Chicken Posole

I’m always on the lookout for quick and easy recipes that will appeal not only to my husband and myself, but most importantly, to my two boys.

Chicken Posole

I think my husband is a little weirded out by hominy, corn that’s processed to remove the hull and the germ. But the boys and I enjoy it. For me, its subtle crunch reminds me of garbanzo beans, which I am a definite fan of.

The boys enjoy things like kidney beans, edamame, and black beans, so it wasn’t really a shock that they took a liking to hominy because of it’s similar bean-like texture.

Overall, this is a VERY easy dish to prepare. And even though it doesn’t win the love of my love, I am still partial to having a fast and easy recipe on hand that will be enjoyed by my boys. These are hard to come by!

My Notes:

  • Didn’t add the cilantro, since my cilantro went bad before I could use it up. But the dish was still okay without it.
  • Used 3 chicken thighs with skin and bone, just removed the meat.
  • Substituted the two different types of hominy with one 29-ounce can of white hominy instead. Could not locate yellow hominy at my grocery store, and it made no difference taste-wise.

Chicken Posole

Family Verdict:

  • 3 out of 4 took a liking to this dish. I wish it was a meal that won everyone’s heart. But I will definitely save the recipe because it’s a quick and easy meal, and something that they boys ate without any problems.


  • Definitely! If you enjoy the texture of legumes, you will like this.

Bon appetit,

Chicken Posole
Chicken Posole
Yield = 6 servings


  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon oregano leaves
  • salt
  • 1-1/2  pounds boneless chicken thighs, cut into bite-size pieces
  • 3 cups chicken broth
  • 1 can (15.5 ounces) white hominy, drained
  • 1 can (15.5 ounces) golden hominy, drained
  • 1 can (4 ounces) diced green chilies
  • fresh cilantro, minced (optional)


  • Over medium-high heat, combine the onion, olive oil, chili powder, and oregano in a 5- to 6- quart pan. Salt to taste. Cook until onions start to soften and the fragrance from the spices really cook through, 3-4 minutes.
  • Add chicken, stirring often, until chicken is slightly browned. Add broth, hominy, and the chilies bringing them to a boil over high heat. Then reduce and simmer until chicken is no longer pink in center, 5 minutes.
  • Spoon into bowls and garnish with fresh cilantro, if desired.
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About Lynne Jaques

Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!

17 thoughts on “Chicken Posole”

  1. Oh my goodness! I have been looking for a chicken posole recipe and I found this one while browsing through your recipes. I used to eat this all the time when I was a kid. We never used the yellow hominy, only the white. Traditional Mexican posole is garnished with radishes, onion and shredded cabbage and lemon. All of these ingredients really add more layers of flavor and texture. Try them next time and maybe you will a 4 out of 4 :).

  2. I enjoy hominy but never thought of adding it to anything. I’m sure this is filling, but not so. I don’t like dark meat at all so I’d use either turkey or chicken breasts.

  3. I have been seeing posole everywhere lately! I had never heard of it until a few weeks ago and now there is a posole explosion! 🙂

    I am such a fan of your recipes, but, nope. Can’t do this one. Hominy *does* freak me out.

    It looks like a lovely dish otherwise, though!

  4. I’m going to be honest and say I’ve never had Chicken Posole — but this makes me want to try it! Put me on the list as a fan of hominy!

    • Me too! This looks so good and it looks like something that I would love to try. I’ll have to add this to my list of “to make”, the whole dish looks yummy. I’ve never had hominy before so it will be new to me. Always looking to expand what I usually eat.

  5. I ate hominy growing up but I rarely come across people who know what it is now. I wonder why it’s not very popular?

    Anyway, I made this tonight and it was delicious. I’ve been feeling a bit under the weather so soup was exactly what I was craving when I arrived home. It was quick and easy to make and I am looking forward to tasting it tomorrow after it sits overnight. Soup is always better the next day I’ve found. Great recipe!

