Green Chicken Posole

Photo by Jessica Leibowitz

Makes 4 to 6 servings
Hands-on time: 25 minutes
Total preparation time: 30 minutes

Posole is a hearty soup from the Jalisco region of Mexico that is traditionally made with pork and hominy. Hominy is dried corn kernels from which the hulls and germs have been removed. (In its ground form hominy is called grits). Dried hominy takes several hours to cook, so I have opted for the canned version in the interest of time. I have also developed a lighter version with shredded chicken and tomatillo salsa (hence green posole). This dish is ridiculously easy to make and quite satisfying with all the additional garnishes.

2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled green salsa or 1 recipe Mexican Tomatillo Salsa, (recipe follows)
4 cups canned chicken broth or Chicken Stock (see Episode 103)
1 rotisserie chicken, skin and bones discarded and meat shredded
Two 15-ounce cans white hominy, rinsed and drained
Kosher salt and freshly milled black pepper
Garnishes: finely chopped onion, chopped avocado, shredded radishes, chopped cucumbers, shredded napa cabbage, and tortilla chips

Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa and cook, stirring, for 5 minutes.

Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve: ladle into bowls and let everyone garnish their own portion.

Tomatillo Salsa: Combine 3 large fresh tomatillos, husked, rinsed, and quartered, 4 scallions (white and light green parts), coarsely chopped (about 1/2 cup), 1/3 cup coarsely chopped cilantro (stems and all), 2 tablespoons vegetable oil, 1 tablespoon fresh lime juice, 1/2 jalapeno or 1 Serrano chile, seeds removed, if desired, 1 small garlic clove, minced (3/4 teaspoon) in a food processor and pulse until the ingredients are almost smooth with a few small chunks. Add kosher salt and freshly milled black pepper to taste. Cover and refrigerate until ready to serve. Makes a scant 1 cup.

Print Friendly, PDF & Email


Thanks to

Sara's Weeknight Meals is produced by Silver Plume Productions and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by Best Buy, Gallo and King Arthur Flour. |

3 Responses to Green Chicken Posole

  1. Suzette says:

    Looks yummy! But my husband is vegetarian! I will use veg broth and only put cooked chicken in my bowl!. Maybe mushrooms in his. Any other veg suggestions for this soup?

  2. Carol says:

    Dear Sara,
    Thank you for your Great recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.