substitute with basil: Basil offers a sweet, aromatic flavor that can be a unique twist.

• lime - Substitute with lemon: Lemon can provide a similar acidic brightness to the dish.

• lime - Substitute with apple cider vinegar: A small amount of apple cider vinegar can add a tangy acidity similar to lime.

• Allow the chicken posole to cool to room temperature before storing. This helps prevent condensation and keeps the soup from becoming watery.

• Transfer the posole to airtight containers. For easy portioning, consider using individual serving-sized containers.

• Store the containers in the refrigerator if you plan to consume the posole within 3-4 days. This keeps the chicken and hominy fresh and flavorful.

• For longer storage, place the airtight containers in the freezer. The posole can be frozen for up to 3 months without losing its taste and texture.

• When ready to eat, thaw the posole in the refrigerator overnight if frozen. This gradual thawing helps maintain the quality of the soup.

• Reheat the posole on the stovetop over medium heat, stirring occasionally until heated through. This ensures even warming and preserves the flavors.

• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe container, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.

• Garnish with fresh cilantro and lime wedges just before serving to enhance the flavors and add a burst of freshness.

• Stovetop Method:

  1. Pour the leftover chicken posole into a medium-sized pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Add a splash of chicken broth or water if the soup has thickened too much.
  4. Once it reaches a gentle simmer, cook for an additional 5-10 minutes until thoroughly heated.
  5. Serve hot, garnished with fresh cilantro and lime wedges.

• Microwave Method:

  1. Transfer the chicken posole to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If needed, heat in additional 1-minute increments until the soup is hot.
  5. Garnish with cilantro and serve with lime wedges.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chicken posole to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for 20-25 minutes, or until the soup is hot throughout.
  5. Stir halfway through the heating process to ensure even warming.
  6. Serve hot, garnished with fresh cilantro and lime wedges.

• Slow Cooker Method:

  1. Pour the leftover chicken posole into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Once hot, serve directly from the slow cooker, garnished with cilantro and lime wedges.

• Large pot: Used to cook the chicken, onions, garlic, and broth together, and to simmer the posole.

• Wooden spoon: Ideal for stirring the ingredients as they cook to prevent sticking and ensure even cooking.

• Cutting board: Provides a safe and clean surface for dicing the onion and cutting the lime into wedges.

• Chef's knife: Essential for dicing the onion, mincing the garlic, and chopping the cilantro.

• Measuring spoons: Used to measure out the olive oil, oregano, cumin, salt, and black pepper accurately.

• Can opener: Necessary for opening the cans of hominy.

• Colander: Used to drain and rinse the hominy before adding it to the pot.

• Tongs: Useful for handling the chicken thighs while browning them in the pot.

• Forks: Used to shred the cooked chicken thighs before returning them to the pot.

• Ladle: Ideal for serving the posole into bowls.

• Serving bowls: Used to serve the finished posole.

• Small bowls: Handy for holding the chopped cilantro and lime wedges for garnishing.

Prep ingredients ahead: Dice the onion and mince the garlic the night before to save time.

Use rotisserie chicken: Substitute cooked rotisserie chicken for the thighs to cut down on cooking time.

Instant pot method: Use an Instant Pot to cook the chicken and broth together quickly.

Pre-rinse hominy: Drain and rinse the hominy in advance to streamline the process.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Garnish prep: Chop the cilantro and cut the lime wedges while the soup simmers.