Posole is a great weekday dinner. It's very quick to make and requires little prep. It's also super customizable which allows even picky eaters to enjoy. The garnishes that I usually use are lime wedges, shaved cabbage, raw diced onion, chopped cilantro, and tortilla chips. You can also add refreshing toppings such as sour cream or greek yogurt, sliced radishes or cucumbers, avocado, or something spicy like hot sauce or raw jalapeños. One last note about this recipe is that you should start with 1/4 cup of enchilada sauce and taste it. You may want more or less depending on how spicy and rich you want the broth to be. You can also use verde enchilada sauce to make it a green posole.
This recipe is about 26 WW points. You can easily get 6 servings from a pot, which makes it about 5 points per serving. If you use chicken breast instead of thighs, it would reduce the points to only about 3 per serving.
Ingredients
1 ½ lbs chicken thighs, skinless
1 med onion, small dice
½ cup carrots, small dice
½ cup celery, small dice
4 cloves garlic, minced
To Taste salt & pepper
1 tsp cumin
½ tsp dry oregano
1 small bay leaf
1 28oz can hominy, drained
1 quart chicken stock
¼ cup enchilada sauce
As needed assorted garnishes
1. In a large pot, heat some olive oil over medium heat. Sear the chicken on both sides.
2. Add the onions, carrots, celery, and garlic. Season with salt and pepper and add the dry herbs and spices. Keep the temperature medium to low so the onions don’t get much color.
3. Once the onions are beginning to turn translucent and the carrots are softening, add the hominy. Let everything cook for a minute or two so the flavors can marry.
4. Add the chicken stock and enchilada sauce. Bring to a boil, then reduce to a simmer.
5. Posole will be ready within 30 minutes. The soup can continue simmering for about an hour if you are not ready to eat right away.
6. Serve with assorted garnishes and a generous squeeze of lime.
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