Spicy Ancho Chile Chicken Posole
Experience the rich and vibrant flavors of New Mexico with this Spicy Ancho Chile Chicken Posole, perfect for festive gatherings or a comforting weeknight dinner. This hearty stew combines tender chicken, hominy, and aromatic spices, creating a dish that's both spicy and satisfying. The inspiration from Bobby Flay's use of ancho chiles elevates the flavor profile, providing a smoky depth that beautifully complements the sweetness of honey and the tang of red wine vinegar. Serve this posole with warm flour tortillas, making it a deliciously interactive meal!
6
Servings
300
Calories
17
Ingredients
Ingredients
Dried ancho chiles
2 large (Soaked, stems and seeds removed, and pureed.)
New Mexico chile powder
2 tablespoons (Hot or mild, to taste.)
Cumin
1/2 teaspoon (Ground.)
Dried basil
1/2 teaspoon (Ground.)
Dried oregano
1 teaspoon (Ground.)
Honey
1 tablespoon (Pureed with chiles.)
Red wine vinegar
1 tablespoon (For acidity.)
Onion
1 medium (Chopped.)
Garlic cloves
4 (Minced.)
Hominy
2 (15 ounce) cans (Drained and rinsed.)
Chicken breasts
3 (Boneless and skinless.)
Dry white wine
1 cup (For deglazing.)
Chicken broth
6 cups (For the base of the stew.)
Olive oil
5 tablespoons (For cooking.)
Salt and pepper
To taste (For seasoning.)
Flour
1/4 cup (For dredging.)
Flour tortillas
6-8 (Warm, for serving.)
Instructions
1
Begin by soaking the dried ancho chiles in hot water for about 1 hour to soften them. Once softened, discard the soaking water, remove the stems and seeds from the chiles, and puree them with honey until smooth. Set aside.
2
Season the boneless, skinless chicken breasts generously with salt and pepper. Dredge each piece in flour, ensuring they are evenly coated.
3
In a large stock pot, heat 5 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and sauté until golden brown, approximately 3 minutes on each side. Remove the chicken from the pot and set aside; don't worry—they will finish cooking later.
4
In the same pot, add a little extra olive oil if needed, then add the chopped onion. Sauté for about 5 minutes until the onion softens and becomes translucent. Add the minced garlic, New Mexico chile powder, cumin, and 1 tablespoon of the dredging flour, stirring for about 1 minute until fragrant.
5
Deglaze the pot with the dry white wine, scraping any browned bits from the bottom to incorporate them into the stew.
6
Next, pour in the chicken broth, then add the dried basil, oregano, red wine vinegar, drained hominy, and sautéed chicken breasts. Bring the mixture to a boil, then reduce heat and let it simmer uncovered on medium-low for 15 minutes.
7
After 15 minutes, stir in the pureed ancho chile mixture, then continue to simmer for an additional 15 minutes, allowing the flavors to meld and the stew to thicken slightly.
8
Remove the chicken breasts from the pot. Increase the heat to high and let the broth reduce and thicken for a few minutes. While it reduces, shred the chicken with two forks and then return it to the pot. Stir everything to combine and taste, adjusting seasonings as desired.
9
Serve hot, ladling the posole into bowls and offering warm flour tortillas on the side for a delightful and interactive dining experience.
Nutrition Information
10
Fat
35
Carbs
20
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Ancho Chile Chicken Posole?
It is a rich and vibrant New Mexican stew featuring chicken, hominy, and a smoky sauce made from pureed ancho chiles and honey.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the primary flavor inspirations for this dish?
The dish is inspired by Bobby Flay's use of ancho chiles, which provide a smoky depth that complements honey and red wine vinegar.
How do I prepare the dried ancho chiles?
Soak the chiles in hot water for 1 hour, remove the stems and seeds, then puree them with 1 tablespoon of honey until smooth.
How many calories are in a serving of this posole?
Each serving contains approximately 300 calories.
What type of chicken should I use?
The recipe calls for 3 boneless, skinless chicken breasts.
How do I cook the chicken initially?
Season the chicken with salt and pepper, dredge in flour, and sauté in olive oil for about 3 minutes on each side until golden brown.
What is the purpose of the flour in this recipe?
The flour is used to dredge the chicken and to help thicken the stew when mixed with the aromatics.
What liquid is used to deglaze the pot?
1 cup of dry white wine is used to deglaze the pot and incorporate browned bits into the stew.
How long does the stew need to simmer?
The stew simmers for a total of 30 minutes: 15 minutes before adding the chile puree and another 15 minutes after.
What is hominy and how much do I need?
Hominy is treated maize; you will need two 15-ounce cans, which should be drained and rinsed.
What spices are included in the aromatic base?
The aromatic base includes minced garlic, New Mexico chile powder, and ground cumin.
Can I adjust the spiciness of the dish?
Yes, you can use either hot or mild New Mexico chile powder to adjust the heat to your preference.
What herbs are used in the broth?
The recipe uses ground dried basil and ground dried oregano.
How is the chicken served in the final stew?
After simmering, the chicken is removed from the pot, shredded with two forks, and then returned to the broth.
What should I serve with the posole?
The posole is best served hot with 6 to 8 warm flour tortillas on the side.
How much chicken broth is required?
The recipe requires 6 cups of chicken broth.
Why is red wine vinegar added to the recipe?
Red wine vinegar is added to provide acidity and balance the rich flavors of the stew.
What are the nutritional macros per serving?
Each serving has approximately 35g of carbohydrates, 20g of protein, and 10g of fat.
How much olive oil is used in the preparation?
A total of 5 tablespoons of olive oil is used for sautéing the chicken and vegetables.
How do I thicken the broth at the end of cooking?
Increase the heat to high and let the broth reduce for a few minutes while you shred the chicken.
Is this a traditional New Mexican recipe?
Yes, it is characterized as New Mexico cuisine and is a variation of traditional posole.
What size of onion is needed?
You will need one medium onion, chopped.
How many garlic cloves are used?
The recipe calls for 4 minced garlic cloves.
Is honey used for more than the chile puree?
In this recipe, the honey's primary role is to be pureed with the soaked ancho chiles.
Can I use fresh ancho chiles?
The recipe specifically calls for large dried ancho chiles to achieve the intended smoky flavor.
What type of chile powder is best?
Authentic New Mexico chile powder is recommended to maintain the regional flavor profile.
How long does it take for the onions to soften?
The onions should be sautéed for about 5 minutes until they are translucent.
What should I do if the chicken is not cooked through after sautéing?
Don't worry, the chicken is intended to finish cooking during the 30-minute simmering process.
What makes this dish a 'comfort food'?
The combination of hearty hominy, tender shredded chicken, and a warm, spiced broth makes it a satisfying comfort meal.