It’s October. Soup weather has set in. In the last few weeks, I busted out the Instant Pot and have been turning to my Dutch oven for dinner more often. One of my fall favorites is posole. Legit versions of course ask you to braise a pork shoulder and soak some dried chiles. On the nights you’re looking for a quicker solution, Sunset Magazine’s Speedy Chicken Posole with Avocado and Lime is my go-to.
I make a few tweaks to fit our tastes. We use boneless, skinless chicken breast. I add carrots and celery because we always need more vegetables. It ends up on the chunkier, heartier side. You can also shortcut it and use store-bought rotisserie chicken. Mexican oregano does taste different than Mediterreanean, so grab a packet of it from the International aisle in your grocery store.
In the past I’ve also used recipes that call for canned enchilada sauce, but Sunset’s combo of roasted poblanos and New Mexican Chile Powder delivers a tastier result that’s closer to real posole than enchilada soup.
If you want to give a more traditional method a go, I’ve also got a recipe for Posole Rojo.
