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Quick Chicken Posole

Scott Phillips

Servings: 6

This speedy version of the classic Mexican chicken and hominy stew hits all the right notes. Serve with tortilla chips, if you like.


  • 1 Tbs. ancho chile powder
  • 1 tsp. ground cumin
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. dried oregano
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. boneless, skinless chicken breasts
  • 2 Tbs. vegetable oil
  • 1 medium yellow onion, halved and thinly sliced lengthwise
  • 2 tsp. finely chopped garlic
  • 2 15-oz. cans white or yellow hominy, drained and rinsed
  • 6 cups homemade or lower-salt chicken broth
  • 1/4 cup chopped fresh cilantro; more for serving
  • Your choice of the following garnishes: shredded green cabbage, thinly sliced or julienned radishes, diced avocado
  • 1 medium lime, cut into wedges

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 65
  • Sodium (mg): 730
  • Carbohydrates (g): 27
  • Fiber (g): 5
  • Protein (g): 30


  • Mix the chile powder, cumin, paprika, oregano, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Pat the chicken dry and season generously with the spice mixture.
  • In a heavy-duty 5-quart pot, heat the oil over medium-high heat. Add the chicken and brown well on both sides, 3 to 4 minutes per side. Add the onion and garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the hominy and chicken broth and bring to a boil. Turn the heat down, cover, and simmer until the chicken is cooked through, about 10 minutes.
  • Remove the chicken and shred it or cut it into chunks. Return it to the pot, stir in the cilantro, and season to taste with salt. Divide the posole among bowls and top with the garnishes and additional cilantro. Serve with the lime wedges.


Rate or Review


  • EmilyHolman | 04/17/2017

    Tasty and easy recipe. I made with thighs per the previous comment's suggestion. I may add crema/sour cream or cotija on top next time.

  • SaraEclipse | 07/06/2015

    Super good flavor for an easy quick recipe. I have made this several times using both all breast and a mixture of white and dark meat. Both ways were great. I imagine a more complex recipe would give deeper complexity of flavors but for minimal effort this is the way to go.

  • user-583679 | 12/27/2014

    Using chicken breasts made the chicken taste dry. I will make it again, but with thighs instead! Great served over rice, bread or tortillas shredded into the soup to thicken.

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