Chicken Posole Soup

Image of Jennifer Spaide
Rated 5.0 based on 2 customer reviews
Chicken Posole Soup
Chicken Posole Soup


  • 1½ quarts chicken broth
  • 2 dried guajillo chiles, stems and seeds removed
  • 1 dried ancho chile, stem and seeds removed
  • 2 teaspoons kosher salt
  • 2½ pounds bone-in chicken breasts
  • 4 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 1 poblano pepper, seeded and diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ⅓ cup apple cider vinegar
  • 1 (25 ounce) can hominy, drained
  • shredded green cabbage, for garnish
  • diced white onion, for garnish
  • chopped fresh cilantro, for garnish
  • lime wedges, for garnish


For best results, we recommend using:


  1. Pour chicken broth into a large saucepan and heat until steaming. While broth is heating, toast the chilis in a dry saute pan over medium heat until they’re fragrant and pliable. Transfer chilis to the hot broth. Remove broth from heat and let chilis soak for 20-30 minutes to soften.
  2. Season both sides of chicken breasts with salt. Heat 2 tablespoons of the olive oil in a stock pot over medium-high heat. Sear the chicken on both sides until browned. Transfer chicken to a plate and reserve.
  3. Add the remaining 2 tablespoons of oil to the stock pot. Add the onion, poblano and garlic. Saute for 3-5 minutes, stirring frequently, until the vegetables begin to get some color and soften.
  4. Place the dried spices in the stock pot along with the vegetables. Allow the spices to toast for 45-60 seconds, stirring frequently, until fragrant.
  5. Deglaze the pan with the apple cider vinegar.
  6. Pour the chicken broth and soaked chilis into the stock pot. Stir well. Nestle the seared chicken breasts into the pot. Bring the liquid to a boil then reduce heat to medium/medium-low, cover and simmer gently for 45-60 minutes, until chicken meat pulls apart easily.
  7. Remove pot from heat. Transfer the chicken breasts to a plate and carefully remove bones and skin, then shred the meat. Reserve.
  8. Puree the soup liquid, chilies, and veggies with an immersion blender until smooth. Season to taste with salt, then add in the hominy and shredded chicken. Stir until well combined.
  9. Ladle the soup into bowls, topping each serving with a pile of shredded cabbage, a sprinkle of diced onion, and a pinch of cilantro. Serve with a lime wedge.
Mealthy tip:

Dried guajillo and ancho chiles add a unique smoky, slightly spicy flavor to the posole broth. You can find them in Mexican markets, gourmet stores or spice shops. Use them to flavor a pot of dried beans, or simmer in other soups and stews to add a bit of spice.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

This was my first time making chicken posole soup and it was so good! Hominy is really delicious, I'm not sure why I don't cook with it more often. The flavors in this soup were perfect, I love everything about it.

Image of Laura Griffin

Laura Griffin says:

This soup is very hearty, rich, and flavorful. Comfort food in a bowl! It's also gluten and dairy free, win! Can't wait to make this again.