  6. Outstanding recipe! I have been on the look of basic posole recipe and found this one a quick and easy dish. I wanted to try this easy homemade posole which is a little spicier with lime this time. Thank you for sharing this!

  7. I like how easy this seems – quick and easy AND satisfying 4 kids & 2 adults is never easy!

    I am intrigued though – you say adding hominy is ok if you like the crunch and texture of beans. I don’t consider much crunch with kidney beans and the like so I’m really struggling with understanding what hominy is like – I’ve never heard of it before.

    DO you think this would work well if cooked without eh chicken and had cooked chicken added at serving (one vegetarian in the house…)

  8. I’ve never heard of this dish. And I’ve definitely never heard of hominy. Cool! I love learning new things.

    I’m not a big fan of beans, but I love the texture of beans puree and then cooked into a gravy, stew or thick soup. So, I’m going to give this a try at least two times — one pureed, and one not-pureed. I just need to figure out what store sells it and where in the store I can find it. 😉

  9. Wow! I’ve never heard of hominy, but I definitely like the sound of it! The texture would add another element to several dishes I already make, so I will have to see if I can source them here in the UK.

    Your recipe sounds wonderfully tasty, and so easy to prepare too. I’ll definitely be giving this a try, and here’s hoping I can source the hominy!! As you say the texture is similar to garbanzo beans (chick peas here in the UK), if I can’t get the hominy, I will add chick peas instead.

  10. Every time I visit the blog, I learn something new (including that I’m a total moron in the kitchen, haha!!). I literally have to look up some of the dishes or ingredients before I could get a general idea. While a bit not so good to my esteem, I truly find it humbling!
    Curiously, the Philippines produce a lot of corn, but it’s my first time to hear of ‘hominy. So as usual, I went to google to see what it is, and below is how wikipedia defined it:

    ominy is a food which consists of dried maize kernels which have been treated with an alkali in a process called nixtamalization

    (Of course the article gave an explanation of what it is, but my mind is not getting it, SADLY 🙁

  11. Oh my goodness I think I just died and went to heaven. I LOVE posole (pozole) and I first had some when I was in college and I only know one place around me that serves good pozole. Admittedly some of these ingredients may be hard for me to find or to track down, but as always I’m looking forward to trying a new recipe. Thank you for the share, and I hope my husband will love it as much as your family did!

  12. Wow, hilarious! I am literally making chicken pozole as I type this. I actually like to make mine in the slow cooker. It works out for time management & the sort. I’d say my recipe varies in that I include a fistful of different vegetables on hand when I make this. Helps deepen the flavour of the broth & adds to the nutritional value.

  13. I’d never heard of chicken posole before landing on this page, and have always wondered how to use hominy, so this is one recipe I will definitely try. Chicken thighs are one of my favorite parts, so I often have them here at the house, and the rest of the ingredients are minimal purchases, so this fits in with my budget, and I think it will become a staple in my household!

  14. Mexico’s Independence Day was two days ago and it is a tradition to eat posole in this day. Even though there are many ways of preparing posole this is the way I like it the most. The only things I would add are:

    I don’t use oregano when I cook the onions, instead we use dry oregano and put it in the posole when we’re about to eat it.

    We serve it with chopped onions, radish and lettuce.

    We accompany the posole with tostadas. Just spread some sour cream and season with salt and you’re ready to go.

  15. This looks absolutely delicious! I’ve never had Chicken Posole, or any type of Posole for that matter. It looks amazing though! It’s just perfect for one of those “one pot dinners” that are so popular right now. I like the fact that is has such nutritious ingredients inside, my favorite being the cilantro. I will be giving this delish dish a go on the next cold or rainy day. Thanks for the recipe.

  16. I actually don’t like hominy so when I tried this recipe I replaced my portion with white corn. It came out excellent. Everyone else had the hominy and they said it was delicious. So kudos to the recipe maker. When I served the soup I served it with tostadas (I think someone else mentioned that here too). I think it would be great with homemade tortilla chips too and plan to make this again with those.


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