Chicken Posole Preparation

A warm, flavorful broth with yellow hominy for a delicious Mexican-inspired dinner.

Chicken Posole Preparation

Included Ingredients

Chicken, hominy, onion, corn, tomatoes, enchilada sauce, broth, seasonings.

Groceries Needed

  • Cilantro
  • Cheese
  • Avocado
  • Tortilla strips or chips

Optional Additions

  • Cumin (for stronger flavor)
  • Chili powder (for stronger flavor)
  • Salt and pepper, to taste
  • Jalapenos
  • Radishes

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Top with cilantro, grated cheese, and fresh avocado.

Small

3 Servings

Stovetop

Cook from frozen in medium saucepan over medium heat. Add 1/2 cup of water and break up as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Can also cooked thawed, If using this method, cook for 15-20 minutes.

Pressure Cooker

Add 1/4 cup liquid to help bring up to pressure. Cook on manual for 15-20 minutes, or to internal temperature of 165 F, natural pressure release. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Shred chicken and let sit in juices.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | ¼ tsp

Chili Powder | ½ tsp

Salt and pepper, to taste

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Shred chicken and let sit in juices.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | ½ tsp

Chili Powder | 1 tsp

Salt and pepper, to taste

Nutrition Facts

Serving Size | 1 cup
179 Calories | 3.4g Total Fat | 11.6g Carbs | 2.5g Fiber | 24.7g Protein | 2.5g Sugars | 0.7g Sat. Fat | 550mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.