I'm always ready for a bowl of soup. I love how comforting it is and that the versions are endless. One of my favorites is posole, which can take a while, so I created Weeknight Chicken Posole. It comes together fairly quickly thanks to purchased chicken broth and salsa verde. I added some chicken and aromatics and simmered. Soon after, I was serving up the most wonderful bowl of posole. It was full of flavor, healthy, and so comforting. I loved how it tasted like I had fussed over it for hours, but I didn't. My family loved it too, which is as good as it gets for me.
Ingredients for Weeknight Chicken Posole:
1 1/2 pounds boneless chicken breast
1 quart chicken broth
1 cup water
2 cups salsa verde
1 large white onion, cut into chunks
1 bunch cilantro
1 poblano pepper seeded and cut into chunks
6 cloves garlic
3 cans white hominy, rinsed and drained
kosher salt
Serve with additional cilantro and chopped red onion.
Time Saving Tip: Prepare the posole a day in advance and gently reheat before serving.
Let's see what we need:
We're ready to cook.
Blend the salsa verde, poblano pepper, garlic, onion, and cilantro; set aside.
Add the broth and water to a pot and bring to a simmer. Add the chicken and continue simmering until done; abut 10 minutes. Transfer the chicken to a plate and shred; set aside.
Add the salsa mixture to the broth and bring to a simmer. Cook for 5-8 minutes. Add the chicken and posole; continue simmering until everything is heated through. Season with salt if necessary.
It's ready! Weeknight Chicken Posole is so delicious. It is full f flavor and so easy to prepare. It's definitely a new favorite for me.
Ingredients for Weeknight Chicken Posole:
1 1/2 pounds boneless chicken breast
1 quart chicken broth
1 cup water
2 cups salsa verde
1 large white onion, cut into chunks
1 bunch cilantro
1 poblano pepper seeded and cut into chunks
6 cloves garlic
3 cans white hominy, rinsed and drained
kosher salt
Serve with additional cilantro and chopped red onion.
Time Saving Tip: Prepare the posole a day in advance and gently reheat before serving.
Blend the salsa verde, poblano pepper, garlic, onion, and cilantro; set aside.
Add the broth and water to a pot and bring to a simmer. Add the chicken and continue simmering until done; abut 10 minutes. Transfer the chicken to a plate and shred; set aside.
Add the salsa mixture to the broth and bring to a simmer. Cook for 5-8 minutes. Add the chicken and posole; continue simmering until everything is heated through. Season with salt if necessary.