Chicken Posole with Hominy and Cilantro
Equipment
- Blender or food processor For making the tomatillo and green chile base
- Large soup pot or Dutch oven Essential for simmering and combining everything
- Tongs & forks To shred the chicken easily
- Crockpot (Optional) This can double as a chicken pozole recipe crockpot version—just simmer low and slow
Ingredients
- Chicken: 1 ½ pounds boneless skinless chicken breasts (or use a mix of thighs for more richness)
- Hominy: 1 29 oz can of golden hominy, drained and rinsed
- Tomatillos: 1 pound husked and rinsed
- Poblano pepper: 1 roasted and peeled
- Jalapeño: 1 small seeded if you prefer less heat
- Garlic: 4 cloves
- White onion: 1 medium chopped
- Cilantro: 1 cup packed leaves and stems plus extra for garnish
- Chicken broth: 6 cups low sodium
- Oregano: 1 tsp preferably Mexican oregano
- Cumin: ½ tsp ground
- Salt: to taste
- Lime wedges: for serving
- Radishes & shredded cabbage optional: for topping
Instructions
Cook the Chicken
- In a large pot, add chicken breasts, cover with broth (reserve 1 cup), and simmer for 15–20 minutes until cooked through. Remove, shred with two forks, and set aside.
Make the Verde Base
- While chicken cooks, blend tomatillos, roasted poblano, jalapeño, garlic, onion, cilantro, oregano, cumin, and reserved 1 cup of broth until smooth.
Simmer the Soup
- Pour the blended mixture into the pot and simmer over medium heat for 10 minutes to develop flavor. Stir in hominy and shredded chicken, and simmer another 15 minutes. Season with salt to taste.
Garnish & Serve
- Ladle into bowls, top with fresh cilantro, sliced radishes, cabbage, and a generous squeeze of lime.