Pepe Pozole Mincoffcafe
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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.
Prep Time20 mins
Cook Time1 hr
Total Time2 hrs 5 mins
Course: Main Dish
Cuisine: Mexican
Servings: 6 People


  • 2 Tablespoonsl olive oil
  • 1 Medium Onion (Chopped)
  • 1 Large Poblano Pepper (Chopped)
  • 5 Cloves garlic (Minced)
  • 6 Cups Chicken Stock (See my link above for homemade)
  • 2 14 Ounce Cans Hominy (white or yellow, drained and rinsed)
  • 3 4 Ounce Cans Green Chilies
  • 3 Teaspoons Cumin
  • 1 Teaspoon Mexican Oregano (or any Oregano)
  • 1 Teaspoon Ancho Chili Pepper Powder
  • 3 Cups Cooked Chicken (Chopped)
  • 2 Cups Cherry Tomatoes (optional)
  • salt and pepper to taste


  • 2 Limes Cut into 1/6ths
  • 2 Avocados Cubed
  • 12 Radishes Sliced
  • 1 Handful Cilantro Chopped
  • 1/2 Cup Fresco (or any cheese of your choosing)


  • 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.