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.


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