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Chicken Posole

Poaching whole chicken thighs results in a deeply flavored soup.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Posole

Photography: RYANE LIEBE

Source: Martha Stewart Living, April 2013


  • 1 1/4 pounds bone-in, skin-on chicken thighs (about 4)
  • Coarse salt and freshly ground pepper
  • 1 tablespoon safflower oil
  • 1 cup coarsely chopped white onion
  • 2 tablespoons minced garlic
  • 1/3 cup coarsely chopped cilantro stems, plus leaves, for serving
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh oregano leaves
  • 4 cups packed, thinly sliced Savoy cabbage (from 1/2 head)
  • 4 cups chicken broth (preferably homemade)
  • 2 cups water
  • 1 25-ounce can white hominy, rinsed and drained
  • Tortilla chips and lime wedges, for serving


  1. Season chicken with salt and pepper. Heat oil in a pot over medium-high heat. Brown chicken, turning once, until golden, 6 minutes. Add onion, garlic, and cilantro stems; cook 1 minute. Add tomato paste, oregano, cabbage, broth, and water; bring to a boil. Reduce heat to low, cover, and cook at a bare simmer until chicken is cooked through, about 20 minutes.

  2. Remove chicken. Discard skin and bones, shred meat, and stir into soup with hominy. Bring to a simmer. Season with salt; serve with tortilla chips, lime wedges, and cilantro leaves.

Reviews (2)

  • tclarke82 5 May, 2013

    Remarkably delicious soup. I took the time to trim the chicken thighs of all of their excess fat (still leaving the skin on) which might aid in preventing it from being greasy. Despite being the main reason I chose to make this soup, I couldn't find a store that sold hominy so I omitted it and crumbed corn tortilla chips in each bowl at the end. It tasted incredibly clean and balanced. Highly recommended with Cholula brand hot sauce with CHILI LIME flavor...

  • Escokat 31 Mar, 2013

    This soup turned into a greasy mess with NO flavor. It was a waste of money and time and ended up going down the garbage disposal. ICK!!

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