I first fell in love with Chicken Posole during a trip to New Mexico and I've been obsessed ever since. This comforting Mexican stew is full of flavor thanks to a rich green chile broth, tender shredded chicken, and hearty hominy. It's the kind of recipe that tastes like it simmered all day, but it actually comes together fast enough for a weeknight dinner.
What really makes this dish special, though, are the toppings: crisp shredded cabbage, crunchy radishes, a handful of chopped cilantro, and a generous squeeze of lime to brighten it all up. You might be new to posole or maybe it's already a family favorite, but this version is seriously delicious and incredibly easy to make!
What is Chicken Posole?
Chicken Posole (or pozole) is a traditional Mexican soup or stew that's as comforting as it is flavorful. It's made with shredded chicken, hominy (dried corn kernels that have been soaked and cooked), and a rich, savory broth flavored with green chile sauce. The name "posole" actually means "hominy" in Spanish, and that's what makes this dish so hearty and filling.
While classic posole is often made with pork and red chiles, this green chicken version is lighter and a bit tangier. And like many traditional Mexican recipes, posole is meant to be customized: you can pile it high with crunchy cabbage, peppery radishes, avocado, or whatever garnishes you love most.
Why You'll Love This Recipe
This Chicken Posole is the kind of meal that checks all the boxes: it's comforting, full of flavor, and incredibly simple to make. It works for everything from a cozy weeknight to a dinner party!
- It's incredibly flavorful: The green chile sauce adds just the right amount of spice and has so much flavor! I always use Ol' Gringo Green Chile Sauce but you can use your local favorite.
- It has just 5 ingredients + toppings: See our ingredient list below - you won't believe how fast and easy it is to make!
- Just one pot = low effort: Simmer the chicken directly in the broth, shred it, add the rest and simmer some more. That's it!
- You control the heat level: Use mild, medium, or hot chile sauce to make it as mild or spicy as you like.
- It's hearty and filling: Thanks to the hominy, this soup eats like a meal.
- It's great for meal prep: It stores well and tastes even better the next day.
- It's so fun to choose your toppings!: Let everyone top their bowl with lime, cabbage, radishes, avocado, and tortilla chips..
It's one of those recipes you make once and suddenly can't imagine living without!
Ingredients
This chicken posole recipe keeps things simple while delivering big flavor. Here's a breakdown of the ingredients and any substitutions you can make:
- Chicken Breasts: Boneless, skinless chicken breasts make for easy shredding and add lean protein. You can also use boneless thighs for a richer flavor, or even a rotisserie chicken if you're short on time.
- Chicken Broth: Use a good-quality chicken broth for the best flavor. Homemade or low-sodium store-bought are both great options.
- Green Chile Sauce: This is where the magic happens! I use Ol' Gringo brand because it's incredibly flavorful and made with hatch chiles, but any green chile sauce you love will work. Use hot, medium, or mild depending on your heat tolerance. Hatch chile sauce is a bonus!
- Hominy: White or yellow hominy both work in this recipe.
- Fresh Cilantro: Half a bunch goes into the soup to add flavor and the rest is perfect as a garnish.
- Garnishes: Lime wedges, sliced radishes, shredded cabbage, and extra cilantro are what really take this dish over the top. I also like to add sliced avocado, tortilla chips, pickled onions, and crumbled queso fresco.
Step-by-Step Instructions
This hearty chicken posole comes together in just a few simple steps:
- Cook the Chicken: In a large stockpot, bring the chicken broth to a boil. Add the chicken breasts and simmer until the chicken is fully cooked, about 15-20 minutes depending on the thickness of the chicken.
- Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Use two forks to shred it into bite-sized pieces.
- Build the Broth: Return the shredded chicken to the pot. Stir in the green chile sauce, hominy, and half of the chopped cilantro. Give it a good stir.
- Simmer: Reduce the heat and simmer uncovered for about 20 minutes to let the flavors meld together.
- Garnish & Serve: Ladle the posole into bowls and top with your choice of garnishes: extra cilantro, sliced radishes, shredded cabbage, and a squeeze of lime juice.
Variations & Serving Suggestions
One of the best things about chicken posole is how easy it is to adapt to your tastes or what you have on hand. Here are some fun ways to switch things up:
Easy Variations
- Use Chicken Thighs: Swap in boneless, skinless chicken thighs.
- Add More Veggies: Toss in diced zucchini, carrots, or bell peppers during the simmer stage.
