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Chicken Chorizo Posole

 Chicken Chorizo Posole
“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
9 ServingsPrep: 40 min. Cook: 40 min.

Ingredients

  • 1 pound tomatillos, husks removed, 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
  • 5 whole cloves
  • 2 bay leaves
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 pound uncooked chorizo or Johnsonville® Hot Ground 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
  • SALSA:
  • 1 cup minced fresh cilantro, divided
  • 1 medium mango, peeled and cubed
  • 1 medium ripe avocado, peeled and cubed
  • 5 radishes, chopped
  • GARNISH:
  • 6 cups tortilla chips

2 of 2

Chicken Chorizo Posole (continued)

Directions

  • 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.
  • 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.
  • 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.
  • For salsa, in a small bowl, combine the mango, avocado, radishes and
  • remaining cilantro, lime juice and salt. Serve with soup. Garnish
  • with chips. Yield: 9 servings.
Nutritional Facts: 1 cup posole with 1/3 cup salsa and 2/3 cup chips equals 430 calories, 23 g fat (7 g saturated fat), 65 mg cholesterol, 1,292 mg sodium, 32 g carbohydrate, 6 g fiber, 22 g protein.