Time: 55 min.
Complexity: easily
Servings: 8

This incredibly flavorful Mexican soup is super easy to make. Make a big batch, divide it into containers, and store it in the freezer for a delicious lunch on hand. Defrost it in the refrigerator overnight, then reheat it. Top each serving with avocado, radish, and corn tortilla chips, and your posole will taste fresh, like it was just made.

Ingredients:

• 900 g skinless and boneless chicken breast, diced
• 2 tsp dried oregano
• 4 tablespoons of vegetable oil
• 1 large white onion, diced
• 2 jalapeño peppers, chopped (remove seeds to reduce heat)
• 4 cloves garlic, crushed
• 8 cups low-fat, low-salt chicken broth
• 4 x 170g cans whole green chili peppers, drained
• 1 bunch of fresh cilantro
• 3 x 16 oz cans hominy corn, drained
• Thin slices of avocado and radish, oven-baked corn chips, for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, hominy corn, Avocado, radish, jalapeno pepper, cilantro, oregano

We recommend

Preparation:

Step 1
• Sprinkle the chicken with 1 teaspoon oregano, 1 teaspoon salt and a few grinds of black pepper; set aside.
Step 2
• Heat vegetable oil in a large Dutch oven or saucepan over medium heat. Add the onion, jalapeño, and garlic and cook, stirring frequently, until the onion is soft, about 6 minutes.
Step 3
• Transfer the mixture to a blender. Add 2 cups of broth, chili, cilantro, and the remaining 1 teaspoon of oregano and blend until smooth.
Step 4
• Return the mixture to the pot. Add the hominy and the remaining 6 cups of broth and bring to a boil. Continue to simmer, stirring occasionally, until the sauce thickens and turns dark green, about 12 minutes. Add the seasoned chicken and simmer until cooked through, about 12 more minutes.
Step 5
• Let the soup cool to room temperature, then pour into four quart containers and freeze. Store for up to 1 month..
Step 6
• For serving:
  
  Defrost the soup overnight in the refrigerator. Bring to a simmer over medium heat, stirring frequently, until heated through. Thin with a little water if too thick, and add salt to taste.
  
  Garnish with avocado, radishes and/or corn chips, if using.
  

Votes: 5