New This Month

Chicken Posole


This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2004


  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 8 cloves garlic, minced
  • 1/3 cup tomato paste
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 4 cans (14.5 ounces each) reduced-sodium chicken broth
  • 4 cans (15 ounces each) white hominy, drained
  • 6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
  • Coarse salt and ground pepper
  • Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)


  1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.

  2. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.

  3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)

  4. To serve, divide among bowls, and garnish as desired.

Cook's Notes

When reheating, the hominy may pop in the microwave, so the soup should be thawed overnight in the refrigerator, and then reheated over low heat on the stove.

Reviews Add a comment

  • my2gransns1
    29 OCT, 2013
    I have been making this Chicken Posole for the past couple of years and it has been a BIG hit with everybody that has eated it. I can't eat it all at once so I do freeze it in 3-4 freezer bags and after I take it out of the freezer and warm it up again, it taste like I just made it. This Chicken Posole is great when its cold outside with all the extras to put in the Posole. Again, I really do love this recipe. Its easy and fast to make.
  • BASEtraining
    2 JAN, 2013
    I am always looking for good whole food recipes to pin and share and try with my 90/10 nutrition challenge groups ( This one fits the bill nicely and was amazing. I had it with the black bean an lime recipe on this site as well. Very good.
  • tkking17
    21 FEB, 2011
    So, the 3 TBLS of chilli powder must be a typo..I think it probably was suppose to be 3 teaspoons. I put in 3 tablespoons, and it was so spicy it was inedible - and we love spicy food. I was disappointed, because otherwise I think it would have been really good.
  • mistkunst
    10 JAN, 2011
    Actually, not to be nitpick(ier), either spelling is acceptable, especially in the world of online recipes. Do a search under either, and you will find both. And a posole/pozole is authentic when it's made with pork, but i find chicken, turkey, etc. are just as good.
  • ivanmartinez78
    1 MAY, 2010
    posole is written POZOLE
  • AdMom
    19 FEB, 2009
    Absolutely delicious! Rivals the wonderful posole we have when we visit Santa Fe.
  • grannyfranny1
    22 JAN, 2009
    This is a great dish to use leftover chicken. The first timeI made it I found it very spicy. I only added 1 tbs chili pepper and found it better for my family.
  • natelis
    23 DEC, 2008
    I halved this recipe. It was just right for our family of five. I made this with leftover pork tenderloin instead of chicken and it was delicious. My family doesn't like corn in soup, so I substituted 2, 15 ounce cans of cannelini beans for the hominy. Okay--so it's not a posole anymore--but the base flavors are so delicious, that it made a great soup. Will make again and again.
  • gtnmynlsdn
    4 OCT, 2008
    I make this soup all the time! I don't care if it's "authentic" or not...IT'S GOOD! And that's all that counts for me and those I serve it to. Never had one complaint, but everyone wants the recipe....YUMMY!
  • musicalsue
    10 JUN, 2008
    I have made this recipe using pork, left over turkey from Thanksgiving, and chicken. I think the turkey is more flavorful. The garnishes like cilantro, radishes, and avocado really make the dish. My family loved it! Suzanne Edwards