If you’re craving a comforting bowl that brings together the warm flavors of Mexican cuisine with a fresh, nutritious twist, this Chicken Posole with Wilted Spinach Recipe is going to quickly become one of your favorites. Imagine tender shredded chicken, soft hominy, and a subtly spiced broth simmered to perfection, finished off with vibrant wilted spinach that adds a splash of color and a boost of freshness. It’s a hearty soup that’s both satisfying and light, perfect for a cozy night in or whenever you want a meal that feels like a warm hug from the inside out.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is simple, yet each plays a crucial role in building layers of flavor and texture. From the tender chicken to the creamy hominy and the bright spinach, every component complements the others perfectly.
- 2 cups shredded cooked chicken: Use leftover roast chicken or quickly poach breasts for easy prep.
- 4 cups chicken broth: Choose a good-quality broth for a rich, savory base.
- 1 can hominy, drained: This adds a delightful chewiness and authentic Mexican texture.
- 1 cup spinach: Fresh spinach brightens the soup and offers loads of nutrients.
- 1 tsp chili powder: Brings just the right amount of mild heat and smoky flavor.
- 1 tsp olive oil: Helps toast the chili powder and adds a subtle fruity note.
How to Make Chicken Posole with Wilted Spinach Recipe
Step 1: Toast the Chili Powder
Start by heating the olive oil in a medium pot over medium heat. Add the chili powder and sauté it for about a minute until it becomes fragrant. This simple step unlocks deep, smoky notes that will enhance the entire soup.
Step 2: Build the Broth
Next, pour in the chicken broth and bring it to a gentle simmer. The broth serves as the heart of the posole, soaking up the toasted chili flavor while providing a warm, savory base.
Step 3: Add Chicken and Hominy
Stir in the shredded chicken and drained hominy. Let everything simmer together for about 10 minutes. This melds the flavors beautifully while softening the hominy just enough to contrast the tender chicken.
Step 4: Wilt the Spinach
Finally, add the fresh spinach and stir until it just wilts. The spinach barely cooks, preserving its vibrant color and fresh taste, elevating the dish aesthetically and nutritionally.
How to Serve Chicken Posole with Wilted Spinach Recipe
Garnishes
This soup shines with simple garnishes that add fresh contrast. Try topping your bowl with crisp lime wedges for a zesty brightness or creamy avocado slices that bring a smooth texture and cooling effect against the chili warmth.
Side Dishes
Posole pairs perfectly with authentic Mexican sides like warm corn tortillas, a crunchy cabbage slaw, or perhaps some lightly grilled street corn. These sides round out the meal, delivering complementary textures and flavors.
Creative Ways to Present
For a stunning presentation, serve the posole in colorful bowls and scatter some chopped fresh cilantro and thinly sliced radishes on top for an extra layer of freshness and crunch. Offering small bowls of assorted toppings lets everyone customize their bowl to their heart’s content.
Make Ahead and Storage
Storing Leftovers
Chicken Posole with Wilted Spinach Recipe tastes just as delightful the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the soup even more comforting.
Freezing
If you’d like to keep this wholesome meal on hand longer, freeze it in freezer-safe containers. For best results, freeze before adding the spinach, then stir fresh spinach in after reheating to keep its vibrant flavor and texture.
Reheating
Gently reheat the posole on the stovetop over medium-low heat until warmed through. If frozen, thaw overnight in the refrigerator first. Stir in fresh spinach at the end for that perfect finishing touch.
FAQs
Can I use different greens besides spinach?
Absolutely! Kale, swiss chard, or even collard greens can be great substitutes. Just keep in mind that some greens may require a little more cooking time to soften.
Is this recipe gluten-free?
Yes, this Chicken Posole with Wilted Spinach Recipe is naturally gluten-free, making it a wonderful option for those with gluten sensitivities or celiac disease.
Can I make this recipe vegetarian?
You can easily turn it into a vegetarian dish by swapping the chicken for hearty mushrooms or jackfruit and using vegetable broth instead of chicken broth.
How spicy is the soup?
The spice level is mild with just one teaspoon of chili powder, making it approachable for most palates. Feel free to adjust the amount based on your heat preference.
What is hominy, and where can I buy it?
Hominy is large-kernel corn treated to remove the hull and germ, commonly found in Latin American cooking. You can find it canned in most grocery stores, often near the beans and canned corn.
Final Thoughts
I can’t recommend enough giving this Chicken Posole with Wilted Spinach Recipe a try. It’s a wonderfully satisfying dish that balances heartiness with freshness, and it comes together quickly for such a win in flavor and nutrition. Whether you’re looking for a weekday dinner or a cozy weekend treat, this recipe will bring warmth to your table and smiles to your loved ones.
Print
Chicken Posole with Wilted Spinach Recipe
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A warm and hearty Mexican-style chicken posole simmered with hominy and enriched with fresh wilted spinach, offering a comforting bowl full of flavor and depth, perfect for a satisfying meal.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken
- 4 cups chicken broth
- 1 can (about 15 oz) hominy, drained
- 1 cup fresh spinach
- 1 tsp chili powder
- 1 tsp olive oil
Instructions
- Sauté Chili Powder: Heat 1 teaspoon of olive oil in a pot over medium heat. Add 1 teaspoon of chili powder and sauté for about 1 minute to release its aroma and deepen the flavor.
- Add Broth, Chicken, and Hominy: Pour in 4 cups of chicken broth, then add 2 cups of shredded cooked chicken and the drained can of hominy. Stir to combine all ingredients evenly.
- Simmer: Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes to allow the flavors to meld and the soup to heat through.
- Add Spinach: Stir in 1 cup of fresh spinach and cook just until the spinach wilts, about 1 to 2 minutes, preserving its vibrant color and nutrients.
- Serve: Ladle the posole into bowls and consider serving with lime wedges or avocado slices to enhance the taste and add a fresh element to the dish.
Notes
- Serve with lime wedges or avocado slices for added flavor and freshness.
- Use cooked chicken from a rotisserie or leftover chicken to save time.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños while sautéing the chili powder.
- This recipe is naturally gluten-free and low in carbohydrates, making it suitable for gluten-free and low-carb diets.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
