Posole, also spelled “pozole,” is a Mexican dish which takes its name from the Nahuatl languages and their name for hominy, a product made by soaking dried corn in an alkaline solution. This traditional soup contains a few ingredients that are less commonly used in the northern United States, like hominy and tomatillos. They’re still easy to find in most grocery stores, though, so don’t be afraid to give it a try if these are new to you! Favored garnishes for this dish include chili peppers, onion, garlic, radishes, avocado, salsa, or limes.
- 9 cups water, divided
- 1 bay leaf
- 1 sweet onion, finely chopped and divided
- 6 cloves garlic, chopped and divided
- 1½ lbs. boneless, skinless chicken thighs
- 1½ lbs. boneless, skinless chicken breasts
- ½ cup pepitas
- 1 lb. tomatillos, husked
- 2 jalapeño peppers, quartered
- ¾ cup chopped fresh cilantro, divided
- ½ tsp. oregano
- 1 Tbsp. vegetable oil
- 2 (15 oz.) cans white hominy, rinsed and drained
- 1 tsp. salt
- Bring 8 cups water, bay leaf, half of onion, half of garlic, and salt to a boil, covered, in a large, heavy-bottomed pot. Reduce heat and simmer 10 minutes.
- Add chicken and poach at a simmer, uncovered, until cooked through (20 minutes). Transfer chicken to a cutting board. Strain cooking liquid. Discard solids and reserve broth. When chicken is cool enough to handle, shred it coarsely.
- While chicken cools, toast pumpkin seeds in a small skillet over low heat, stirring occasionally, until puffed (6-7 minutes). Grind to a coarse powder using either a spice grinder or a mortar and pestle.
- Simmer tomatillos and remaining onion in remaining 1 cup water in a medium saucepan, covered, until tender (10-12 minutes). Drain liquid and purée vegetables in a blender with jalapeños, ¼ cup cilantro, oregano, and remaining garlic.
- Heat oil in a large, heavy-bottomed pot over medium heat. Carefully add purée and cook, stirring frequently, until thickened (10-12 minutes).
- Stir in pumpkin seeds and 1 cup reserved broth. Simmer 5 minutes. Stir in shredded chicken, hominy, salt, and 3 more cups reserved broth. Simmer, partially covered, 20 minutes.
- Stir in remaining ½ cup cilantro to serve.
|Amount per serving|
|% Daily Value*|
|Total Fat 8.5g||12%|
|Saturated Fat 1.5g||8%|
|Trans Fat 0g|
|Polyunsaturated Fat 3g|
|Monounsaturated Fat 2.5g|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||11%|
|Total Sugars 4g|
|Includes 0g Added Sugars||0%|
|Sugar Alcohol 0g|
|Other Carbohydrate 8g|
|Vitamin D 0mcg||0%|
|Vitamin A 16mcg||2%|
|Vitamin C 9.4mg||10%|
|Vitamin E 0.9mg||6%|
|Vitamin K 12mcg||10%|
|Vitamin B6 0.8mg||45%|
|Vitamin B12 0.5mcg||20%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Water, White Hominy, Boneless Skinless Chicken Thighs, Boneless Skinless Chicken Breast, Tomatillos, Sweet Onion, Pumpkin Seeds, Jalapeno Peppers, Garlic, Vegetable Oil, Cilantro, Salt, Oregano, Bay Leaf.
Cooking with kids is an effective way to encourage lifelong healthy eating habits. When kids help prepare nutritious foods, they are more likely to taste and eat them. Learning how to cook safely also builds their confidence. Cooking is a source of pride for children when they can do it for themselves, their family or friends. Through cooking with kids, we can teach them many lessons and have a lot of fun along the way. Here are some ways to get kids into the kitchen this summer.