A nourishing soup made with hominy and meat, posole is prepared in a variety of ways throughout Mexico. Dried guajillo chiles give this dish a bright red color and mild heat that works wonders with shredded chicken. Queso fresco and sour cream, along with traditional garnishes like cabbage and radishes, add a layer of comfort and satisfaction.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 4 dried guajillo chile peppers, stemmed and seeded
- 2 dried ancho chile peppers, stemmed and seeded
- 2 dried cascabel chile peppers, stemmed and seeded
- 1 tablespoon vegetable oil
- 1 small white onion, diced
- 8 cloves garlic, roughly chopped
- Kosher salt and freshly ground pepper
- 8 ounces dried white hominy, picked over and rinsed
- 1 cup fresh cilantro (leaves and tender stems), plus more for topping
- 2 teaspoons dried oregano, plus more for topping
- 1 bay leaf
- 2 pounds skinless, boneless chicken thighs (about 8)
- Sliced radishes, crumbled queso fresco, sour cream and/or shredded cabbage, for topping
- Lime wedges, for serving
Instructions
- Set an Instant Pot to saute on high. When the pot registers hot, add the dried chiles and cook until just beginning to soften, about 3 minutes. Add 1 cup water. Turn off the pot and put on the lid. Let sit until the chiles are completely softened, about 5 minutes. Transfer to a blender and puree until smooth. Use a rubber spatula to push the mixture through a fine-mesh strainer into a small bowl.
- Reset the pot to saute on high. When the pot registers hot, add the vegetable oil. Add the onion, garlic, 1 tablespoon salt and a few grinds of pepper; cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Turn off the pot.
- Add 6 cups water, the chile puree, hominy, cilantro, oregano and bay leaf to the pot. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 1 hour 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
- Add the chicken to the pot and press to submerge in the liquid. Replace and lock the lid; return the steam valve to the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
- Discard the bay leaf. Transfer the chicken to a rimmed baking sheet and shred into bite-size pieces with two forks. Return to the pot along with any accumulated juices and stir to combine. Divide among bowls and top with dried oregano, radishes, queso fresco, cilantro, sour cream and/or cabbage. Serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 315 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 111 mg |
| Sodium | 407 mg |
| Serving Size | 1 of 8 servings |
| Calories | 315 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 111 mg |
| Sodium | 407 mg |
Reviews
This is my family’s new favorite soup! They even requested it for Christmas dinner❤️
The chiles need to be 6 pasilla-ancho and 3 guajillo. You will also need a soup bone to give the broth actual flavor. Oxtail is preferable, but cows/pigs foot or beef shank works too. Please for the love of God don’t put sour cream or queso fresco in the soup.
Very tasty 🙂
Authentically speaking… this is close. However you’d be hard pressed to find a Mexican making this with cilantro. Also NO ONE puts queso fresco OR sour cream on their posole.
This was good
This had absolutely incredible flavor just as listed. I did use canned hominy.
The soup was good. Two things about this. Dry hominy is almost impossible to find and very expensive. I’d skip the pressure cooking cycle for it, move to chicken and then add can at the end. Also, the hominy needs to pressure cook for at least 100 minutes to not be hard.
I didn’t follow the recipe exactly, used canned hominy (just pressure cooked everything together instead of the initial pressure cook for the dried hominy), added cumin and cayenne, but it turned out very delicious!
Friends made and it was Awesome!