The inspiration for this Mexican Chicken Posole soup is my passion for Mexican food and my goal to have and make more soups this winter. I have previously posted warming Vegan soups including VEGAN RED LENTIL, VEGAN NAVY BEAN AND KALE and VEGAN ACORN SQUASH SOUP. I also recently made a cold Mexican green and super healthy GREEN GAZPACHO SOUP.
I am not sure that I have ever eaten a posole soup before. I have certainly seen it on all the food shows I watch but rarely have seen it on a Mexican menu. Maybe, it has been on a menu but I overlooked it because I do not often order soup while I am at a restaurant. This soup has so much flavor and so much texture. I need to find this on a menu and so do you. But the next best thing for you is to try and make this dish. You will not be disappointed.
The coolest thing about this healthy soup is how the pumpkin seeds are used. The pumpkin seeds are toasted, and then, ground in a food processor. Additional flavor comes from roasting the tomatillos and the onions and the poblanos on the stove top. The chicken is with adobo seasoning and cooked separately in a pressure cooker. This step enables the flavor to be developed without the fat that would be a residual if the chicken was cooked in the broth. The soup has a few steps but it is not difficult to assemble.
The base ingredients.
Developing the layers of the soup.
The Mexican Chicken Posole
Mexican Chicken Posole
- 8 Cups Chicken Stock
- 3 Lbs Chicken Thighs, boneless, skinless
- 3 Leaves Bay Leaf
- 3 Tbsp Adobo Seasoning divided
- 1/2 Lb Baby Carrots
- 1 Large Yellow Onion quartered
- 6 Cloves Garlic rough chop
- 2 1/2 Tsp Salt
- 1/2 Cup Pumpkin Seeds toasted
- 1 Lb Tomatillos quartered
- 2 Whole Poblanos roasted and peeled
- 3/4 Cup Cilantro divided
- 1 Tsp Oregano
- 15 Ounces Hominy
Pat dry the chicken and liberally apply the adobo seasoning. In a pressure cooker, add 8 cups chicken broth, bay leaves, half of onion, the carrots, half of garlic and 1 teaspoon salt, and then, the chicken. Set the timer and cook for 35 minutes. Let the chicken cool. Transfer to a cutting board to cool and shred with your hands. Reserve the cooking liquid.
Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until seeds begin to brown - 6 to 7 minutes. Transfer to a bowl and allow to cool completely. Finish by finely grinding in coffee/spice grinder.
Take the quartered tomatillos and remaining onions and place on a baking tray. Season with the remaining adobo seasoning. Bake in a 400 degree oven for 30 - 40 minutes. Meanwhile, char the poblanos over an open flame on your stove top. Once charred, put in a paper bag for 20 minutes. Once cooled, peel the skins off.
Add all the cooked ingredients to a blender. Add the garlic and blend. Blend into a purée.
Heat remaining oil in a 4- to 5-quart heavy pot over medium high heat. Next, add the purée. Cook, uncovered, stirring frequently, about 10 minutes. Once thickened, stir in the ground pumpkin seeds and add 1 cup of the reserved broth. Simmer for 5 minutes. Stir in pulled chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
Stir in 1/2 cup of the cilantro and serve posole in bowls topped with radish sticks, diced onions and avocado chunks.
Serve and enjoy!
Adapted from Epicurious - https://www.epicurious.com/recipes/food/views/green-pozole-with-chicken-107749