Easy Chicken Posole

Easy Chicken Posole

Made  times
Dorothy Denise Garcia 5

"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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2 h 30 m servings 226 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 697 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 154 Ratings

Most helpful positive review

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 chic...

Most helpful critical review

didn't like the strong chili powder taste

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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 chic...

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 o...

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...

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 cab...

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 ...

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...

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 talk...

Ever since I came back from Acapulco, I have been looking for an easy, basic pozole recipe and I think this is it! I added an extra clove or two of garlic and added a couple extra dashes of sal...

Mexican comfort food! My family's recipe is slightly different: 1) use pork tenderloin, brown it the pot along with garlic and onion. 2) Add chicken broth (reduced to 1 cup) and use 3-4 cups of ...

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