Chicken Chorizo Posole
Total TimePrep: 40 min. Cook: 40 min.
I reviewed this recipe in Aug 2011 after the first time i made it. Having made this recipe many times now it is still one of my favs!!! The only real changes i have made are 1) broth and water in equal amounts and 2) depending on who I'm serving one or both of the jalapenos may not be seeded. Thanks for the great meal
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!
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.
Made it for a family get together and everyone loved it. Just one note. Simmer the soup until the hominy is as soft as you would like it. Taste test it to make sure. Really awesome recipe though!
Oh Wow this is the best Posole I have ever had in my life. it was so good. My husband and I made the mango salsa with it and we took homemade flour tortillas and put the posole, mango salsa, and crushed torilla chips and ate it that way...it was delicious. I cant even describe how wonderful the flavors are in this recipe. Definitly a keeper and a repeater in this family cookbook. THANK You for a fabulous recipe.
I wasn't sure about this while cooking it because of the cloves but it turned out really good. My family loved it. Even a 2 yr old ate it. I definitely would make it again!
I made this without the salsa (I'm not a fan of mangos) and the soup was great!
Mine did not come out with the "red" color in the magazine. I was hopeing for more of a southwest flovor but it came out a little too salty. Loved the salsa!