Big-Batch Chile-Chicken Posole

This uber-flavorful Mexican soup is very easy to make. Make a big batch, keep it in your freezer and thaw and reheat for nights when you need to get dinner on the table quickly.
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  • Level: Easy
  • Total: 55 min
  • Active: 40 min
  • Yield: 8 servings
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2 pounds boneless, skinless chicken breasts, diced

2 teaspoons dried oregano

Kosher salt and freshly ground pepper

4 tablespoons vegetable oil

1 large white onion, diced

2 jalapeno peppers, chopped (for less heat, remove seeds)

4 cloves garlic, minced

8 cups low-fat, low-sodium chicken broth

Four 6-ounce cans whole green chiles, strained

1 bunch fresh cilantro

Three 15-ounce cans hominy, drained

Sliced avocado and radishes and/or baked corn chips, for garnish (optional)


  1. Season the chicken with 1 teaspoon of the oregano, 1 teaspoon salt and some black pepper; set aside.
  2. Heat the oil in a large Dutch oven or pot over medium heat. Add the onions, jalapenos and garlic, and cook, stirring frequently, until soft, about 6 minutes.
  3. Transfer the mixture to a blender. Add 2 cups of the broth, the chiles, cilantro and the remaining 1 teaspoon oregano, and puree until smooth.
  4. Return the mixture to the Dutch oven. Add the hominy and the remaining 6 cups broth, and bring to a simmer. Continue to cook, stirring occasionally, until the sauce thickens and turns deep green, about 12 minutes. Add the seasoned chicken, and simmer until tender and cooked through, about 12 minutes more.
  5. Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
  6. To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and adjust the seasoning with salt.
  7. Garnish with avocado, radishes and/or corn chips if using.