posole verde with chicken (gayle's)

GayleGoff avatar
By Lisa 'Gayle' Goff
from Chula Vista, CA

SOUP WEATHER IS HERE!!!! Finally! This is the basics for my version but tweak it as you see fit. ( I will update with a picture too, stay tuned) *This can be made Vegetarian by omitting the bullion and using vegetable broth. If you do not like ANY spicy flavor remove the seeds and ribs from all the jalapenos and this will resolve that, of course, if you like lots of spicy then don't remove any.

prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For posole verde with chicken (gayle's)

  • 3 qt
    chicken stock
  • 2 Tbsp
    chicken boullion
  • 1 lg
    white onion
  • 1 tsp
    dried mexican oregano
  • 1/8 c
    maple syrup
  • 1/2 bunch
    fresh parsley
  • 1 bunch
    fresh cilantro
  • 1/2 c
    orange juice
  • 6 md
    tomatillos
  • 4
    jalepenos
  • 1 tsp
    cumin
  • 2 clove
    garlic
  • 4
    chicken thighs
  • 3 can
    hominy (15-oz)
  • olive oil
  • TOPPINGS - (OPTIONAL)
  • sliced radishes
  • diced onions
  • cilantro
  • sour cream
  • avocado sliced
  • lime wedges

How To Make posole verde with chicken (gayle's)

  • 1
    In a blender combine; Onion Oregano Cumin Tamatillos Jalapeno (2 with seeds and ribs, two WITHOUT seeds and ribs) garlic maple syrup cilantro parsley Add one cup HOT stock and puree
  • 2
    Heat oil on Medium high in dutch oven or large stock pot, season chicken thighs with Salt and pepper and cook for 5-6 minutes on each side until cooked through Remove to plate
  • 3
    Deglaze pan with puree mixture, Simmer and reduce by half
  • 4
    debone and shred thigh meat and return to pan when sauce is reduced by half. Add the rest of the stock, orange juice and Hominy
  • 5
    Bring to a boil and reduce heat, simmer 10 minutes. adjust seasoning to taste
  • 6
    Serve with your favorite toppings This soup freezes well, just thaw completely and reheat as needed.
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