posole chicken recipe

Written ByEmma Smyth Updated on
posole chicken recipe
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The Best posole chicken recipe

Posole is one of those recipes that just feels like home to me. I first made it years ago when I was looking for something hearty but still light enough to feel good after eating, and it quickly became a family favorite. The tender shredded chicken, the chewy hominy, and the warm, slightly spicy broth make it the kind of dish that warms you up from the inside out. My kids love it because it’s flavorful but not too intense, and they always ask for seconds. Plus, it’s one of those meals that gets even better the next day, so leftovers are never a problem. What I love most about this chicken posole is how versatile it is. It works just as well for a weeknight dinner as it does for a casual gathering with friends. The hominy adds a nice texture and is packed with fiber, while the chicken keeps it lean and protein-rich. I also appreciate that it’s easy to customize—you can make it spicier, milder, or even add extra veggies if you want. It’s one of those recipes that never lets me down, and I always feel good about serving it to my family.
Chicken Posole (Pozole de Pollo)

Chicken Posole (Pozole de Pollo)

4.9 from 965 votes

A comforting Mexican soup featuring tender shredded chicken, hominy, and a rich, flavorful broth. This dish is perfect for gatherings and is often garnished with fresh toppings like radishes, lettuce, and lime.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken and Broth
  • 1.5 lbs (700g) boneless, skinless chicken thighs or breasts
  • 8 cups chicken broth (low-sodium preferred)
  • 1 small onion, quartered
  • 2 garlic cloves, smashed
  • 1 tsp salt
  • 1 tsp black peppercorns
  • 2 bay leaves
For the Posole
  • 2 (15 oz) cans white hominy, drained and rinsed
  • 1 (4 oz) can diced green chiles
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (adjust to taste)
  • Salt and pepper to taste
For Garnish (optional)
  • 1 cup shredded lettuce or cabbage
  • 1/2 cup diced radishes
  • 1/4 cup chopped cilantro
  • 1/4 cup diced onion
  • 1 avocado, sliced
  • Lime wedges
  • Tostadas or tortilla chips

👨‍🍳Directions

  1. 1 In a large pot or Dutch oven, combine chicken, chicken broth, quartered onion, smashed garlic, salt, peppercorns, and bay leaves. Bring to a boil over medium-high heat.
  2. 2 Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender. Remove the chicken from the broth and set aside to cool slightly.
  3. 3 Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Skim off any excess fat from the surface of the broth.
  4. 4 Shred the chicken using two forks and return it to the strained broth. Add the hominy, diced green chiles, cumin, oregano, smoked paprika, and chili powder. Stir well to combine.
  5. 5 Bring the posole to a simmer over medium heat and cook for an additional 10-15 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt and pepper if needed.
  6. 6 Ladle the posole into bowls and serve hot, accompanied by the garnishes on the side for everyone to add to their liking.

🔧Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring spoons
  • Bowls for serving

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 950mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: For a spicier posole, add a diced jalapeño or serrano pepper to the broth. You can also use red hominy for a different color and slightly sweeter flavor. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Watch Video Of How Chicken Posole (Pozole de Pollo) Works

In my experience, this chicken posole is one of those recipes that just works every time. It’s hearty enough for a cozy weeknight dinner but still special enough for holidays or family get-togethers, and everyone always asks for seconds. Plus, the leftovers taste even better the next day, so it’s a smart choice when you need a meal that’s easy, crowd-pleasing, and always delivers.

❓ Frequently Asked Questions About Chicken Posole (Pozole de Pollo)

1. What type of hominy should I use for chicken posole?

You can use either white or yellow hominy for chicken posole, depending on your preference. White hominy has a milder flavor and softer texture, while yellow hominy is slightly nuttier and firmer. Both work well in the dish—canned hominy is the most convenient, but dried hominy (soaked overnight) can also be used for a more authentic touch.

2. Can I make chicken posole in a slow cooker or Instant Pot?

Yes! For a slow cooker, combine all ingredients (except garnishes) and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, sauté the aromatics first, then add the remaining ingredients and pressure cook on high for 20 minutes, followed by a natural release. Both methods yield tender, flavorful posole with minimal effort.

3. What’s the best way to shred chicken for posole?

The easiest method is to poach or simmer the chicken breasts or thighs until fully cooked (about 20-25 minutes for breasts, 30-35 for thighs), then let them cool slightly before shredding with two forks. Alternatively, you can use a stand mixer with the paddle attachment for quick shredding (just pulse on low to avoid overworking the meat).

4. How spicy should chicken posole be, and how can I adjust the heat?

Traditional posole has a mild to medium heat level, but you can customize it. Start with 1-2 dried guajillo or ancho chiles (seeds removed for less heat) and adjust to taste. For extra spice, add a diced jalapeño, serrano, or a pinch of cayenne. If you prefer milder posole, use fewer chiles or substitute with a mild red bell pepper. Garnishes like sliced radishes or pickled jalapeños let diners add heat as desired.

5. Can I freeze leftover chicken posole?

Absolutely! Chicken posole freezes well for up to 3 months. Cool the posole completely, then transfer it to airtight containers or freezer bags, leaving a little space for expansion. Thaw overnight in the fridge and reheat on the stovetop over medium heat, adding a splash of broth or water to loosen the consistency. Avoid freezing garnishes like avocado or cilantro—add them fresh when serving.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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