Chicken Posolé (Pozole)
This soup is not only tasty, but has the three main colors of the Mexican flag (green, white and red), and is very visually appealing.
Servings Prep Time
6People 20Minutes
Cook Time Passive Time
1Hour 45Minutes
Servings Prep Time
6People 20Minutes
Cook Time Passive Time
1Hour 45Minutes
  • 2Tablespoonsl olive oil
  • 1Medium Onion(Chopped)
  • 1Large Poblano Pepper(Chopped)
  • 5Cloves garlic(Minced)
  • 6Cups Chicken Stock(See my link above for homemade)
  • 214 Ounce Cans Hominy(white or yellow, drained and rinsed)
  • 34 Ounce Cans Green Chilies
  • 3Teaspoons Cumin
  • 1Teaspoon Mexican Oregano(or any Oregano)
  • 1Teaspoon Ancho Chili Pepper Powder
  • 3Cups Cooked Chicken(Chopped)
  • 2Cups Cherry Tomatoes(optional)
  • salt and pepper to taste
  • 2 LimesCut into 1/6ths
  • 2 AvocadosCubed
  • 12 RadishesSliced
  • 1Handful CilantroChopped
  • 1/2Cup Fresco(or any cheese of your choosing)
  1. Heat a dutch oven or soup pot on medium high. Drizzle olive oil in pan then add onions and poblano peppers. Cook for about 5 minutes or until onions are starting to be translucent (stirring frequently). Add garlic and cook for one minute. Then add chicken stock, hominy, green chilies, cumin, Mexican oregano, ancho chili powder and salt and pepper to taste. Cook for about 45 minutes. Meanwhile, start chopping and prepping your garnish ingredients. Finally add the cooked chicken and tomatoes and cook for another 5 minutes or until everything is warm. Garnish with a limes wedges, sliced radishes, avocados, chopped cilantro and fresco cheese. Squeeze lime wedges into your bowl of Posolé and enjoy.

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