Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Easy Chicken Posole Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 1, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 Yield: 6 cups It doesn't get simpler than this quick take on the classic Mexican soup, especially if you use store-bought broth and rotisserie chicken. Ingredients 1 quart Basic Chicken Stock or store-bought low-sodium chicken broth ¼ cup guajillo chile salsa, such as Frontera 1 (15-ounce) can hominy, rinsed and drained 1 ½ teaspoons sherry vinegar 1 cup shredded cooked chicken Kosher salt and freshly ground pepper Cilantro sprigs, for serving Directions In a saucepan, bring stock to a simmer. Stir in salsa, hominy, sherry vinegar, and chicken. Cook until chicken and hominy are heated through, about 1 minute. Season with salt and pepper. Serve with cilantro. Rate it Print