Chicken Chile Verde with Hominy
Using our exclusive chile verde braising sauce makes assembling this satisfying stew—a variation of the traditional Mexican dish known as posole—a snap on weeknights. Garnish it with thinly sliced radishes, or with sliced jalapeño chiles if you prefer a hotter dish, and don’t skimp on the garnish of fresh herbs.
Ingredients
- 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil
- 2 lb. (1 kg) ground chicken
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 1/2 lb. (750 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5-cm) cubes
- 1 (15-oz./475 g) can hominy, drained and rinsed
- 1 jar Williams Sonoma Chile Verde Braising Sauce
- 4 cups (32 fl. oz./1 l) chicken stock
- Kosher salt and freshly ground pepper
- 1/4 cup (1/4 oz./7 g) chopped fresh cilantro, plus more for garnish
- 1/2 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley, plus more for garnish
- Thinly sliced radishes for garnish
- Crumbled queso fresco for garnish
Directions
In a Dutch oven over medium-high heat, warm 3 Tbs. of the olive oil. Add the chicken and cook, using a wooden spoon to break up any clumps, until no pink remains, about 10 minutes. Using a slotted spoon, transfer the chicken to a bowl.
Reduce the heat to medium. Add the remaining 1 Tbs. olive oil to the pot and add the onion. Sauté, stirring occasionally, until the onion is softened, about 8 minutes. Add the garlic and cook for 1 minute more. Add the potatoes, hominy, braising sauce and chicken stock. Cover the pot and cook until the potatoes are fork-tender, 10 to 15 minutes. Return the chicken to the pot, reduce the heat to medium-low and cook, uncovered, for 5 minutes more to blend the flavors. Season with salt and pepper and stir in the cilantro and parsley. Ladle into bowls, garnish with radishes, queso fresco and more cilantro and parsley. Serve hot. Serves 6.
Williams Sonoma Test Kitchen