How to Make Mouth-Watering Chicken Posole: 3 Delicious Ways to Try Tonight!

Are you craving something warm, comforting, and packed with flavor? Let me introduce you to chicken posole (also spelled pozole), a traditional Mexican soup that’ll knock your socks off! As someone who’s made this dish countless times, I’m excited to share not just one, but THREE amazing ways to make this hearty, soul-warming dish.

Whether you’re looking for a traditional recipe, a quick weeknight version, or something with a verde twist, I’ve got you covered. Let’s jump right in!

What is Chicken Posole?

Before we dive into the recipes, let’s talk about what makes posole so special. This richly flavored Mexican soup features hominy (those giant, chewy corn kernels that add amazing texture), tender chicken, and a flavorful broth seasoned with authentic Mexican spices.

What I love most about posole is how it transforms humble ingredients into something spectacular. The combination of the tender chicken, the distinct chewiness of hominy, and the depth of the broth creates a dish that’s greater than the sum of its parts.

Essential Ingredients for Chicken Posole

No matter which version you make, these key ingredients are what give posole its distinctive character

• Hominy – These are corn kernels that have been treated with an alkali solution, giving them their unique texture and taste
• Chicken – Thighs provide more flavor, but breasts work too
• Aromatic base – Onions and garlic form the foundation
• Seasonings – Mexican oregano, chili powder, and cumin
• Broth – Chicken broth or stock (bone broth works great!)
• Garnishes – This is where posole really shines! Think cabbage, radishes, cilantro, lime, and more

Traditional Easy Chicken Posole Recipe

Let’s start with a traditional recipe that delivers authentic flavor without too much fuss.

Ingredients:

• 2 tablespoons vegetable oil
• 2½ pounds boneless, skinless chicken breast halves
• 1 onion, chopped
• 3 cloves garlic, minced
• 2½ quarts chicken broth
• 3 cups water
• 4 tablespoons chili powder (adjust to taste)
• 2 teaspoons salt (adjust to taste)
• 1 teaspoon dried oregano
• 3 cups white hominy, rinsed and drained
• Tostada shells for serving

For the Garnish:

• Thinly sliced radishes
• Shredded lettuce or cabbage
• Finely chopped onion
• Fresh cilantro
• Lime wedges

Instructions:

1. Brown the chicken Heat 2 tablespoons oil in a deep skillet over medium-high heat. Cook chicken breasts until no longer pink (about 20 minutes). Remove drain cool, and shred with a fork.

2. Create the flavor base: In the same skillet, heat remaining oil over medium-high heat. Add onion and garlic; cook until soft and transparent (about 5 minutes).

3. Combine and simmer: Return shredded chicken to the skillet. Add chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes.

4. Add the hominy: Stir in hominy and cook until tender, about 15 minutes more. Taste and adjust seasonings as needed.

5. Serve: Ladle into bowls, and let everyone garnish their own bowls with the toppings of their choice. Serve with a tostada shell on the side.

This version takes about 2 hours and 30 minutes total (20 minutes prep, 2 hours 10 minutes cooking) and serves about 10 people. It’s perfect for weekend cooking when you have some time to let the flavors develop.

Quick Shortcut Chicken Pozole Verde

Short on time but still want amazing flavor? This shortcut version uses a few clever tricks to get dinner on the table in just 30 minutes!

Ingredients:

• 2 lbs. boneless skinless chicken thighs
• 1 diced onion
• 1 serrano pepper or jalapeño
• 4 finely minced garlic cloves
• 1 tsp. Mexican oregano
• 2 tbsp. chopped cilantro (plus more for serving)
• 1 jar salsa verde
• 1 tbsp. lime juice
• 6 cups chicken stock
• 1 large can of hominy (28 oz), drained
• 1 tbsp. avocado oil
• Salt and pepper to taste

For the Topping:

• Sliced cabbage or lettuce
• Sliced radishes
• Thinly sliced onion
• Diced avocado
• Cilantro
• Sliced jalapeños
• Fresh lime wedges

Instructions:

1. Season and sear the chicken: Season chicken thighs with salt and pepper. Heat oil in a large pot over medium-high heat. Add chicken and sear on both sides until golden (3-4 minutes per side). Remove from pot.

2. Create the flavor base: Add diced onion, garlic, and chili pepper to the same pot. Sauté for 2-3 minutes until onions begin to soften, scraping up any browned bits from the chicken.

