Chicken Posole

Prep Time:
20 mins
Total Time:
50 mins

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


  • 1 tablespoon olive oil

  • 2 medium onions, chopped

  • 8 cloves garlic, minced

  • cup tomato paste

  • 3 tablespoons chili powder

  • 1 teaspoon dried oregano

  • 4 cans (14.5 ounces each) reduced-sodium chicken broth

  • 4 cans (15 ounces each) white hominy, drained

  • 6 ¾ cups shredded cooked chicken or turkey meat (2 pounds)

  • Coarse salt and ground pepper

  • Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)


  1. 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.

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

  3. 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.)

  4. 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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