I could post a soup recipe every day of the week and be perfectly content. I LOOOOVVVEE soup. All kinds of soup. Creamy soups. Brothy soups. Chowders. Stews. You name it, I adore it. A recipe that I haven’t posted yet is a posole soup, and I thought it was just about due time. I love chicken posole soup, and any time I find it on a menu, I always order it. It’s just not a soup you come across very often. The thing is, chicken posole verde soup is so simple to make, requires only a handful of ingredients, has a ton of flavor and is finished in no time at all! If that’s not a “recipe” for success, then I don’t know what is.
I’m going to keep things short and sweet today. This chicken posole verde soup pretty much explains itself, but there are a few things I’d like to share before I move along for the day.
I like heat in my soup. In the recipe I provided below, I only have 1 serrano pepper. I put 3 in my version. HA! It’s kind of a lot. It was kind of amazingly spicy, so if you want to go down the same route, then please! Be me guest!
Chicken posole verde soup is more often made with bone-in chicken that is made along with the makings of the soup. I chose to go the easy route with boneless chicken breast. You may go ahead and do it the traditional way if you have a ton of time on your hands, but seriously, who has that kind of time?
One more thing I’d like to add before I go, this soup is extremely acidic. The honey is used to tone down the acidity. If you find that even after a tablespoon of honey, it’s STILL too acidic. Continue adding honey until you reach a fine balance (within reason). I’m not giving you permission to add a cup of honey. That would be weird.
Recipe is below! Pair this chicken posole soup with an IPA because Mexican food and IPAs just go hand in hand. It will really compliment the spice! Have a great day everyone! xo
- 8 cups chicken stock warm
- 1 yellow onion diced
- 4 to matillos husked and quartered
- 1 serrano pepper seeds and stem removed, chopped
- 1 tablespoon Mexican oregano
- 1 tablespoon honey
- 1 1/2 teaspoons cumin
- 3 cloves of garlic chopped
- 1/4 cup fresh cilantro chopped
- 1 tablespoon olive oil
- 2 tablespoons orange juice
- 1 teaspoon lime juice
- 1 4- ounce can diced green chilies
- 2 15- ounce cans hominy drained and rinsed
- 2 cup fully-cooked shredded chicken breast
- sliced radish sliced avocado, sour cream, cilantro (for serving)
- In a blender, combine 3/4 cup of the warm chicken stock, 1/2 of the diced yellow onion, tomatillos, serrano, Mexican oregano, honey, cumin, garlic, and cilantro. Blend until completely smooth. Set aside.
- In a large dutch oven, add a tablespoon of olive oil and heat over medium heat. Add the remaining 1/2 of onion and saute until tender, about 5-6 minutes. Add the blended tomatillo sauce and bring to a simmer. Reduce by half.
- Add the remaining chicken stock, orange juice, lime juice, green chilies and hominy. Bring to a boil and then reduce to a simmer. Cook for 20 minutes, and then add the chicken. Cook for an additional 5 minutes. Adjust seasoning to taste.
- Serve hot with sliced radish, avocado, sour cream and cilantro.