Chicken Posole Verde

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Tangy, lightly spicy stew with shredded chicken, jalapeños, tomatillos, onion, and tons of hominy for the ultimate comforting chicken posole verde soup!

green posole chicken soup in a blue bowl with chopped onion and cilantro on top
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green posole soup with shredded chicken, hominy, chopped onions and cilantro in a blue and orange patterned bowl

Green Posole with Shredded Chicken

Chicken posole is a delicious Mexican stew that is known for its rich and flavorful broth, tender meat, and tender hominy kernels. The recipe is believed to have originated in Mexico and is a traditional dish that is enjoyed by many families. The ingredients in chicken posole are carefully selected and combined to create a dish that is both satisfying and flavorful.

The tender chicken, tender hominy, and rich broth are complemented by bold spices, such as cumin and garlic, which help to bring out the flavors of each ingredient and make the dish even more delicious. Chicken posole is typically served with fresh cilantro and lime wedges, which help to add brightness and acidity to the dish, making each bite even more enjoyable!

Chicken posole is a delicious and satisfying dish that is loved by many people and is a traditional staple in Mexican cuisine – and really easy to make at home!

Feel free to adjust the heat and amount of spices you add to this dish – it is a rustic, homemade and hearty meal that is easily adaptable to individual preferences.

green shredded chicken posole in a bowl with diced onion and cilantro on top

How to Make Chicken Posole Verde

We’re breaking down why each ingredient and step in this recipe is important – so if you’d like to make substitutions or additions, you can feel empowered to know how the flavors will impact each other!

To make this recipe, you will need the following ingredients:

