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+ servings

20-Minute Chicken Posole

Author - Serena Wolf
Prep Time: 5 minutes
Cook Time: 15 minutes
Yields: 4 servings


  • 1 4.25 ounce can whole green chilies
  • 1 quart low-sodium chicken stock divided
  • 1 tablespoon olive oil
  • 1 small yellow onion minced
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 15 ounce can white hominy, drained and rinsed
  • 2 cups shredded chicken breast This is the about the amount of breast meat on a store-bought rotisserie chicken..hint, hint.
  • Kosher salt to taste

For garnish:

  • 1 lime cut into wedges
  • 1 cup chopped Romaine
  • ¼ cup cilantro chopped
  • 2-3 radishes thinly sliced
  • ½ red onion minced
  • 1 avocado diced


  • Place the green chilies and ½ a cup of chicken stock in a blender or food processor and puree until smooth. Briefly set aside until ready to use.
  • Heat the olive oil in a medium Dutch oven or pot. When hot, add the minced onions and garlic and sauté for 3 minutes until the onions become translucent and the garlic is fragrant. (Be careful not to burn this mixture, people!) Add the oregano, cumin and chili powder and cook for 1 more minute.
  • Add the chili puree, shredded chicken, hominy and remaining 3½ cups of chicken stock to the Dutch oven/pot and bring the mixture to a boil. Lower the heat to a simmer and cook for 10 minutes. Taste your posole and season with salt.
  • Ladle the posole into bowls and garnish with fresh lime juice and toppings of your choice.