- Tomato or Tomatillo Twist: Add a can of diced tomatoes or tomatillos to change the flavor a bit.
- Bean or Corn Swap: No hominy? Try white beans or fresh or frozen corn instead.
- Heat Level: Use hot, medium, or mild green chile sauce depending on your spice preference, or mix a little of each!
Serving Suggestions
- Toppings Galore: Offer garnishes like shredded cabbage, sliced radishes, chopped onion, jalapeños (fresh or pickled), avocado, sour cream, or queso fresco.
- Pair it with Tortillas: Serve with warm corn or flour tortillas on the side (with softened butter and a flaky sea salt).
- Make It a Meal: Pair with a light Mexican salad, street corn, or refried beans for a complete dinner.
Frequently Asked Questions
What is posole made of?
Traditional posole (or pozole) is a Mexican soup or stew made with hominy, meat (usually pork or chicken), and a flavorful broth made with chile sauce. Toppings like cabbage, radish, onion, and lime are common.
Is posole the same as pozole?
Yes! "Posole" and "pozole" refer to the same dish. "Pozole" is the traditional Spanish spelling, while "posole" is a more Americanized version.
Can I use canned chicken or rotisserie chicken?
Definitely. Rotisserie chicken is a great shortcut. Just shred and add it during the simmer stage to warm it through.
Does posole have to be spicy?
Not at all. The spice level depends on the type of green chile sauce you use. Opt for mild if you're spice-sensitive, or add a few dashes of hot sauce if you'd like some extra heat. If I'm making this for guests, I'll usually make it mild and offer bottles of hot sauce and jalapeños at the table.
Can I make chicken posole in advance?
Yes! Chicken posole tastes even better the next day. Store it in the fridge for up to 4-5 days or freeze it for up to 3 months.
What is hominy and where do I find it?
Hominy is dried corn that's been treated to remove the hull, resulting in a puffy, chewy texture. It's a staple in Mexican cooking and is available canned in most grocery stores, usually in the international or canned vegetable aisle.
Is chicken posole gluten-free?
Yes, this recipe is naturally gluten-free, assuming your chicken broth and green chile sauce are gluten-free certified. Always double check your labels.
If you're craving more comforting soups made with chicken, I've got a few favorites you'll want to keep on repeat. Start with an easy rotisserie chicken noodle soup for an easy shortcut to classic comfort food. For something a little different, creamy chicken mulligatawny soup is creamy with a curry-spiced flavor. If you want to stick with a Southwestern soup, this chicken tortilla soup with hatch chiles is loaded with flavor and perfect for topping with crispy tortilla strips and fresh avocado. And don't miss this chicken soup with egg and lemon, a creamy Greek-style soup that's absolutely incredible!
Chicken Posole
This comforting Mexican stew is full of flavor thanks to a rich green chile broth, tender shredded chicken, and hearty hominy. It’s the kind of recipe that tastes like it simmered all day, but it actually comes together fast enough for a weeknight dinner.
Ingredients
- 8 cups (64 oz) chicken broth
- 3 large boneless, skinless chicken breasts
- 1 #10 can Hominy, drained and rinsed
- 60 oz of your favorite green chile sauce or 2 jars Ol’ Gringo Green Chile Sauce (Hot, Medium or Mild)
- ½ Bunch of Cilantro, chopped
Toppings
- Cilantro, lime wedges, sliced radishes and shredded green cabbage
Instructions
- Bring the chicken broth to a boil, then reduce the heat to keep it at a strong simmer. Add the chicken breasts and simmer until they're cooked through, about 15-20 minutes.
- Remove the chicken from the broth and shred it into bite-sized pieces.
- Add the Green Chile Sauce, shredded chicken, half of the cilantro and hominy to the chicken broth.
- Simmer for another 20 minutes, then ladle into bowls and serve.
- Garnish with more chopped cilantro, lime wedges, sliced radishes and shredded cabbage.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 285Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 614mgCarbohydrates: 35gFiber: 5gSugar: 18gProtein: 25g
This data was provided and calculated by Nutritionix.
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Lynn | The Road to Honey says
Wow! It sounds like you had the most amazing time on this farm-to-table tour. Sometimes I daydream about living on a farm or ranch. But reality hits and I am once again thrown into the rat race of the city.
Surprisingly, I've been all over the globe (I just returned from Patagonia) but never been to New Mexico. This post is definitely making me feel that I am truly missing out on something special.
And this Posole. . .I must make this as it looks absolutely divine.
