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Chicken Posole

Serves 6-8
4 cups chicken stock
2 skinless, boneless chicken breast halves
12 ounces tomatillos
1 cup chopped onion
¾ cup cilantro sprigs
5 large garlic cloves, peeled
1 3-inch jalapeno pepper, stemmed and quartered lengthwise
2 15-ounch cans hominy (posole), drained
½ teaspoon dried oregano
Kosher salt
½ cup cubed avocado tossed in 1 teaspoon fresh lime juice
¼ cup chopped fresh cilantro
½ cup chopped onion
1 cup crisp tortilla strips


Bring chicken stock to boil. Add chicken breasts and simmer until cooked through—about 15 minutes. Transfer chicken to a plate. Reserve poaching liquid.  (If you don’t have 3 cups remaining, add more chicken stock.)  Shred the chicken and set aside.

Remove and discard husks from the tomatillos. Rinse and coarsely chop. Put tomatillos in a large bowl and add onion, cilantro, garlic and jalapeño. In a food processor, process half of this mixture with ½ cup water until chunky. Repeat with remaining half of mixture and another ½ cup water.

Place the tomatillo mixture in a large, deep-sided pot. Add the reserved chicken poaching liquid, shredded chicken, hominy and oregano. Simmer and cook until all ingredients are just heated through—2-3 minutes. Taste soup and season with salt as needed.

To serve ladle soup in 6-8 soup bowls and add garnishes.