Recipe by Veronica Oyama
"This is a quick and interesting recipe to prepare posole for unexpected guests or to take to a potluck party. My husband loves it. I have played around with this recipe A LOT. You can use 1 (10 ounce) package of frozen corn instead of hominy, or delete the chilies or olives. I prepare mine depending on whether children are going to eat it or not."
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onion, thinly sliced
2 (14.5 ounce) cans
1 (15 ounce) can
1 (7 ounce) can
chopped green chile peppers, drained
1 (2 ounce) can
sliced black olives, drained
skinless, boneless chicken breast meat - cut into cubes
This may not be authentic, but it sure is good! Even my 2 year old ate this up. Only changes I made were to use a cooked chicken and added a can of diced tomatoes with diced green chili's. Topped with shredded monteray jack. Yummy!
This was a quick and easy supper. After tasting, I tripled the cumin and garlic, but DH and I both thought it still lacked flavor. We served it over rice, which we thought made it more of a hearty meal. He added Sriracha hot sauce to his. I added chipotle powder, red pepper flakes, and plain nonfat yogurt to mine. After these additions we thought it was good, but probably won't make again.
I used cilantro in place of oregano (didn't have any) and I added about 1 TBSP of Chili Powder. It turned out great! We added the Chili Powder because the broth had an odd look to it with white chicken, white hominy, clear chicken broth and green chilis (kind of a green cast). My son didn't like the look, so I added chili powder -- he loved it and asked me to make it again.
ok this is excellent. no matter if it is a posole or not, it is great. i did make a few changes, 1. used 27 oz of pinto beans instead of hominy, 2. used 4 fresh chopped jalapenos instead of green chiles, 3. 1, 10 oz can of green enchilada saucein place of 1 can of chicken broth. made it twice in one week. oh yes, i used 10 chicken tenderloins instead of the breast also .
Finally got around to tasting this last night, two days after I made it. Very good soup. I think waiting to taste it also helped the flavors to come together. Topped with a dollop of sour cream. Sort of a white chili but different. Liked the addition of hominey (yellow instead of white). Added a bit more chicken, chicken broth, cumin and salt and a can of green chile enchilada sauce. When I added the enchilada sauce, it went from good/O.K. to great. Also a friend took the leftovers and mixed in a can of tomatoes with green chiles and added cilantro, cooked it down and served with rice. Very good and easy soup. Used frozen chopped onion as a timesaver.
With a few additons this is really good!!! Never had posole before looked up an accurate recipe and its made with pork or pig ears. I threw everything in crockpot didnt saute nothin. Didnt use oil. Used 6 pieces of chicken,legs and thighs. I pulled the skin off first and boiled it in water for my chicken broth. Added one half squeezed lime, added minced garlic, used cilantro instead of oregano. Added salt and extra cumin. Put crock pot on high came back 5 hours later pulled meat off of bones threw back in. Sitting here eating a bowl that was left over from last nite. Its pretty good.
I thought this was great. I shredded already cooked chicken meat from a deli chicken and threw everything into the crock pot and set it on low for a few hours. Yummy!
Great recipe. Quick and surprisingly good given the short cooking time. I was looking for a more traditional posole, so I made a few changes: omitted the green chiles and olives, added about 1/3 of a can of red enchilada sauce, and topped with chopped cabbage and radishes. This is most definitely a make-again recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Easy 20-Minute Chicken Posole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 45
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