Kristy Bernardo says
Hi Lynn! I really did have an amazing time. It's six months later and I'm still missing those great people. Luckily we're all friends on Facebook now so I can still see what some of them are up to. Jay Hill is always posting his amazing photos and I still feel he's such an inspiration for the farming industry. I consider myself really fortunate to have experienced it. Thanks so much for your comment and please let me know if you make it to New Mexico! Cheers 🙂
Kelly Olsen says
The soup looks great! This is a nice little story for the background. I also am interested in those images of the storm rolling it. Very ominous to look at!
Kristy Bernardo says
Aren't they beautiful??
Kacey The Cookie Writer says
Those are beautiful photos! I can only imagine what it was like to be there in person! This chicken posole sounds so easy. I have never made it before but I cannot wait to try it!
Kristy Bernardo says
You will LOVE it, Kacey! I highly recommend planning a New Mexico visit!
Richa says
Loved reading about your trip! It sounds lovely and the soup looks like just the thing for dreary rainy days that we have in India right now.
Kristy Bernardo says
Richa, it's PERFECT for those days. Hope the sun comes out for you soon!
Ashley (QLCC) says
Yum! Good, stick-to-your-ribs comfort food. I love it!
Kristy Bernardo says
Definitely!
Alisa Fleming says
What a seriously amazing trip Kristy - now I'm thinking about visiting New Mexico! It's the one southwestern state haven't set food in. And that Posole - I had NO idea it was so easy!!
Kristy Bernardo says
You really should, Alisa! It was amazing. SO MUCH FUN!! Hope you try the posole!
Katerina Diethood says
I can almost smell that awesomeness! Perfect weeknight dinner! Who could resist chicken posole?!
Kristy Bernardo says
Not this girl! 🙂
Dee Dee (My Midlife Kitchen) says
Where do I start? First off, I love posole. I make it after Thanksgiving with leftover turkey, and it is ah-mazing. Now I have to try this recipe!
Second, what a beautiful homage to your trip and your hosts. You paint such an inviting picture of everything you experiences, it makes me want to jump on the next plane and follow in your footsteps! We have friends that live in El Paso and they area ALWAYS exploring the wonderful scenery and food of New Mexico. Now we just have to get over there!
Thank you for such wonderful read, and for such inspiration to get out there and experience it all!
Kristy Bernardo says
What a great idea to make it after Thanksgiving! I'm always craving something a little spicy after so much turkey and potatoes. I hope you make it there soon...please let me know if you do, would love to hear all about it! Thanks, Dee Dee! 🙂
Sues says
Mmmm I can practically SEE the flavors in this dish and I'm drooling. So delicious looking and an awesome post!
Kristy Bernardo says
Thanks so much, Sues!
Manila Spoon says
I haven't tried Chicken Posole either but now I have no more excuse - this looks and sounds delicious!
Kristy Bernardo says
Thanks, MS, you'll love it!
John/Kitchen Riffs says
I haven't been to New Mexico in ages -- it's a great place to visit, isn't it? And the food is so good! Love pisole, but never made it with chicken. I need to. 😉
Kristy Bernardo says
You need to, John!! You'd love it and I'm certain you'd make an incredible version. Thanks 🙂
Ashley says
What a GORGEOUS bowl of Mexican comfort food. Looks like an amazing and delicious trip!
Kristy Bernardo says
Thanks, Ashley!
VisitNewMexico says
Such a great account of your experiences! Hope you can come see us again soon! Looking forward to seeing all the great recipes you picked up along the way!
Kristy Bernardo says
I hope I can, too! It was a wonderful experience, can't wait to come during the fall and smell those Hatch chiles roasting everywhere!
VisitNewMexico says
We had our first reported roaster sighting this week! No other time we look forward to more!!!
Kristy Bernardo says
You're making me so jealous!! I can almost smell them...can't wait to pick up some fresh ones to roast as soon as they hit our market. So many great ways to use them. And I'm growing some myself with some heirloom seeds I picked up - can't wait!
Jameson Fink says
My good pal CakeSpy lives in New Mexico and now I have even more reasons to visit her. And let her know if she needs me I'll eating green and red chile non-stop. Glad you had such a magical visit.
Kristy Bernardo says
I hope you do get the chance to visit her, Jameson! Clearly I'm a fan of New Mexico and those hatch chiles are a dream. Thanks, my friend...maybe one of these days you'll find yourself in Northern VA 🙂