Roasted Chicken Posole Rojo

With Hominy, Ancho Chile, and Lime

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Calories Conscious
A note about serious food allergies

Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole (or posole) was prepared only for special occasions. We think an everyday weeknight is special occasion enough to enjoy this rich, red chili-spiked broth with tender shredded chicken, hominy (dried and puffed whole corn kernels), tart lime, and aromatic spices. Plus, saying "hominy" three-times fast has been known to create fits of giggling. (Really – try it! But only after you taste this dish.)

In Your Box (serves 2)

  • 1 Lime
  • 3 Cilantro Sprigs
  • 1 Ancho Chile Pepper
  • 2 Garlic Cloves
  • 1 Yellow Onion
  • 2½ cups Hominy
  • 2 Boneless Skinless Chicken Breasts
  • 1 Chicken Bouillon Cube, Low-Sodium
  • 3 Tbsp. Tomato Paste
  • 2 Tbsp. Chili Paste
  • Nutrition (per serving)

  • Calories
    622
  • Carbohydrates
    48g
  • Fat
    22g
  • Protein
    60g
  • Sodium
    1029mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Medium Pots
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 375 degrees and prepare a baking sheet with foil. Bring medium pot of salted water to a boil. Thoroughly rinse produce and pat dry. Halve lim. Stem cilantro. Halve Ancho Chile and remove seeds and stem. Roughly chop garlic and peel and dice onion. Drain and rinse hominy. Rinse the chicken breasts and pat dry.

  • Step 2 - Prepare the Broth
    2

    Prepare the Broth

    When water comes to a boil, reduce to a low simmer and whisk in bouillon cube until dissolved. When cube has dissolved completely, add Ancho Chile halves and simmer for 5 minutes. Remove stock from the heat and reserve. Remove the softened Ancho Chile from the broth and finely dice it.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Season each side of the chicken with a pinch of salt and pepper. Place chicken breasts on the prepared baking sheet and drizzle with 1 tsp. olive oil total. Place baking sheet in oven and bake for 12-15 minutes, or until chicken begins to brown and is firm to the touch. Cut into chicken to ensure doneness - no pink should remain, and juices should run clear. Chicken's internal temperature should be 165 degrees. Allow chicken to cool for a few minutes. Once cooled, use two forks and opposite pulling motions to shred the chicken into 1" pieces.

  • Step 4 - Make the Posole
    4

    Make the Posole

    Heat 1 Tbsp. olive oil in a medium pot over medium heat. Once hot, add the onion and garlic and cook for 2-3 minutes, or until translucent but not browned (a technique called “sweating”.) Once translucent, add the reserved stock. Stir in the tomato paste, chili paste, diced Ancho Chile, and season with a pinch of salt and pepper. Add the shredded chicken and drained hominy and simmer over medium-low heat for 5 minutes.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Ladle the Posole Rojo into shallow bowls, ensuring an equal amount of chicken in each. Garnish with cilantro leaves and a squeeze of fresh lime.