Spicy Chicken Posole

By Marcy Meier Braselton
January 25, 2018
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Author Notes: This one-pot wonder is my spicy, healthier version of the classic Mexican stew. It's rich, smoky and full of flavor.Marcy Meier Braselton

Serves: 8

For the posole:

  • 1 yellow onion, chopped
  • 2 Poblano peppers, seeded and chopped
  • 1 bunch Lacinato kale, stemmed and chopped
  • 1 jalapeño pepper, seeded and diced
  • 10 garlic cloves, crushed and minced
  • 8 Cremini mushrooms, quartered
  • 4 tablespoons olive oil
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 large orange, zested and juiced
  • 1/2 teaspoon freshly ground pepper
  • 2 chipotle chiles in adobo sauce, chopped
  • 2 tablespoons adobo sauce
  • 15.5 ounces can chickpeas, drained
  • 28 ounces can fire roasted chopped tomatoes with juice
  • 28 ounces can crushed tomatoes
  • 7 cups chicken stock
  • 2 - 3 pounds chicken, roasted and shredded (or store-bought rotisserie)
  • 4 scallions, chopped

To garnish:

  • 1 cup fresh cilantro leaves
  • 2 limes, quartered
  • 1 cup goat cheese, crumbled
  • 1 cup pepitas, lightly salted and roasted
  1. Heat the olive oil in a large dutch oven over medium-high heat.
  2. Add the onion, poblano peppers, kale, jalapeño pepper, garlic and mushrooms and sauté until softened, about 10 minutes.
  3. Add the oregano, cumin, cinnamon, orange zest, ground pepper, chipotle chiles and adobo sauce to the vegetable mixture and cook, stirring, for 2 minutes.
  4. Add the orange juice, chickpeas, tomatoes, and chicken stock. Stir to combine.
  5. Bring to a boil and reduce heat to low.
  6. Add the shredded chicken and stir to combine.
  7. Cover and maintain a very low simmer for 1 to 3 hours, stirring occasionally.
  8. When ready to serve, stir in the scallions.
  9. Ladle the posole into bowls and garnish with fresh cilantro, a squeeze of fresh lime juice, goat cheese and pepitas.

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