  • Chicken Breasts – raw chicken that is boiled with herbs and spices makes an excellent base for posole and is easy to cook and shred that is tender, juicy, and packed with flavor – without adding extra calories or preservatives from pre-cooked chicken. To save time, you can also use a rotisserie chicken and shred it.
  • Tomatillos – Tomatillos add a bright and tangy flavor to posole, balancing the richness of the chicken and hominy. Their slight sweetness and fresh acidity provide a welcome contrast to the warm and spicy spices in the stew, making each bite a complex and flavorful experience. The texture of the softened tomatillos also helps to thicken the broth, giving the posole a creamy and hearty consistency.
  • Hominy – hominy provides a hearty base for the stew and its chewy texture contrasts well with the tender shredded chicken, and helps to thicken the stew, making it rich and comforting.
  • Green Chiles – Green chiles bring a bold and slightly spicy flavor to hominy, elevating the dish and adding a layer of complexity. The heat from the chiles pairs well with the mild and slightly sweet corn flavor of the hominy, creating a harmonious and delicious balance of flavors. The green chiles also add a touch of acidity, which helps to brighten the dish and cut through its richness.
  • Chicken Stock – Chicken stock adds a rich and savory flavor to chicken posole, helping to build the depth and complexity of the dish. The umami notes from the stock enhance the natural flavors of the chicken and other ingredients, while also helping to create a smooth and velvety consistency. The addition of chicken stock also helps to moisten the ingredients and keep the chicken tender, making each bite juicy and flavorful.
  • Jalapeños – Jalapenos bring a spicy kick to posole, adding heat and depth of flavor to the dish. The heat from the jalapenos is balanced by the richness of the pork and hominy, creating a delicious and well-rounded flavor profile. The jalapenos also add a touch of brightness, helping to cut through the richness of the stew and keep each bite fresh and vibrant.
  • Poblano Peppers (optional, for hot) – Poblano peppers bring a mild and slightly smoky flavor to posole, adding depth and complexity to the dish. The peppers have a subtle heat that is balanced by their rich and slightly sweet flavor, making them a perfect addition to the stew. The poblano peppers also help to thicken the broth, giving the posole a hearty and satisfying texture.
  • Onion – Onions add depth and sweetness to posole, enhancing the other flavors in the stew and making it more well-rounded. The natural sugars in the onions caramelize as they cook, creating a slightly sweet and mellow flavor that contrasts well with the spicy and savory notes in the dish. The onions also add a slightly crunchy texture to the stew, helping to balance its richness and make each bite more satisfying.
  • Garlic – Garlic adds a bold and slightly pungent flavor to posole, enhancing the other spices and ingredients in the stew. The garlic brings a savory and slightly sweet taste that complements the other bold flavors in the dish, making each bite more complex.
  • Olive oil – Cooking with olive oil in posole helps to enhance the flavors of the ingredients and create a smooth and velvety texture. Olive oil has a mild and slightly fruity flavor that doesn’t overpower the other ingredients, while its medium smoke point allows it to be heated to high temperatures without burning. The oil also helps to distribute heat evenly, ensuring that the ingredients cook evenly and the stew is well-mixed.
  • Cilantro – Cilantro adds a bright and fresh flavor to posole, contrasting with the rich and spicy flavors in the stew. The herb’s slightly citrusy and slightly bitter notes bring a freshness and balance to the dish, making each bite more vibrant and bright.
  • Cumin – Cumin adds a warm and slightly smoky flavor to posole, enhancing the other spices and ingredients in the stew. The spice’s earthy and slightly bitter taste complements the other bold flavors in the dish, making each bite more complex and earthy. Cumin also has a warming effect, which helps to balance the heat from the other spices and make the stew more well-rounded and addictive.
  • Coriander – Coriander adds a bright and slightly citrusy flavor to posole, enhancing the other spices and ingredients in the stew. The herb’s slightly sweet and slightly earthy taste complements the other bold flavors in the dish.
  • Oregano – Mexican oregano adds a warm and slightly sweet flavor to posole, enhancing the other spices and ingredients in the stew. The herb’s slightly bitter and slightly minty taste complements the other bold flavors in the dish, making each bite more complex and satisfying. Mexican oregano is also a common ingredient in Mexican cuisine, helping to give posole an authentic and traditional flavor.
  • Garlic powder – Boiling chicken in stock with garlic powder helps to infuse the chicken with rich and flavorful broth, while also ensuring that it stays tender and juicy. The stock provides a base of flavor, while the garlic powder adds a bold and slightly pungent flavor that complements the other spices and ingredients in the dish. Boiling the chicken in this mixture helps to both flavor the chicken and tenderize it, ensuring that it’s juicy and flavorful when it’s added to the posole.
  • Bay leaves – Bay leaves add a warm and slightly sweet flavor to posole, enhancing the other spices and ingredients in the stew. The herb’s slightly bitter and slightly pungent taste complements the other bold flavors in the dish, making each bite more complex and satisfying. The bay leaves also have a slightly woody flavor, which helps to balance the richness of the stew and make each bite more enjoyable.

Once you’ve gathered your ingredients, we will use the following process:

  • Boil chicken. Add chicken to pot with broth, coriander, garlic powder, and bay leaves and boil until tender and 165 degrees internally when checked with a digital thermometer.
  • Create green sauce. Add onion, jalapeños, poblanos, peeled and washed tomatillos, oregano, green chiles to blender. Blend until completely liquid. In a large pan with deep sides, heat olive oil about 45 seconds. Carefully stir in blended peppers and onions, and cook, stirring occasionally, until bright green sauce turns darker – about 6-8 minutes.
  • Shred chicken. When chicken is cooked, remove from pot and shred – using forks or in the bowl of a stand mixer with the paddle attachment.
  • Mix and boil. Add hominy to stock and stir in green sauce after cooking to darker green, constantly stirring to mix as you pour it in. Stir chicken back in stew and season with salt and pepper.
  • Enjoy! Serve with sliced radishes, slices of avocados, tortilla chips, diced raw onion, chopped cilantro, or some chips and salsa!
green chicken posole on a spoon with shredded chicken and hominy.

Tips and Tricks to Perfect Posole Verde

Shred chicken in stand mixer. Shredding chicken in a stand mixer with a paddle attachment is an easy and efficient way to shred cooked chicken into fine and even pieces. The mixer’s powerful motor and paddle attachment break down the chicken quickly and easily, creating evenly shredded pieces that are the perfect size for adding to the posole. Shredding the chicken in this way is also less time-consuming and less messy than other methods, such as shredding by hand or using a food processor.

