Chicken Posole. Tastes just like the homemade Pozole my Mexican friends make! Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed. The celebratory dish dates back to pre-Columbian Mesopotamia, and is now popular.

This version has shredded chicken and gets its distinct flavor from jalapeno peppers, chili powder, cumin, cilantro, and lime juice. Heat oil in a large heavy pot or Dutch oven over medium. Hominy -- large white or yellow corn kernels from which the hull and germ have been removed -- is the key ingredient in this Mexican-style soup. You can cook Chicken Posole using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken Posole

It's 4 each of dried guajillo chilis.
You need 6 each of dried California chili.
You need 1/2 of pasilla chili pepper.
It's 1/2 of jalapeño chili pepper.
It's 2 clove of garlic.
It's 1/2 large of Onion cut in chunks.
It's 2 tbsp of chili powder.
You need 1/2 cup of plain tomato sauce.
Prepare 3/4 can of Hominy. It's the largest sized can-6lbs.
It's 2 of Bay leaves.
Prepare of salt.
Prepare 3 lb of chicken(can be leg or breast/bone-in or boneless).

To make it super simple, use a deli rotisserie chicken for the meat called for in the recipe. Stir in the oregano, chile powder and cumin. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until.

Chicken Posole step by step

De-stem and seed dried peppers, Boil all peppers, onion, and garlic in pot for 20 minutes in minimal amount of salted water-about 1/3 of an 8 qt pot.
Use immersion or regular blender to blend everything you boiled. Be careful if using the blender. Leave slightly open and hold a towel gently on top to avoid steam explosion.
Strain and pour back into pot.
Rinse Hominy and add to pot.
Add tomato sauce,chili powder, and bay leaves. Add water to fill pot up to a couple of inches below top leaving enough room for chicken (don't add the chicken yet) Salt to taste and bring back to a boil.
Add chicken and cook for another 30-40(until chicken is cooked through).

This Chicken Posole is great when its cold outside with all the extras to put in the Posole. Again, I really do love this recipe. Its easy and fast to make. Bring to a boil, reduce heat to a simmer. In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil.