christine greer


I tried this soup for the first time at a restaurant in New Mexico,and it was delicious! This is my take on it.


★★★★★ 2 votes

10 Min
30 Min


  • 1
    rotisserie chicken, deboned, or any left over chicken you have
  • 2 box
    32oz ea of chicken stock
  • 10 oz
    can diced tomatoes (i use tex-mex flavor)
  • 29 oz
    can hominy, drained plus 1 can water
  • 3
    ribs celery chopped
  • 1
    onion diced
  • 2 Tbsp
    minced garlic
  • 2 Tbsp
  • 2 tsp
    old bay seasoning
  • 1 tsp
    oregano, dried
  • 1 tsp
    chili powder
  • 1 Tbsp
    chicken base (may sub 4 bullion cubes)
  • 1
    palm full of chopped cilantro
  • ·
    shredded cheese for garnish
  • ·
    tortilla chips for garnish
  • ·
    salt and pepper and hot sauce to taste
  • 2
    bay leaves

How to Make posole


  1. place diced onion, celery, and garlic in dutch over and cook on med high with a tablespoon of oil for 5 min
  2. add chicken,hominy,tomatoes,chicken stock, and all seasonings, and water to pot.
  3. simmer for 30min, may serve immediately or simmer on low heat for as long as you want.
  4. left overs of this soup are awesome, so try to save some!

Printable Recipe Card

About posole

Course/Dish: Chicken Soups Other Soups
Other Tags: Quick & Easy Healthy

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