Shred chicken with forks. The fastest way to shred cooked chicken without a stand mixer is to use two forks. Hold one fork in each hand, and use the tines to shred the chicken into bite-sized pieces by pulling it apart. This method is quick and easy, allowing you to shred the chicken in just a few minutes.

Make it vegan. For a vegan swap for this recipe, substitute vegetable stock for chicken stock, and skip the chicken.

Re-hydrate hominy to soft. If using dried hominy, you’ll need to rehydrate before cooking. To soak hominy to make it tender, follow these steps:

  1. Rinse the hominy: Rinse the hominy in a colander under cold running water to remove any debris.
  2. Place hominy in a large bowl: Transfer the rinsed hominy to a large bowl.
  3. Cover hominy with water: Pour enough water into the bowl to completely cover the hominy.
  4. Soak for at least 8 hours: Allow the hominy to soak for at least 8 hours or overnight. This will help to soften and hydrate the kernels, making them tender and easier to cook.
  5. Drain and rinse: After soaking, drain the hominy and rinse it under cold running water. The hominy is now ready to use in your posole or other dishes.

Note: You can also speed up the soaking process by bringing the hominy and water to a boil, then reducing the heat and simmering for 2-3 hours, or until the hominy is tender.

FAQs

How can I store this recipe?

Leftovers can be stored in an airtight container and kept in the refrigerator for up to four days.

Should I use canned or dry hominy?

Either canned or dried hominy can be used, but if using dry hominy it needs to be rehydrated.

green shredded chicken posole stew in a mug

What to Serve With Posole Verde

Posole verde is delicious and a hearty meal on it’s own – but it’s great served with chips and salsa, our delicious fan favorite taco skillet, easy and delicious spicy Avocado Jalapeno Elotes, or some Easy Corn Pico De Gallo!

For more of our favorite Mexican inspired dishes, find some of our favorites here:

spoon with green stew, shredded chicken, and hominy on it.

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green shredded chicken posole in a bowl with cilantro and onion

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posole verde with chopped onion, cilantro, shredded chicken and hominy in a bowl
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Chicken Posole Verde

Chicken posole verde is a vibrant and hearty Mexican soup made with tender chicken, hominy, and a rich, spicy tomatillo sauce, garnished with fresh cilantro and lime.
Course soups
Cuisine Mexican
Keyword chicken, hominy, posole, soup, stew, tomatillos
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 283kcal
Author Courtney O’Dell
Cost $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 jalapeno peppers seeded with top cut off
  • 1 poblano pepper seeded, with top cut off, optional for hot
  • 6 oz green chiles mild or hot according to your 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

  • Add chicken to large dutch oven with broth, coriander, garlic powder, and bay leaves and boil until tender and 165 degrees internally when checked with a digital thermometer – about 15 minutes.
  • As chicken is boiling, add onion, jalapeños, poblanos, peeled and washed tomatillos, oregano, green chiles to blender after rinsing tomatillos and removing papery hull, peeling garlic and onion, and removing seeds of peppers. Blend until completely liquid.
  • In a large pan with deep sides, heat olive oil about 45 seconds. Carefully stir in blended peppers and onions, and cook, stirring occasionally, until bright green sauce turns darker – about 6-8 minutes.
  • When chicken is cooked, remove from pot and shred – using forks or in the bowl of a stand mixer with the paddle attachment.
  • Add hominy to stock and stir in green sauce after cooking to darker green, constantly stirring to mix as you pour it in. Stir chicken back in stew and season with salt and pepper. Bring to a boil and let stew thicken slightly, another 5-8 minutes.
  • Serve with sliced radishes, slices of avocados, tortilla chips, diced raw onion, chopped cilantro, or some chips and salsa!

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 35g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 1032mg | Fiber: 7g | Sugar: 8g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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