Easy Chicken Posole Recipe - Allrecipes.com
Easy Chicken Posole Recipe
  • READY IN hrs

Easy Chicken Posole

Recipe by  

"This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 10 mins

    2 hrs 30 mins


  1. Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
  2. Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2008

This was great! Tastes just like the homemade Pozole my Mexican friends make! I cubed and browned 2lbs of chicken. Then in large pot browned 1 large onion and 3 cloves of garlic - added chicken, water, chicken broth, 2 Tbsp chile powder, dash of salt, and oregano and left it cook for about 80 min. Then added hominy and cilantro. Served with lime, radishes, tostadas.

Most Helpful Critical Review
Feb 21, 2012

didn't like the strong chili powder taste

Feb 03, 2009

Yum yum yum yum yum! This was great. Instead of cooking the chicken I used a store bought roasted chicken and took the skin off. I didn't have enough but it still turned out fine. The only other modifications I did were to cut back to 1T of oil, use Mexican oregano instead of regular, and I only used about 3T of chili pepper because we don't like really spicy food. This amount was perfect for us. The broth tasted just like restaurant Posole...the only difference was the chicken instead of pork but that was just as good or even better!

Mar 11, 2009

I have been looking for a long time for an easy posole recipe. This is it!! My husband is Mexican and when I go to his families house they use other kinds of meat and I didn't want to have to go through the hassle like they did. My husband came home from work and I served this with some radishes, lime, and little raw cabbage for toppings. He loved it!! Thanks for the great recipe.

Nov 11, 2010

I made this the other day and it was good. It was lacking a little taste, so I added a can of enchilada sauce. WOW what a difference! My husband LOVED IT! I garnished it with onion, shredded cabbage and lime juice added a little hot sauce and it was almost as good as my mami's posole. I will make this again

Jan 02, 2010

I first had Posole in Mexico on a missions trip. I use cumin and cilantro. Have chopped cilantro, chopped green onion tops and other condiments when serving to add various flavors. This is my favorite winter soup.

Jun 11, 2009

Great recipes, this is similar to what my mexican mother has been making for years, except she makes her with beef. I doubled up on the hominy and chili powder as we like things a little spicier. Thanks!

Jun 09, 2009

I made this recipe for my very picky husband and he loved it! His family is from Mexico and so when I cook Mexican food it is always compared to theirs however, this is a recipe he actually talked to his mom about! YES! FINALLY! SOMETHING HE LIKES! If you are a Posole fan this recipe is for you. It's simple and it still turns out to taste authentic! I brought left overs into work the next day and my co-workers loved it too.


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  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 697 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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