20 Ways to Prepare Poultry: Chicken Posole
Chicken and turkey are popular for being high in protein and low in saturated fats making a mealtime staple for athletes as well as in many healthy eating households. Falling back on the same old recipes starts to become mundane and a little too routine. Finding new ways to cook up the standard bird and keep it interesting (and keep your taste buds dancing) is time-consuming but in this series of recipes, I will highlight many different ways to prepare your poultry so your meal rotation is anything but boring. So whaddya say? Let’s play chicken!
Based in ancient religious ritual, posole (or pozole), is a cross between a soup and a stew and has about as many variations as there are states in Mexico. Each state or region with Aztec culture often flavored their stew in slightly different ways. This ancient Aztecan stew was consumed during special religious rituals to honor the Aztec gods. The humble corn (maize) plant was considered sacred, so hominy is the key ingredient from which the term posole comes from.
Hominy is typically combined with pork and peppers but in this version, chicken is the protein of choice. Chicken posole remains true to the flavors of the Aztecan meal combining garlic, onion, peppers, and of course, hominy. If you’ve never had hominy, you won’t be disappointed. Hominy is simply dried kernels of corn that have been soaked in a natural alkaline mineral solution (lime water) that enhances the absorption of B vitamins and adds calcium. This causes them to plump up to a texture that is similar to gnocchi or spätzle.
I prefer to make the posole in a slow cooker as this allows a long, slow melding of ingredients providing a full bodied flavor. If you’re short on time, you can make this from pre-cooked and shredded chicken or you can cook the chicken in a sauté pan, shred it, and add it to the stew. It will not be nearly as tender, however, which is why I prefer the long and slow method of the slow cooker. Posole can be made to the consistency you desire creating either a thick stew or thinning it out like a soup. Either way, it’s a delicious comforting meal that just might become a weekly meal ritual in your home, too.
Calories 187, Protein 28g, Carbs 13g, Fat 2g
Prep time: 15 min
Cook time: 8 hrs
- 1.5-2 pounds skinless boneless chicken breast
- 1 onion, diced
- 2 cloves garlic, minced
- 2 jalapeños, seeded and finely diced
- 1 teaspoon dried oregano
- 1 teaspoon salt or smoked salt
- 2-3 tablespoons chili powder
- 2 cans white hominy (about 3 cups), drained and rinsed
- 4 cups low sodium chicken broth
- 2 cups water (optional for a thick stew or add as desired for thinner consistency)
- 1 lime, cut into wedges
- 1 avocado, pitted, peeled and sliced
- Cilantro, chopped to garnish
- Queso blanco or other Mexican cheese, shredded, to garnish
- Place chicken, onion, garlic, jalapeño, oregano, salt, and chili powder in a slow cooker.
- Cook 4-6 hours until chicken is cooked and shreddable.
- Shred chicken.
- Stir in hominy, chicken broth, and water to reach desired consistency.
- Continue cooking until hot.
- Serve with a lime wedge, avocado, cheese, and cilantro.
Note: You can prepare this faster if desired by using pre-cooked shredded chicken. Just add the chicken and other ingredients (except lime, avocado, cheese, and cilantro) to a stockpot and heat until simmering.