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Chicken Posole

Chicken Posole
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Serves 12| Hands-On Time: | Total Time:



  1. Place the chicken, 1 onion (peeled and quartered), and the celery, parsley, and pepper in a large Dutch oven or stockpot. Add 12 cups of water and bring to a boil. Cover, reduce heat, and simmer for 1 hour.
  2. Remove the chicken from the broth, let cool, and remove the meat from the bones, shredding it into bite-size pieces; set aside.
  3. Strain the cooking liquid and discard the solids, then pour the liquid back into the pot. Coarsely chop the remaining onions. Add the chopped onions, poblanos, jalapeños, and garlic. Bring to a boil over medium-high heat. Add the chicken, hominy, salt, cumin, chili powder, and oregano. Reduce heat to a simmer and let cook for 30 minutes.
  4. Before serving, stir in the cilantro and lime juice. Serve warm and top with tortilla chips, chopped avocado, and sliced radishes, if desired.
By December, 2004

Nutritional Information

  • Per Serving
  • Calories 200Calories From Fat 28%
  • Calcium 36mg
  • Carbohydrate 14g
  • Cholesterol 61mg
  • Fat 6g
  • Fiber 3g
  • Iron 2mg
  • Protein 22mg
  • Sat Fat 2g
  • Sodium 770mg
What does this mean? See Nutrition 101 .

Quick Tip

For extra-easy re-serving, freeze leftovers in individual portions. Let thaw in the refrigerator the night before you serve them.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.