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

Source: Everyday Food, November 2004
Total Time Prep Servings

Ingredients

Directions

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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124
  • dulcy
    30 APR, 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
    Reply
    • ishaolinma4928149
      21 SEP, 2018
      You are absolutely correct. This is not traditional but some people will like it. Lots of people think the red color means tomatoes. It just is not so, it's the chile.
  • MS12294940
    30 APR, 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)!
    Reply
    • ishaolinma4928149
      21 SEP, 2018
      Pork would be authentic, btw.
  • 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.
    Reply
    • ishaolinma4928149
      21 SEP, 2018
      Three tablespoons is correct, I believe. Use the mild chili powder from the grocery. Every large market has it. I use 5 to 6 heaping tablespoons when I make enchilada sauce. (One tablespoon per cup of [broth] water). It is so good it, you could use it as a soup base or turn it into mole.
  • 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.
    Reply
  • 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 (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.
    Reply
  • 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.
    Reply
  • ivanmartinez78
    1 MAY, 2010
    posole is written POZOLE
    Reply
  • AdMom
    19 FEB, 2009
    Absolutely delicious! Rivals the wonderful posole we have when we visit Santa Fe.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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