Hearty Chicken Posole Verde
This post may contain affiliate links. Please check our privacy and disclosure policy.
The weather in Houston has been insane, to say the least. From Monday to today we’ve experienced an extreme high of 75 degrees as well as a low of 40. Um.. what? Can the weather please make up it’s mind and stick to it. The endless gloominess makes me want to cuddle up under a arm blanket and sip on soup loaded with crushed up tortilla chips every single day of the week.
- 2 cups cooked shredded chicken*
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 poblano pepper, remove the seeds and ribs then diced
- 8 ounces baby bella mushroom, sliced*
- 1 tablespoon (3 cloves) minced garlic
- 1 teaspoon cumin powder
- ½ teaspoon chipotle chili powder (optional)
- 24 ounces salsa verde*
- 5 cups low sodium chicken broth
- 1 (28 ounce) can hominy, drained and rinsed*
- salt and pepper to taste
- cotija cheese, cilantro, avocados, lime wedges, sliced radishes, crushed up tortilla chips, sour cream, and shredded cheese
- Heat the oil in a large dutch oven over medium high heat. Add the onions and cook them for about 3 minutes before adding the poblanos and mushrooms. Continue to sauté the poblanos, onion, and mushroom mixture for 10-12 minutes. You want the mushrooms to brown on both sides and shrink, but do not allow any of the ingredients to burn.
- Season the mushroom mixture with a pinch of salt and black pepper, add the minced garlic, cumin and the chipotle chili powder, if using. Stir to combine, do not allow the seasonings to burn.
- Reduce the heat to medium, add the shredded chicken, salsa verde, chicken broth, and hominy into the dutch oven, stir to combine. Kick the heat back up to medium-high, allow the stew to come to a boil, then reduce to heat to low, cover with a lid, and allow the stew to simmer for 12-15 minutes so all the ingredients heat through. Check for seasonings, add additional salt and pepper as desired. Serve stew with desired toppings.
- Shredded rotisserie chicken is a great substitute if you don't have any prepared cooked chicken.
- I keep the sliced on my mushrooms thicker because I like a more heartier chicken posole. Feel free to slice them thinner if you don't want them to be as apparent in the stew.
- I found this chicken stew to be just enough spice for us, if you'd like to make this stew a little more mild, leave out the seeds and ribs from the poblano, don't add the chili powder, and use a mild salsa verde. Using cheese and sour cream will also help tame the heat a bit more.
IS THIS A GOOD CHOICE FOR YOU?
*Please note: the nutritional facts calculated are an estimate based on the ingredients i’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional facts for this soup are based on 8 servings without any of the toppings.*
LOVE THIS RECIPE? KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF LITTLE SPICE JARS RECIPES!
HAVE YOU TRIED ONE OF MY RECIPES? I’D LOVE TO SEE WHAT YOU’VE MADE! TAKE A PICTURE AND USE THE HASHTAG #LITTLESPICEJAR ON INSTAGRAM SO I CAN SEE! ALSO, I’M ON SNAPCHAT – USERNAME: LITTLESPICEJAR.
We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.