Chicken Posole
Steps written by Kubbord
What goes in
- 1onion
- 3carrots
- 3celery stalks
- 7.4 mlgarlic
- 29.6 mlvegetable oil
- 2½ cupshominy
- 1 cancanned chicken
- 4 cupswater
- 4.9 mlcayenne or jalapeño chilies (optional)
- 2½ mlchili powder (optional)
- 2½ mloregano (optional)
- 2½ mlsalt
- 1.2 mlpepper
How to cook it
- Heat the vegetable oil in a medium-sized pot over medium heat. Add the onion, carrots, celery, and garlic, and cook for 10 minutes until softened and lightly browned.
- Add the hominy, canned chicken, water, cayenne or jalapeño chilies (if using), chili powder (if using), and oregano (if using), stirring well to combine.
- Increase the heat to medium-high and bring the soup to a rolling boil.
- Lower the heat to medium-low and simmer for about 10 minutes, until the vegetables are tender when pierced with a fork and the chicken reaches an internal temperature of 165°F (74°C).
- Stir in the salt and pepper, remove the pot from the heat, and ladle into bowls to serve hot.
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