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

Everyday Food, November 2004

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Recipe Summary

prep:
20 mins
total:
50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.)

  • 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.

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Reviews (12)

124 Ratings
  • 5 star values: 28
  • 4 star values: 45
  • 3 star values: 30
  • 2 star values: 14
  • 1 star values: 7
Rating: Unrated
10/29/2013
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.
Rating: Unrated
01/02/2013
I am always looking for good whole food recipes to pin and share and try with my 90/10 nutrition challenge groups (www.tribasetraining.com/nutrition). 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.
Rating: Unrated
02/21/2011
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.
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Rating: Unrated
01/10/2011
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.
Rating: Unrated
05/01/2010
posole is written POZOLE
Rating: Unrated
02/19/2009
Absolutely delicious! Rivals the wonderful posole we have when we visit Santa Fe.
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Rating: Unrated
01/22/2009
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.
Rating: Unrated
12/23/2008
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.
Rating: Unrated
10/04/2008
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!
Rating: Unrated
06/10/2008
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
Rating: Unrated
04/30/2008
This tastes great! It may not be authentic Chicken Pozole - but it works for my kids. I put the garnishes in separate bowls so the kids can pick what they want...vs. trying to mix it for them (mistake)!
Rating: Unrated
04/30/2008
this is not chicken pozole, its made very different her in mexico. there is green and red. but the green is best. and never use tomatoes in pozole only dryed chiles. sorry about who ever gave you this idea totally wrong. diane lagos de moreno jalisco mexico
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