Chicken Chorizo Posole Recipe
- 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
- 1 cup minced fresh cilantro, divided
- 1 medium mango, peeled and cubed
- 1 medium ripe avocado, peeled and cubed
- 5 radishes, chopped
- 6 cups tortilla chips
- 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.
Reviews for Chicken Chorizo Posole(12)
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I teach at a school in California where about half the staff is Mexican-American. Posole is a favorite dish for potlucks and celebrations. We even had some for breakfast this week. Don't knock it unless you've tried it. My colleagues have been kind enough to share their recipes with me. The posole that we make around here is usually made with pork shoulder and a red chile sauce, so I was intrigued by the chicken, chorizo, and tomatillo approach. It was excellent. The only problem I had was roasting the veggies for the sauce. I used vegetable oil to grease the pan and it smoked like crazy in the oven. I had to turn the heat down to 350 degrees. Roasting on a "comal" or stove top grilling skillet or pan might work better. Make sure your chorizo has good size chunks of pork in it. I've bought some in the past that just turned into a runny mess of paprika and grease when cooked down. The only change I made was to use the traditional toppings (around here, anyway) that are placed out in separate bowls and added to the soup to taste, rather than as a salsa. These are shredded cabbage, finely chopped white onion and radishes, and more cilantro. I will definitely make this again, and I might even try the mango salsa.
This recipe is delicious! Made if for my family tonight. Will definitely make it again!
I loved the flavor of this soup. I only seeded one of the jalapenos, it wasnt very spicy. Next time I wont seed either one of them.
My family enjoyed this dish. It was delicious.
Awesome- have made it twice and will make it again. I love the cool salsa and hot soup together, nice contrast of textures and flavors.
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