Green Chile Chicken Posole Soup
I use mild green Poblano chili peppers for this soup. Eventually on the vine they turn red and when they do, they become very HOT. The green ones are relatively mild. All the ingredients are very fresh. But you can use canned posole and canned peppers. But why? The soup is very simple to make and all the steps are easy. Shortcuts will greatly sacrifice the taste. The extra time to make freshly cooked posole and freshly roasted peppers is well worth the effort.
I use mild green Poblano chili peppers for this soup. Eventually on the vine they turn red and when they do, they become very HOT. The green ones are relatively mild. All the ingredients are very fresh. But you can use canned posole and canned peppers. But why? The soup is very simple to make and all the steps are easy. Shortcuts will greatly sacrifice the taste. The extra time to make freshly cooked posole and freshly roasted peppers is well worth the effort.
- Carbohydrate 13.5920092607427 g
- Cholesterol 47.0873896091298 mg
- Fat 9.58142553177691 g
- Fiber 0.234733746013045 g
- Protein 20.952527400794 g
- Saturated Fat 2.66564290622689 g
- Serving Size 1 1 Serving (541g)
- Sodium 986.715949572686 mg
- Sugar 13.3572755147297 g
- Trans Fat 0.770376124880635 g
- Calories 230 calories
Step-by-step
- Soak the posole for at least 3 hours or overnight.
- Add 10 cups of water and about 3 or 4 cloves of peeled garlic and cook over medium heat for about 3 hours or until tender to the taste. Watch carefully as it is cooking and add more water as needed.
- Roast the Poblano peppers over a gas flame, under a broiler or easiest of all, on the BBQ. After all sides are blackened, cover them in a bowl or place in a plastic bag or paper bag. Cool and the skins will slip off effortlessly. Remove the stem and the seeds.
- Sauté the onions in a little bit of olive oil. Roast the chicken breasts (or BBQ them). Shred the chicken.
- In a blender, put the sautéed onions, the garlic cloves, about a third to half of the cooked posole, 3 tablespoons of fresh oregano, the peppers and 4 cups of the chicken stock and blend until smooth. (you may have to do a couple batches)
- Pour the blended mixture into the pot with the remaining posole and add the shredded chicken and the remaining 2 cups of chicken stock and simmer for at least an hour. If the soup seems too thick, add some more chicken stock or water.
- Shred the Napa cabbage and strip the leaves off the oregano. To serve the soup, ladle into soup bowls, put a small mound of cabbage on top and garnish with oregano. Serve with a wedge of fresh lime.
A Home Cooked Haven: My Green Chile Chicken Posole Soup
The aroma of simmering spices and tender chicken fills my kitchen, a comforting symphony only a home-cooked meal can create. Today, I'm sharing my recipe for Green Chile Chicken Posole Soup – a dish that embodies warmth, flavor, and the simple joy of creating something delicious from scratch. It's a recipe born from a love of fresh ingredients and a desire to share a taste of comfort with everyone I know. The best part? It’s surprisingly simple to make, despite the rich and satisfying result. I’ve perfected this recipe over time, tweaking it to suit my preferences, and now I can’t wait to share the magic.
Many recipes call for shortcuts, suggesting canned peppers and pre-cooked posole. While convenient, those shortcuts can compromise the rich, complex flavors that make this soup truly special. The slight extra effort in roasting the poblanos and cooking the posole from scratch is more than worth it; the difference in taste is night and day. The roasting process brings out a smoky depth, while the slow cooking of the posole renders it tender and bursting with flavor. It’s a testament to the power of simple ingredients treated with care and attention.
This soup is more than just a meal; it's a journey. It's the quiet satisfaction of watching the poblanos char under the broiler, their skins bubbling and blackening. It’s the comforting sound of the posole simmering gently on the stove, releasing its earthy aroma. It’s the vibrant colors of the finished soup, a vibrant green punctuated by the golden hues of the shredded chicken and the crisp white of the Napa cabbage.
The blending process is another critical step. It’s the heart of the soup, where the roasted peppers, sautéed onions, garlic, oregano, and posole come together to form a rich, flavorful base. Don't be afraid to experiment; sometimes I add a little extra oregano for a more pronounced herbal note. Taste as you go, adjusting seasonings to your preference. The beauty of cooking is its flexibility; feel free to make it your own!
This recipe is perfect for a cozy night in, a casual gathering with friends, or even a special occasion. It’s a dish that nourishes both body and soul. Serve it hot, garnished with fresh oregano and a wedge of lime, and watch your loved ones savor every spoonful. And don’t forget a crusty bread for dipping! The leftovers are equally delicious the next day, and the flavors even deepen and meld over time, making it even better for lunch the following day.
I hope this recipe brings you as much joy as it brings me. It's a reminder that the simplest ingredients, when treated with care and love, can create something truly extraordinary. Enjoy the process, savor the flavors, and most importantly, have fun in the kitchen!
Beyond the practicalities, this soup represents something more profound for me. It's a bridge between generations, a taste of my own heritage and a way to connect with my family and friends. It's a recipe passed down, a story shared, and a tradition upheld. And while the recipe itself is straightforward, the memories and emotions woven into it are anything but simple. I invite you to make it your own, add your own touches, and create your own special memories surrounding this comforting and flavorful soup.
So gather your ingredients, put on some music, and let the delicious aroma guide you. You'll soon discover that creating this Green Chile Chicken Posole Soup isn't just about cooking; it's about creating an experience, a moment of peace and happiness in your busy day. It's about taking time to nurture yourself and share a little bit of culinary magic with the people you care about. And that, my friends, is the best recipe of all.
