Green Chile, Chicken, Posole Soup

By • July 27, 2011 • 49 Comments


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Author Notes: 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. - dymnynodymnyno

Food52 Review: WHO: Dymnyno is a winery cook and vintner in the Napa Valley.
WHAT: A nourishing roasted poblano soup with minimal distraction.
HOW: Soak dried hominy, char and peel chiles, simmer, puree, and -- most importantly -- garnish.
WHY WE LOVE IT: Dymnyno stays focused here, and each ingredient shines. Chewy hominy and crunchy cabbage shore up the spicy broth while lime and oregano do a tango.
Food52

Serves 8

  • 2 pounds green Poblano chili peppers
  • 1 pound chicken breast, roasted or bbq'd
  • 2 cups posole (Rancho Gordo is my favorite)
  • 1 medium onion, diced
  • 1 large bunch of fresh oregano
  • 6 cups chicken stock
  • 1/2 head of Napa cabbage, shredded
  • 3 or 4 cloves of garlic, peeled
  • 1 lime, cut into wedges
  • salt to taste
  1. 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.
  2. 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.
  3. Saute the onions in a little bit of olive oil. Roast the chicken breasts. (or BBQ them) Shred the chicken.
  4. In a blender, put the sauteed 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)
  5. 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.
  6. 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.

Comments (49) Questions (4)

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17 days ago ksschapp

I made this soup a couple of months ago and had enough to freeze. After thawing out a quart, I have to say it was even better. My next batch will be doubled, so I can freeze more :)

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3 months ago SopeGal

Pozole is not hominy - pozole is the final product.

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3 months ago dymnyno

Please read further down the comments and see explanation by Rancho Gordo.

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3 months ago RanchoGordo

To a point, it's a matter of taste, but poblano chiles have dense, dark green flavor that can't be beat. Hatch chiles are nice but they're much lighter and "greener" and to me, more generic. Chile season in the southwest is very romantic but pobalnos and hatch varieties aren't interchangeable. California or Anaheims are more similar to Hatch.

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3 months ago Elaine Harris

Love the recipe but not the choice of chile! I'd use Hatch Chile for this and probably go for at least medium to give it a bite. You can order direct from the Hatch Chile Store at http://www.hatch-green.... Go for the roasted and frozen stuff as its much less work.

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8 months ago Davis Bliss

Maybe it's just me, and i'm not crazy about food that veers off too far in the direction of peppers, oregano & lime-or perhaps my substitution for 4 of the 6 cups of chicken stock with a veggie stock adversely effected the final product, but this didn't do it for me. The richness that others spoke of in their comments wasn't there...so i played with garnishes. In addition to the napa cabbage, oregano and lime, i also added a dollop of sour cream, some chopped avacado & hot sauce...yum! (I hope my experimenting with your soup doesn't offend you...)

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8 months ago dymnyno

Of course when you changed all the ingredients in my soup you did not not end up making my soup at all! You made your own soup which you like better...congratulations.

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8 months ago starvingfoodie

For the sake of authenticity, I hunted down dried posole (three grocers, including a Mexican specialty market that did NOT have it, hmph), but ohemgeeee was this worth it. So so so good. Flavors remind me of a chicken tomatillo soup I grew up on, but pureeing some of the ingredients gives it a wonderful, hearty consistency. I added cumin to amp the flavor a bit and preferred the dish topped with crushed tortilla chips instead of cabbage, which I found tricky to maneuver onto a spoon, (and the squeeze of lime is a must!) but nevertheless enjoyed every bowl like a treat. Thrilled to have leftover posole, plus it's hatch chile season, so I may try again soon with some of those added to the mix! Thank you for sharing!

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8 months ago GSmodden

I made this last night. Unfortunately, I couldn't find dried posole, but my grocery store had canned hominy. So, I used that. I bet making it with the dried version is better, but I still loved how the soup turned out (and took less time to make) with the canned posole. It's a very hearty, comforting soup and totally worth the effort. Thanks for the great recipe.

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12 months ago Ingrid Mendez Robledo

I have to say that I've tried some of your recipes (soups) and I Have to say that the word is not "Posole" is "Pozole" with Z, and means "spume" in Nahuatl. And thanks for the creativity on your dishes!. I hope this info help you :)

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12 months ago dymnyno

Thank you! You say pozole and I say posole. I have seen it spelled both ways and the reason I chose "posole" is because I use my favorite Rancho Gordo products and they spell it "posole". Either way, I am glad that you like the soup.

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11 months ago RanchoGordo

It's always dangerous translating Nahuatl to Spanish to English. A lot of things are spelled differently in Mexico, state to state. So correcting people is something you'll want to do very daintily.
In Mexico, Pozole refers to the finished dish. The corn is called maiz para pozole or nixtamal after it's been cooked and slaked. In the American southwest, we have the same tradition, only the grain AND the dish are called Posole. It's not new!

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11 months ago RanchoGordo

I realize I am repeating myself from a message below! Hello middle age! but the thought is right. Relax about the names and obsess about good ingredients and you'll be ahead of the pack.

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about 1 year ago kate.r.cochran

@dymnyno Is there a wine you'd recommend to pair with this? My first thought is a Gewürztraminer, but is there something that would pair a little better?

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about 1 year ago carbonarasuz

Susan is a recipe tester for Food52.

DELICIOUS and simple posole. Will make again!!

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over 1 year ago Midge

This was so delicious! Love how the fresh oregano ties everything together.

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over 1 year ago RanchoGordo

This looks great!
re the word, in Mexico, it does only refer to the dish. In the US Southwest, it refers to the finished dish and the grain, which is also called hominy. The dried version is an American thing. I think it's superior to the canned, which is bland and has an off putting texture.

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over 1 year ago dymnyno

Thanks! I'm a big fan of your products.

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almost 2 years ago TheWimpyVegetarian

Yay!!!!

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almost 2 years ago Sagegreen

NIce!

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almost 2 years ago SKK

A well deserved wild-card win and thank you for sharing it with us. Have had the opportunity to make it many times and my guests not only love it, they ask for the recipe. It is rich and light at the same time! You are a gift, Mary.

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almost 2 years ago drbabs

Barbara is a trusted source on General Cooking.

yum...congratulations on the Wildcard!

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almost 2 years ago Lizthechef

I remember seeing your posts and being intimidated by a Napa winery owner who was the personal chef at Constant Wines. Now, I know you as Mare, my friend - beautiful recipe.

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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations on a much deserved wildcard win! This soup is fantastic!

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almost 2 years ago meganvt01

Gorgeous! Congrats on the wild card - well deserved win!