chicken posole

A flavorful Mexican Stew called Pozole Verde! This version is lightened up with chicken (instead of pork) and is the loveliest vibrant green! Loaded up with veggies, this makes for a healthy, delicious dinner with lots of texture and flavor. Perfect for entertaining!

 Mexican Pozole Verde (Green Pozole ) 

flavorful chicken stock (see notes)

tsp kosher salt

coriander

dried Mexican oregano

cumin

black pepper

chicken breasts (or use thighs)

——–

tomatillos,

onion, rough chopped

poblano chilies,

jalapeno, seeded and halved (add 1 more for extra spicy)

garlic cloves

——-

olive oil

whole bunch cilantro, tender stems OK

Cook the chicken

In a large heavy-bottomed pot or dutch oven, bring the chicken stock, salt, coriander, cumin, oregano, epazote, cumin and pepper to a boil. Add the chicken breasts, cover and simmer gently over low heat until they&#8217;re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat, skim the stock, and return the chicken back to the stock.

Make the Verde Sauce

In a blender, add one cup of water. Add tomatillos, onion, garlic, poblanos and jalapeno garlic. Blend until smooth, scraping down sides if necessary.

In a skillet,  heat the oil and add tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about  10 minutes.  To the blender ( it&#8217;s ok if its not rinsed) ladle in 1 cup of broth from the chicken soup pot, set aside.

Pour the cooked Verde sauce into the chicken soup pot. Add the 3 cups of the hominy (reserving 1 cup) and bring to a gentle simmer over moderate heat.

Add the cilantro and their tender stems  into the blender with the chicken stock, cover tightly with a kitchen towel and blend until smooth. Add the reserved 1 cup of hominy. Blend again until smooth. If you need more liquid to get the blender going, just ladle from the pot.  Add this to the soup.

Taste the soup.  Season with salt, pepper and cook on warm just until heated through -do not boil, or you will lose the lovely color. If soup lacks depth, add more salt and or a couple of chicken bouillon cubes ( or a couple teaspoons of chicken boullion paste or even a splash of soy sauce). The goal here is to get enough depth in the soup to balance out the tartness from the tomatillos and heat from the chilies.

Serve the Posole in bowls, along with sour cream and any or all of the sides, letting people add whatever toppings they want.

Yes i used Pinto Beans, didn't miss the chicken at all

Fabulous recipe. So worth cooking with dried beans and hominy to create the depth in the soup base. I would make this again!  Zack's heirloom corn chips complemented this stew perfectly!

So, so good!! Even my 5 year old loved it.

Made with shredded chicken and hominy in a comforting red chile broth, this Slow Cooker Posole is easy to make and full of authentic Mexican flavors. (gluten free)

Slow Cooker Chicken Posole

chicken

chicken broth

Red Enchilada Sauce ((or 2 1/2 cups store-bought red enchilada sauce))

shallot, (finely diced)

chili powder

garlic ((about 4 cloves))

cumin powder

coarse kosher salt

white hominy, (drained and rinsed)

oregano

salt and pepper, (to taste)

lime cilantro

Add the chicken, chicken broth, enchilada sauce, shallot, chili power, minced garlic, cumin powder, and salt to the slow cooker. Mix until well combined.

Cover and cook for 7 1/2 hours on low or 3 1/2 hours on high.

Using a slotted spoon, remove chicken from slow cooker and place onto a large plate or cutting board. Shred using two forks.

Add in the shredded chicken, hominy and oregano. Cover and cook for another 30 minutes.

Serve posole in bowls with lime juice, radishes, cilantro, finely shredded cabbage and other toppings.

https://content.jwplatform.com/videos/abbRh1Xz.mp4

Made with shredded chicken and hominy in a comforting red chile broth, this Slow Cooker Posole is easy to make and full of authentic Mexican flavors to warm you up!

The only kind of chicken soup that graces my kitchen is a majorly flavorful Chicken Posole! It’s beyond easy and puts your ordinary chicken noodle soup to shame.

Chicken Posole

chicken breast

chicken stock

bay leaf

thyme

garlic (crushed)

salt

red pepper flakes

hominy

avocado

Lime wedges

cilantro

cotija cheese

Scallions

Crema

Tortilla Chips to serve on the side and scoop up anything in the bowl

Transfer the chicken breasts onto a large cutting board and carefully slice them in half so you have thinly sliced pieces. Sprinkle them on both sides with salt and pepper.

Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken breast in a single layer and sear for 1 minute on both sides until golden brown. Turn the heat to low, cover the pan, and cook for 12 minutes more, flipping the chicken halfway to fully cook. Once cooked, set the chicken aside.

Add the chicken broth to a medium Dutch oven and bring it to a rapid simmer. Once simmering, add the bay leaf, thyme, oregano, garlic, cumin, 1/2 teaspoon of the salt, chili powder, coriander, and red pepper flakes. Reduce the heat to low and simmer for 15 minutes.

Using 2 forks, shred the chicken into small pieces. Add the chicken and drained hominy to the Dutch oven. Raise the heat to medium to warm everything through. Taste and add more salt or other seasonings if needed. Discard the bay leaf.

Serve the soup in individual bowls with any of the desired toppings.

Tried this recipe for the first time and absolutely love it! So flavorful and hearty. Highly recommend. 

Made it again a couple of days later for my in-laws and  sister in law and they loved it too. 

The only thing I would change is less salt. The single serving said to add 1/2 teaspoon of salt into the soup. I found that way too salty. I made a triple batch the next time and added the same amount of salt (1/2 teaspoon) and that was perfect. Used regular chicken broth (not low salt). 

Would be helpful if the recipe specified white or gold hominy. As someone who’s never made it before I wasn’t sure but after asking around, people recommended white hominy so that’s what I used. .

Super Good.  Except for using chikkin thighs and cayenne (in lieu of crushed red pepper) , I followed the recipe exactly.

Great recipe. Loved the blend of spices used. . I used dark meat vs white. Used the instapot, 30 minutes.  It also needed some acid to lighten the flavor and bring out the spices. I added 1 1/2 lime (juice) and some cilantro sprigs to the both at the end. 
Was excellent!!

First, So Delicious! Second, So Easy! Will be making again and again!

I have ground chicken, could I use that instead of chicken breast?

Excellent flavors! Added sautéd carrots onion celery corn for more veggies. Added chickpeas and less chicken because I could. Delicious!

I made this tonight with leftover smoked turkey and it was delicious. Even my kids like it because there aren’t any beans in it (like most chili!).  The only thing I would have done differently was to double it! Thanks for the recipe Gaby!

This soup is so amazing!! It is the best posole I’ve ever tasted.  I wish I would’ve doubled it!

OMG!!! Tastes like home (what I grew up with) and the flavors are so spot on!

So tasty, easy, and quick. Kids loved it. Need to double for lunches. I will be adding this to the rotation, for sure! Don’t scrimp on the cilantro!

Amazing recipe! I make it a few times a month, because its so easy and has so much flavor.  I am Mexican and this recipe always hits the spot for me when missing my family's cooking.

So delicious! The perfect comfort food that is also very healthy. Super flavorful and filling!

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Top 3 chicken posole recipes from across the web

The most viewed chicken posole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Pozole Verde (Green Pozole...

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The most viewed chicken posole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine