Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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

Reviews (5 reviews)

  • user-3238474 | 05/06/2019

    Great quick posole! I’ve made this a couple of times, most recently for a crowd of 25 boys. It was a real hit. Everything comes together quickly, which is a bonus. I keep homemade chile powder on hand, recipe courtesy of America’s Test Kitchen, from their ground beef chili recipe.

    For a more complex recipe, and more complex flavors, try Fine Cooking’s full recipe at https://www.finecooking.com/recipe/red-pozole-with-chicken-pozole-rojo-con-pollo

  • User avater
    SheenaVFollis | 02/16/2019

    It is very easy to cook.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.