Chicken Tacos Posole

  • Yield: 4 servings


Chicken Posole Filling Recipe
1 1/2pounds boneless, skinless chicken breasts, halved
2quarts chicken broth
1-- bay leaf
1small onion, halved
2cloves garlic, smashed
2teaspoons salt
2teaspoons black pepper
1tablespoon oregano
1 1/2tablespoons chili powder
Lime Cilantro Slaw Recipe
2cups shredded cabbage
1/2cup onion, cut into thin slices
1/4cup chopped cilantro
1/4cup Mojo marinade (such as Goya brand)
1tablespoon fresh lime juice
1/2cup vegetable oil for frying
8-- corn tortillas (6 inch)
8ounces Pepper Jack cheese, shredded


Place broth in a large pot with bay leaf, onion, garlic, salt, and pepper. Bring to a boil. Add chicken, reduce heat to bring liquid to a simmer, and cover. Cook chicken for approximately 45 minutes, or until fork tender.

To make slaw, mix together cabbage, onion, cilantro, Mojo marinade, and fresh lime juice. Set aside in refrigerator.

When chicken is fork tender, remove from pot, and reserve 1 cup of cooking liquid. Cool chicken for approximately 5 minutes or until able to be handled, then shred.

In medium saucepan on medium heat, mix shredded chicken with 1/2 cup reserved cooking liquid, oregano, and chili powder. Cook for five minutes stirring occasionally. Add additional reserved cooking liquid if mixture begins to get dry.

Line a 13 x 9 baking dish with paper towels. Heat vegetable oil in small skillet on medium high until oil is hot enough for a piece of tortilla to sizzle. Place one tortilla at a time into hot oil. After 3 seconds, fold tortilla over into taco shape. Cook on each side for 5-8 seconds. Tortilla is done when it is lifted from oil with tongs and holds its shape without going limp. Put tortilla in baking dish cut side down so excess oil can drain.
It's best to use the tortillas immediately, but they can be kept in the baking dish in an oven set to Warm for up to 15 minutes if necessary.

To serve, fill each tortilla with chicken mixture and top with shredded Pepper Jack cheese and Lime Cilantro Slaw.
Serves 4.