Smoky Chicken and Chorizo Posole
Smoky Chicken and Chorizo Posole
Originating from Mexico, posole is a hearty, ancient stew traditionally made with hominy and meat, often served for celebrations. This vibrant and flavorful Smoky Chicken and Chorizo Posole is a soul-warming Mexican stew that brings together succulent shredded chicken, spicy, rendered chorizo, tender hominy (dried corn kernels treated with an alkali process, a key characteristic of authentic posole), and a rich, smoky chili broth. Each spoonful offers a delightful balance of textures and tastes, from the tender meat to the satisfying bite of the hominy and the subtle heat of the chilies. It’s an ideal meat and poultry soup for a chilly evening or a festive gathering, offering a comforting yet exciting culinary experience that’s both rustic and refined. The depth of flavor comes from slow simmering, allowing the ingredients to meld beautifully, creating a dish that is greater than the sum of its parts and immensely satisfying for any home cook looking to explore robust, international flavors with accessible ingredients. Preparing this classic Mexican stew from scratch will fill your kitchen with inviting aromas, promising a rich, delicious, and easy-to-make dinner. The final garnish of fresh cilantro, lime, and creamy avocado adds a burst of freshness and delightful contrast, elevating this satisfying chicken and chorizo soup to a true culinary triumph.
- Preparation time
- 25 min
- Cooking time
- 1 hr
- Total time
- 1 hr 25 min
- Servings
- 6
Instructions
Preparing the Base
- 1Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chorizo sausage, breaking it up with a spoon, and cook until browned and crisp, about 5-7 minutes. Remove the chorizo with a slotted spoon, leaving about 1-2 tablespoons of rendered fat in the pot. Set the cooked chorizo aside.
- 2Add the chicken thighs to the pot and sear on both sides until lightly browned, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
- 3Reduce the heat to medium. Add the chopped onion and poblano peppers to the pot and sauté until softened, about 5-7 minutes. Stir in the minced garlic for 1 minute until fragrant.
Building the Stew
- 1Stir in the minced chipotle peppers in adobo sauce, ground cumin, and Mexican oregano. Cook for 1 minute to toast the spices.
- 2Pour in the diced tomatoes (undrained) and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- 3Return the seared chicken thighs to the pot. Cover and reduce heat to low. Simmer for 20-25 minutes, or until the chicken is cooked through and easily shredded.
Finishing and Serving
- 1Remove the chicken from the pot and shred it using two forks. Return the shredded chicken and the drained and rinsed hominy to the pot. Add the reserved cooked chorizo.
- 2Continue to simmer for another 10-15 minutes, allowing the flavors to meld and the hominy to heat through. Taste and adjust seasoning with salt and pepper as needed.
- 3Ladle the Smoky Chicken and Chorizo Posole into bowls. Garnish generously with fresh cilantro, diced avocado, and a lime wedge. Serve hot and enjoy this hearty meat and poultry soup!
Nutrition Information
- Calories
- 451 kcal
- Protein
- 30 g
- Fat
- 23 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 30 g |
| Fat | 23 g |
| Carbs | 35 g |
Tips
- Offer additional garnishes like crumbled queso fresco, thinly sliced radishes, or crispy tortilla strips for extra texture and taste.