I love posole, and most recipes I come across use pork. Since we don’t eat much pork, I usually pass those recipes by. I found a vegetarian recipe on the Taste and Tell food blog, and I decided to use that recipe as inspiration for my own chicken posole. It turned out great! The original recipe called for feta cheese (pictured above) but we both liked it better with shredded pepper jack.
- 4 Polbano Chiles
- 2 Anaheim Chiles
- 4 c. chicken broth
- 1 lb. boneless chicken breasts, cut into bite size pieces
- 2 15 oz cans of white hominy
- 1 large onion, chopped
- 2 tsp Mexican oregano
- 2 tsp ground cumin
- salt for seasoning adjusting, if necessary
- 1 lime, quartered
- 1/2 c. cilantro, chopped
- 1 c. pepper jack cheese, shredded
- sour cream
- Garnish with cilantro, shredded cheese, and/or sour cream
- Broil the poblano and Anaheim peppers until they are blackened on all sides. Once charred, place peppers in a zip lock bag and close. This process will steam the outer skins so they remove more easily. After 15 minutes, remove peppers from the bag, and remove the skins, stems, and seeds. Then chop the peppers into 1/2 inch chunks.
- Add the broth, peppers, chicken breast chunks, hominy, onion, oregano, and cumin to your crock pot. Cook on high for 3 hours. Taste and add salt if necesary.
- Ladle posole into bowls, squeeze the juice of one lime quarter into each bowl; then top each bowl with cilantro and shredded cheese. For those who enjoy sour cream, add a dollop.