Hearty Chicken Posole Verde
A simple chicken posole verde that can be whipped up in 30 minute but has lots of BOLD flavor. This soup is hearty and loaded with mushrooms and shredded chicken!
Servings: 6 -8 servings
Ingredients
- 2 cups cooked shredded chicken*
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 1 poblano pepper remove the seeds and ribs then diced
- 8 ounces baby bella mushroom sliced*
- 1 tablespoon 3 cloves minced garlic
- 1 teaspoon cumin powder
- ½ teaspoon chipotle chili powder optional
- 24 ounces salsa verde*
- 5 cups low sodium chicken broth
- 1 28 ounce can hominy, drained and rinsed*
- salt and pepper to taste
Toppings:
- cotija cheese cilantro, avocados, lime wedges, sliced radishes, crushed up tortilla chips, sour cream, and shredded cheese
Instructions
- Heat the oil in a large dutch oven over medium high heat. Add the onions and cook them for about 3 minutes before adding the poblanos and mushrooms. Continue to sauté the poblanos, onion, and mushroom mixture for 10-12 minutes. You want the mushrooms to brown on both sides and shrink, but do not allow any of the ingredients to burn.
- Season the mushroom mixture with a pinch of salt and black pepper, add the minced garlic, cumin and the chipotle chili powder, if using. Stir to combine, do not allow the seasonings to burn.
- Reduce the heat to medium, add the shredded chicken, salsa verde, chicken broth, and hominy into the dutch oven, stir to combine. Kick the heat back up to medium-high, allow the stew to come to a boil, then reduce to heat to low, cover with a lid, and allow the stew to simmer for 12-15 minutes so all the ingredients heat through. Check for seasonings, add additional salt and pepper as desired. Serve stew with desired toppings.
Notes
- Shredded rotisserie chicken is a great substitute if you don't have any prepared cooked chicken.
- I keep the sliced on my mushrooms thicker because I like a more heartier chicken posole. Feel free to slice them thinner if you don't want them to be as apparent in the stew.
- I found this chicken stew to be just enough spice for us, if you'd like to make this stew a little more mild, leave out the seeds and ribs from the poblano, don't add the chili powder, and use a mild salsa verde. Using cheese and sour cream will also help tame the heat a bit more.
