Easy Chicken Posolé


2 TBSP olive oil
1 Medium Onion (Chopped)
1 Large Poblano Pepper (Chopped)
5 Cloves garlic (Minced)
6 Cups Chicken Stock (See link on www.mincoffcafe for homemade)
2 14 Ounce Cans Hominy (white or yellow, drained and rinsed)
3 4 Ounce Cans Green Chilies
3 tsp Cumin
1 tsp Mexican Oregano (or any Oregano)
1 tsp Ancho Chili Pepper Powder
3 Cups Cooked Chicken (Chopped)
2 Cups Cherry Tomatoes (optional)
salt and pepper to taste
Garnish with:
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.


Serve this easy chicken posolé at your next Cinco de Mayo fiesta and your guests will thank you. This soup is not only tasty and healthy, but is festive as well with the three colors of the Mexican flag (green, white and red). It's a party in a bowl! 

Other Names:

chicken pozole


6 Servings


Monday, April 30, 2018 - 11:12am


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