Chicken Posole

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  • 5 (1)
435 MIN


314 g


124 g


2439 kcal


19 g


421 mg


16 g



boneless skinless chicken breast

900 g

onion ( diced )

1 medium

minced garlic

2 cloves

jalapeno ( seeded and finely diced )

2 pepper

dried oregano

1 tsp, ground


1 tsp

chili powder

2 tsp

hominy ( drained and rinsed )

3 cup

low sodium chicken broth

4 cup

water ( optional for a thick stew )

2 cup

lime ( cut into wedges )

1 lime

avocado ( pitted, peeled and sliced )

1 avocado, NS as to Florida or California

chopped cilantro ( to garnish )

3 sprigs

queso blanco ( or other Mexican cheese, to garnish )

1 tbsp

Chicken Posole

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  • 5 (1)


Step 1

Place chicken, onion, garlic, jalapeño, oregano, salt, and chili powder in a slow cooker.

Step 2

Cook 4-6 hours until chicken is cooked and shreddable.

Step 3

Shred chicken.

Step 4

Stir in hominy, chicken broth, and water to reach the desired consistency.

Step 5

Continue cooking until hot.

Step 6

Serve with a lime wedge, avocado, cheese, and cilantro.

Note: You can prepare this faster if desired by using pre-cooked shredded chicken. Just add the chicken and other ingredients (except lime, avocado, cheese, and cilantro) to a stockpot and heat until simmering.

Chicken and turkey are popular for being high in protein and low in saturated fats making a mealtime staple for athletes as well as in many healthy eating households. Falling back on the same old recipes starts to become mundane and a little too routine. Finding new ways to cook up the standard bird and keep it interesting (and keep your taste buds dancing) is time-consuming but in this series of recipes, I will highlight many different ways to prepare your poultry so your meal rotation is anything but boring. So whaddya say? Let’s play chicken!

Based on ancient religious rituals, posole (or pozole), is a cross between a soup and a stew and has about as many variations as there are states in Mexico. Each state or region with Aztec culture often flavored their stew in slightly different ways. This ancient Aztecan stew was consumed during special religious rituals to honor the Aztec gods. The humble corn (maize) plant was considered sacred, so hominy is the key ingredient from which the term posole comes from.

Hominy is typically combined with pork and peppers but in this version, chicken is the protein of choice. Chicken posole remains true to the flavors of the Aztecan meal combining garlic, onion, peppers, and of course, hominy. If you’ve never had hominy, you won’t be disappointed. Hominy is simply dried kernels of corn that have been soaked in a natural alkaline mineral solution (lime water) that enhances the absorption of B vitamins and adds calcium. This causes them to plump up to a texture that is similar to gnocchi or spätzle.

I prefer to make the posole in a slow cooker as this allows a long, slow melding of ingredients providing a full-bodied flavor. If you’re short on time, you can make this from pre-cooked and shredded chicken or you can cook the chicken in a sauté pan, shred it, and add it to the stew. It will not be nearly as tender, however, which is why I prefer the long and slow method of the slow cooker. Posole can be made to the consistency you desire creating either a thick stew or thinning it out like a soup. Either way, it’s a delicious comforting meal that just might become a weekly meal ritual in your home, too.

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