Name: Chicken Posole Verde Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 chicken breasts; 24 oz chicken broth; 1 teaspoon ground coriander; 1 tablespoon garlic powder; 2-4 bay leaves; 50 oz canned white hominy (drained and rinsed, about 2 25 oz cans); 1-2 jalapeño peppers (seeded with tops cut off); 1 poblano pepper (seeded, with top cut off, optional for heat); 6 oz green chiles (mild or hot, according to taste); 1 large white onion (peeled and cut in half); 2 teaspoons Mexican oregano; 6 cloves garlic (peeled); 1 pound tomatillos (rinsed and hulled); 2 tablespoons olive oil; Salt and pepper (to taste)

Jump to Recipe

Introduction

Chicken Posole Verde is a vibrant, comforting Mexican stew bursting with fresh tomatillos and a blend of peppers. It’s a hearty dish perfect for sharing with family or friends, offering rich flavors and a satisfying meal in every bowl.

A close-up view of a deep white bowl with blue and orange small flower designs on the rim, filled with a yellow-green soup containing shredded chicken and small soft white dumplings or hominy pieces. On top, there are several chunks of white onion and bright green chopped cilantro scattered, adding fresh color and texture. The bowl is set on a white marbled surface with a colorful cloth showing a pattern of reds and blues in the background, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 chicken breasts
24 oz chicken broth
1 teaspoon ground coriander
1 tablespoon garlic powder
2-4 bay leaves
50 oz canned white hominy (drained and rinsed; 2 25 oz cans)
1-2 jalapeño peppers (seeded with top cut off)
1 poblano pepper (seeded, with top cut off, optional for heat)
6 oz green chiles (mild or hot, to taste)
1 large white onion (peeled and cut in half)
2 teaspoons Mexican oregano
6 cloves garlic (peeled)
1 pound tomatillos (rinsed and hulled)
2 tablespoons olive oil
Salt and pepper (to taste)

Instructions

Step 1: Add chicken breasts to a large Dutch oven with chicken broth, ground coriander, garlic powder, and bay leaves. Bring to a boil and simmer until chicken is tender and reaches 165°F internally, about 15 minutes.
Step 2: While the chicken cooks, prepare the sauce. In a blender, combine the peeled and halved onion, seeded jalapeños, seeded poblano (if using), rinsed and hulled tomatillos, Mexican oregano, green chiles, and peeled garlic cloves. Blend until smooth.
Step 3: Heat olive oil in a large pan with deep sides over medium heat for about 45 seconds. Carefully add the blended mixture and cook, stirring occasionally, until the sauce changes from bright to a deeper green, about 6-8 minutes.
Step 4: Remove the cooked chicken from the broth and shred it using forks or a stand mixer paddle attachment.
Step 5: Add drained hominy to the chicken broth. Stir the cooked green sauce into the broth gently, mixing well. Return shredded chicken to the pot, season with salt and pepper, and bring to a boil. Let the stew simmer for another 5-8 minutes to thicken slightly.
Step 6: Serve hot with your choice of garnishes, such as sliced radishes, avocado slices, tortilla chips, diced raw onion, chopped cilantro, or a side of chips and salsa.

Tips & Variations

For a spicier posole, include the seeds of the jalapeños or add more green chiles according to your heat preference.
Use chicken thighs instead of breasts for a juicier, more flavorful meat.
If fresh tomatillos are unavailable, you can use canned tomatillos or a good quality green salsa verde as a shortcut.
To make it vegetarian, substitute chicken broth with vegetable broth and use roasted mushrooms or jackfruit instead of chicken.

Storage

Store leftover posole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the stew has thickened too much. Posole also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a bowl filled with yellowish chicken soup, topped with small pieces of white onion and chopped green herbs, likely cilantro, scattered on top. The bowl is decorated with blue and orange floral and geometric patterns. Around the bowl, there are several curved, yellow fried corn chips placed on a white marbled surface. In the background, there is a basket with whole garlic bulbs and some green leaves, slightly out of focus. The entire scene is set against a white marbled surface with a colorful checkered cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, frozen chicken breasts can be used. Make sure to thaw them completely before cooking to ensure even cooking and accurate internal temperature measurement.

What is hominy, and where can I find it?

Hominy is dried maize kernels treated with an alkali in a process called nixtamalization, giving it a distinctive texture and flavor. It is usually available canned in most grocery stores or Latin markets in the canned beans and corn aisle.