Chicken Chorizo Posole

Name: Chicken Chorizo Posole
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 9 servings (about 2 qt.)
Cuisine: North America, Mexican
Ingredients: 1 pound tomatillos, husked and cut in half; 1 large onion, quartered; 2 jalapeno peppers, halved and seeded; 4 garlic cloves, peeled; 4 cups water; 1 cup reduced-sodium chicken broth; 1 whole garlic bulb, loose paper removed, cut in half crosswise; 5 whole cloves; 2 bay leaves; 2 boneless skinless chicken breast halves (6 ounces each); 1 pound uncooked chorizo or bulk spicy pork sausage; 2 cans (15 ounces each) hominy, rinsed and drained; 3 teaspoons lime juice, divided; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon salt, divided; 1 cup minced fresh cilantro, divided; SALSA:; 1 medium mango, peeled and cubed; 1 medium ripe avocado, peeled and cubed; 5 radishes, chopped; GARNISH:; 6 cups tortilla chips

TEST KITCHEN APPROVED

Total Time:Prep: 40 min. Cook: 40 min.

Recipe by Jennifer Beckman, Falls Church, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

“I first tasted posole while visiting a friend in Santa Fe. It was a revelation! I have since been experimenting with many versions, and this one has become a much-loved tradition for my family. The leftovers are fantastic!"—Jennifer Beckman, Falls Church, Virginia

Can you freeze Chicken Chorizo Posole?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Chicken Chorizo Posole

Contest Winner

Add your review

Yield:9 servings (about 2 qt.)

Prep:40 min

Cook:40 min

Save Saved Saving email print

Ingredients

1 pound tomatillos, husked and cut in half
1 large onion, quartered
2 jalapeno peppers, halved and seeded
4 garlic cloves, peeled
4 cups water
1 cup reduced-sodium chicken broth
1 whole garlic bulb, loose paper removed, cut in half crosswise
5 whole cloves
2 bay leaves
2 boneless skinless chicken breast halves (6 ounces each)
1 pound uncooked chorizo or bulk spicy pork sausage
2 cans (15 ounces each) hominy, rinsed and drained
3 teaspoons lime juice, divided
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1 cup minced fresh cilantro, divided
salsa:

1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
5 radishes, chopped
GARNISH:
6 cups tortilla chips

Text Ingredients

Shop Recipe

Directions

1
Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended.

2
In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink.
3
Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro.
4
For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips.

Nutrition Facts

1 cup posole with 1/3 cup salsa and 2/3 cup chips: 430 calories, 23g fat (7g saturated fat), 65mg cholesterol, 1292mg sodium, 32g carbohydrate (7g sugars, 6g fiber), 22g protein.

Loading Popular in the Community

Loading Reviews