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.

★★★★★ 2 votes


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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

How to Make Chicken Posole (Pozole)


  • 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.

Printable Recipe Card

About Chicken Posole (Pozole)

Course/Dish: Chicken
Regional Style: Mexican

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