Chicken Posole (Pozole)

Marsha Gardner


Another Mexican dish from my son's travels through Mexico. I am not a big fan of hominy, but I enjoy this dish occasionally.

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whole chicken breasts, skinned if desired
1 large
onion, cut into chunks
32 oz
white hominy, drained
new mexico chilies (or as desired)
10 clove
1 Tbsp
mexican oregano
kosher salt and freshly ground black pepper to taste


chopped onion, chopped cilantro, lemon wedge


1Put chicken and chunked onion in large stockpot. 2 Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).

2Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.

3Add hominy to stockpot and keep at a low simmer.

Fill a saucepan with water 1/2 full.

4Remove stems and seeds from dried chilies. Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.

5Boil for 15 minutes. Let cool! Blend chilies and garlic in blender or food processor until it is all liquid.

6Add blended chilies to chicken in stockpot. Stir and boil 10 minutes together.

7Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican