Green Chile Chicken Posole
When it's cold outside, there's nothing better than cozying up to a hot bowl of posole. While I make it many different ways, with red or green chile and different meats, this is a simplified version that comes together quickly.
Ingredients
Instructions
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Instructions
Place water in large pot on stovetop and set burner to high. Add in chicken, half of the onion, salt, and chicken boullion. Stir, and place bay leaves on top. Once boiling, lower burner and let chicken continue to cook at a low simmer until chicken is cooked through. (This should take 10-15 mins.) Use a spoon to skim impurities off the top, and discard. Remove cooked chicken and place on cutting board to cool. Meantime, place Hatch green chile in a blender, along with the onion that was was cooked with chicken and left in the pot. Add garlic, salt, cumin, and oregano to blender. Pureé until you have a smooth green chile sauce. Next, shred chicken into bite size pieces. Remove bay leaves from pot. Return shredded chicken to pot. Pour in green chile sauce. Drain liquid from cans of hominy and add hominy to pot. Stir to combine and let it continue to simmer on low for 30 minutes. Serve with lime wedges, diced onion, shredded cabbage, sliced radish, fresh cilantro and additional oregano. Enjoy!
