Chicken Posole Verde

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 5 customer reviews
Chicken Posole Verde
Chicken Posole Verde


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 poblano pepper, deseeded and diced
  • 2 tablespoons minced garlic
  • 6 cups chicken stock
  • 3 cups shredded cooked chicken
  • 1 (15 ounce) can white hominy, drained and rinsed
  • 1 (12 ounce) can diced green chiles
  • 1 tablespoon ground cumin
  • salt and ground black pepper to taste
  • 2 avocados, diced
  • 1 cup thinly sliced radishes
  • cilantro leaves, to taste


  1. Heat oil in a 5-quart Dutch oven over medium-high heat. Sauté onion and poblano pepper in hot oil until onion is soft and translucent, about 5 minutes; add garlic and sauté until fragrant, about 1 minute more.
  2. Pour chicken stock into the pot; add chicken, hominy, chiles, and cumin. Season with salt and pepper; stir.
  3. Bring liquid to a boil, reduce heat to medium-low, and simmer for 5 minutes, more.
  4. Divide posole into bowls; top with avocado, radishes, and cilantro to serve.
Mealthy tip:

Feel free to mix and match toppings. Try fried tortilla strips or chips, chopped white onion or a sprinkle of cotija or grated mild cheddar cheese. You could also stir in a can of black beans for fiber, or 2 cups of frozen or fresh corn kernels.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

This is my favorite chicken posole recipe. I love all of the classic ingredients like rashes, lime, and cilantro. This was such a quick recipe, too, which is always a plus. This is perfect with cotija cheese crumbled on top as well.

Image of Laura Griffin

Laura Griffin says:

I made this classic chicken posole soup and it was really quick and easy to make. The radishes and hominy gives it a great crunch, the chicken was super tender, and the overall flavor was delicious. This is now one of my favorite chicken soup recipes!

Image of Becca Dielio

Becca Dielio says:

Super tasty and easy to make

Image of Alex Cabral

Alex Cabral says:

I made this recipe using pork shoulder instead of chicken. I also added jalapeños and serrano peppers for more heat. Next time I want to try making this recipe in my pressure cooker. It was delicious!

Image of Santana Williams

Santana Williams says:

I decided to use pulled pork (even though it's not the lighter version). I loved the creamy hominy! I added extra cumin and garlic, and it really made the flavor boom. This is my idea of a comfort food soup!