3. Add herbs: Stir in Mexican oregano and cilantro. Cook for another minute.

4. Add salsa verde and chicken: Pour in the jar of salsa verde and return the chicken to the pot, stirring to combine.

5. Add broth and simmer: Add chicken broth, season with salt and pepper, and bring to a simmer. Cook for 15 minutes until chicken is cooked through.

6. Shred the chicken: Remove chicken, shred it, and return to the pot.

7. Finish with hominy: Add drained hominy and lime juice. Cook for another 5 minutes.

8. Serve: Ladle into bowls and top with your favorite garnishes.

This quick version uses store-bought salsa verde as a shortcut, which already contains many of the traditional ingredients (tomatillos, chiles, etc.) in one convenient jar. Brilliant!

Mexican Chicken Posole with Homemade Chili Base

This version takes a middle ground approach – not as quick as the shortcut recipe but with more depth than a super-quick version. It’s perfect for when you want something special but don’t want to spend all day in the kitchen.

Ingredients:

• 2 tablespoons olive oil
• 1 28-ounce can of hominy, rinsed and drained
• 2 pounds boneless, skinless chicken thighs, cut into ½-inch cubes
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon mild chili powder
• 1 tablespoon dried Mexican oregano
• 1 teaspoon ground cumin
• 7 cups chicken broth

For the Garnish:

• Coarsely chopped cilantro
• Shredded green cabbage
• Chopped green onions
• Sliced radishes
• Chopped roasted jalapeño chilies
• Lime wedges
• Warm corn tortillas

Instructions:

1. Cook the chicken: Heat olive oil in a large Dutch oven over medium heat. Add the chicken cubes and cook for about 5 minutes until lightly browned on all sides. Remove with a slotted spoon and set aside.

2. Sauté aromatics: Add onion and garlic to the pot and sauté for 3-4 minutes.

3. Add seasonings: Stir in chili powder, oregano, and cumin.

4. Add hominy and broth: Add the hominy and chicken broth. Bring to a boil, then reduce heat to low.

5. Return chicken to pot: Add the chicken back to the pot.

6. Simmer: Cover and simmer for 30 minutes.

7. Season: Add salt and freshly ground black pepper to taste.

8. Serve: Garnish generously with your choice of toppings and serve with warm corn tortillas.

This version comes together in about 40 minutes total (10 minutes prep, 30 minutes cooking) and serves 4 people.

Tips for the Best Chicken Posole

After making posole dozens of times, I’ve learned a few tricks that can take your soup from good to AMAZING:

1. Use chicken thighs – They have more flavor than breast meat and stay tender even with longer cooking times.

2. Don’t skip the garnishes – The fresh toppings aren’t just pretty; they add contrasting textures and bright flavors that elevate the whole dish.

3. Make it ahead – Like most soups and stews, posole tastes even better the next day after the flavors have had time to meld.

4. Try different hominy – If you can’t find white hominy, golden hominy works great too! One reader even suggested substituting garbanzo beans (chickpeas) for a similar texture.

5. Adjust the heat level – If you like spice, leave the seeds in your chiles or add more. For milder flavor, remove seeds or use fewer chiles.

Common Questions About Chicken Posole

Can I make chicken posole in a slow cooker?
Absolutely! Add all ingredients except hominy to your slow cooker and cook on low for 6-8 hours. About 30 minutes before serving, add the hominy and let it heat through.

What’s the difference between posole and pozole?
Just the spelling! Pozole is the traditional Mexican spelling, while posole is the Americanized version. They refer to the same delicious dish.

Can I freeze leftover posole?
Yes! Posole freezes beautifully. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

What if I can’t find hominy?
While hominy is pretty essential to authentic posole, you can substitute with corn kernels or even chickpeas in a pinch. The texture won’t be quite the same, but the dish will still be delicious.

Why You’ll Love This Dish

There’s so many reasons to add chicken posole to your recipe rotation:

• It’s comfort food with a kick
• The garnishes make it fun for everyone to customize their own bowl
• It’s packed with healthy ingredients
• The leftovers taste even better
• It’s a crowd-pleaser that works for casual family dinners or special gatherings

I’ve made all three of these versions multiple times, and my family actually prefers posole over our old standby, chicken tortilla soup (and we’re BIG fans of tortilla soup!).

So there you have it – three fantastic ways to make chicken posole, from traditional to shortcut. Whichever version you choose, I guarantee it’ll become a regular in your meal rotation. Don’t forget to load up on those fresh, crunchy toppings!

Have you tried making chicken posole before? Which version sounds most appealing to you? I’d love to hear about your experiences in the comments!

Happy cooking!