Chile-Chicken Posole

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No, not good at all! Make your own broth with skin and bone, oregano, garlic, thyme, salt to taste, 1/2 onion. This will intensify the flavor. You can remove the skin and bone after the broth is ready. Puree the 1/2 onion, garlic, and 3-4 tomatillo,1-2 jalapeno. Add puree to broth and bring to a boil about 5-8 mins. Add drained and washed hominy and bring to a boil 5 mins. Over boiling with hominy will thicken soup.

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This was a really tasty soup, and so fast to make. I didn't have a jalapeno on hand so I omitted it, but I think it would probably give a nice bite so I will add next time. The portions are very very large, I halved the recipe and it was still at least 4 servings for my husband and myself. I will definitely try this one again!

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Yep! tasty although it has zero heat (not spicy at all. A bit different from the traditional pozole verde but saving a couple of hours by doing this simple version is the way to go in a quiet afternoon after work. Next time I'll spicy it up a little and double the amount of hominy but still it was very comforting, me like it!

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I was skeptical at first but this recipe is delicious!!!! I garnished it with radishes and avocado. The radishes add an extra crunch and a pop of color that was definitely needed. The next time I make it I will probably add an extra jalapeno or a habanero because I love spicy dishes. I didn't think this recipe was spicy at all.

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This is an amazingly simple, flavorful, fun recipe! I could easily serve this at a restaurant and capture rave reviews.

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I made this for dinner tonight-- my husband and I loved it! The prep work takes a little time (about 20 minutes for me to gather and chop everything, but it was a quick and easy process. We ladled the posole over brown rice and it was a very satisfying and tasty meal... perfect for a chilly fall evening.

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Excellent soup; just like what I remember from my trips to the pueblos as a kid. If you can, use hatch green chiles for optimal soup.

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Roast your own chiles and drain and rinse the hominy well, and you control the salt. I absolutely love this soup. So does everyone that tastes it. Yummy!

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This was wonderful just as the recipe calls for! Loved it, loved it, loved it! (Even my Hispanic friend who know good Mexican food, gave it a two thumbs way up! Will defintely be making this again...soon!

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I loved this soup because it's not the ordinary soup you?re offered in restaurants or see on the grocery shelves. I usually don?t like broth base soups and prefer creamy soups but this was pretty amazing for a broth base soup. The soup had a very nice taste and would be a party pleaser because it?s not a soup you normally serve. It doesn?t look so great but when you taste it you?re surprised at how good it taste. It?s also easy to make. You can have everything ready in a pot then at the last minute boil for 10 minutes and it?s ready to serve. Make certain your guests don?t have salt restricted diets because it?s 1591 mg of sodium per serving although the servings are very large.