Leanilicious Chicken Posole
The ultimate comfort food, Leanilicious Chicken Posole combines zesty tomatillos with tender chicken and hearty hominy for a deliciously satisfying bowl. It's perfect for chilly evenings or gatherings with friends and family. You won't want to miss making this easy weeknight dinner!
Equipment
- Blender
- Oven
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Slow Cooker
- Baking Sheet
Ingredients
- 8 Tomatillos
- 3 Serrano chilies
- 2 Tomatoes
- 1 Garlic clove
- 5 Cilantro sprigs
- 1/4 teaspoon Salt
- 1 pinch Oregano
- 1 pinch Cumin
- 3 Boneless and skinless chicken breasts
- 1/2 Yellow onion
- 2 Garlic cloves
- 2 teaspoons Salt
- 29 ounces White hominy
- 32 ounces Low sodium chicken stock
Instructions
- Begin by lightly brushing the tomatoes and serrano chilies with extra virgin olive oil. Preheat your oven to 400 degrees and arrange them on a baking sheet. Roast for about thirty minutes, until they’re charred and tender.
- While the tomatoes and chilies are roasting, bring a large pot of water to a boil. Carefully add the whole tomatillos (make sure the husks are removed and they’ve been rinsed). Boil them for approximately five minutes, or until they become soft and lose their vibrant green color.
- Once boiled, drain the tomatillos and rinse them under cold water. Transfer them to a blender along with the cilantro, salt, cumin, and oregano. Blend until smooth to create a sauce.
- When the tomatoes and chilies are done roasting, let them cool for a few minutes. Peel off the skins; a great tip is to place them in a plastic bag after roasting, allowing them to steam slightly, making the skins easier to remove.
- Add the peeled tomatoes and serrano chilies into the blender, and puree all of the ingredients together until smooth.
- Next, in a large, heavy-bottomed pot, poach the chicken breasts. For this, cover the chicken with water and add the chopped onion, garlic, and additional salt. Allow it to cook gently until the chicken is fully cooked through.
- Once the chicken is poached, remove it from the pot and let it cool slightly. Reserve the poaching liquid for later. When cool enough to handle, shred the chicken into bite-sized pieces.
- Add the shredded chicken back into the pot, along with the reserved poaching liquid. Pour in the prepared sauce from the blender.
- Next, add the low-sodium chicken stock and drained hominy to the pot. Bring the mixture to a low boil, then reduce the heat to a gentle simmer.
- Allow the soup to simmer for about thirty minutes, letting all the flavors meld. Alternatively, you can transfer everything to a crockpot and cook on high for one and a half to two hours.
- When ready to serve, ladle the Leanilicious Chicken Posole into bowls. Allow each guest to garnish with their choice of fresh ingredients like more cilantro and lime wedges.
Notes
Here are some tips to ensure your Leanilicious Chicken Posole turns out perfectly every time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to four days.
- Freezing: You can freeze the posole in individual portions for easy reheating. Just make sure to cool it completely before transferring it to freezer-safe containers.
- Pairing: This posole pairs well with fresh corn tortillas or a simple green salad to balance the richness of the soup.
- Reheating: When reheating, add a splash of chicken stock to revive the flavors and moisture.
- Variations: Feel free to add other vegetables like diced zucchini or bell peppers for added nutrition and flavor.