Easy Chicken Posole Verde

This Easy Chicken Posole Verde is a quick and simple version of a Mexican classic, delivering savory, crowd-favorite flavors with a kick of delicious spice. As an added bonus, this chicken pozole recipe is ready in under 30 minutes. It's the perfect meal for a potluck or celebratory family dinner—set out your chicken pozole with a variety of toppings on the side, and watch as your guests devour the mouthwatering goodness!

📝 Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, peeled and diced
• 1 large poblano pepper, cored and diced
• 3 cloves garlic, minced
• 3 cans (4 oz) Old El Paso™ Chopped Green Chiles
• 6 cups chicken stock
• 2 (14-ounce) cans white hominy, drained and rinsed
• 3 cups cooked shredded chicken
• 2 teaspoons ground cumin
• 1 teaspoon salt, or more/less to taste
• garnishes: diced avocado, chopped fresh cilantro, crumbled cotija cheese, thinly-sliced or julienned radishes, lime wedges

👨‍🍳 Instructions

1. 1Heat oil in a large stockpot over medium-high heat. Add onion and poblano and sauté for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and sauté for an additional minute, stirring occasionally.
2. 2Add the diced green chiles, chicken stock, hominy, chicken, cumin and salt, and stir to combine.
3. 3Continue heating until the soup reaches a simmer. Reduce heat to medium-low and simmer for at least 5 minutes. Taste, and season with extra salt and pepper if needed.
4. 4Serve warm, topped with your desired garnishes.