Easy Chicken Posole Verde

Ingredients

• 15 mlolive oil
• 1 smallyellow onion, peeled and diced
• 1 largepoblano pepper, cored and diced
• 3 clovesgarlic, minced
• 3 cans (113 g each)chopped green chillies
• 1.42 litreschicken stock
• 2 cans (397 g each)white hominy, drained and rinsed
• 720 ml (3 cups)cooked shredded chicken
• 10 mlground cumin
• 5 ml, or more or less to tastesalt
• to tastegarnishes: diced avocado, chopped fresh coriander, crumbled cotija cheese, thinly sliced or julienned radishes and lime wedges

Instructions

1. 1

   Soften the vegetables

   Heat the oil in a large stockpot over medium-high heat. Add the onion and poblano and cook for 5 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the garlic and cook for 1 minute more.

2. 2

   Add soup ingredients

   Add the green chillies, chicken stock, hominy, shredded chicken, cumin and salt. Stir to combine.

3. 3

   Simmer and season

   Heat until the soup reaches a simmer, then reduce the heat to medium-low and simmer for at least 5 minutes. Taste and add more salt and pepper if needed.

4. 4

   Add the toppings

   Serve warm with your choice of garnishes.

What is chicken posole verde?

Posole, also spelled pozole, is a Mexican soup traditionally centred on hominy, which is corn treated to give it a distinctive tender, chewy texture. This version pairs it with shredded chicken in a green-chilli broth.

The combination of poblano, green chillies and cumin gives the soup savoury warmth, while the toppings bring freshness and contrast. Using cooked chicken keeps the cooking time short.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 24g protein, 29g carbs, 8g fat.

Most of the carbohydrates come from the hominy, while the chicken supplies most of the protein. Olive oil and any avocado or cotija toppings contribute much of the fat; serve with extra coriander, radish and lime for a fresh contrast.

The base vegetables

Onion and poblano: Cook them until the onion turns soft and translucent so they start to flavour the broth before the liquid goes in.

Garlic: Add it after the other vegetables and cook for just 1 minute. This gives it time to release its aroma without letting it burn.

Choosing the chillies

Green chillies: The canned chopped chillies provide the main green-chilli flavour and some heat. Their intensity can vary, so taste the soup before adding any extra pepper.

Poblano: This adds a mild, earthy flavour alongside the canned chillies. Remove the core and seeds before dicing.

Hominy and chicken

Hominy: Drain and rinse it before adding it to the pot. Its plump, chewy kernels give the soup substance and distinguish posole from a typical chicken soup.

Chicken: The recipe uses cooked, shredded chicken, which warms through during the simmer. Stir it in well so it is distributed through the broth.

Simmering and seasoning

A gentle simmer: Once the stock and other ingredients are combined, bring the soup to a simmer and lower the heat to medium-low. The method calls for at least 5 minutes at this stage.

Final seasoning: Taste before serving, as the stock and canned ingredients can already contribute salt. Add extra salt and pepper only if the soup needs it.

Finish with toppings

Fresh choices: Avocado, coriander, radishes and lime add coolness, freshness and a bright finish. Cotija brings a salty, crumbly contrast.

Serve the garnishes separately so everyone can choose what to add. This also keeps the toppings fresh until the bowls are ready.

Serving the soup

Serve the posole warm as a filling lunch or dinner. If you want something alongside it, offer warm tortillas or a simple salad without changing the soup itself.

Recipe notes & tips

• Drain and rinse the hominy before adding it to the pot.
• Use cooked chicken that is already shredded to keep the cooking time short.
• Keep the heat moderate while the onion and poblano cook, stirring now and then.
• Add the garlic after the onion and poblano have softened, and cook it for only 1 minute.
• Taste the broth before adding more salt, particularly if your stock is salty.
• Put the garnishes on the table just before serving so they stay fresh.

Variations

• Extra lime: Squeeze a lime wedge over each bowl for a brighter finish.
• More heat: Add a little extra pepper at the table to suit individual tastes.
• Bean addition: Stir in drained beans with the hominy for a heartier bowl.
• Coriander finish: Add extra chopped fresh coriander just before serving.
• Topping swap: Use another crumbly cheese if cotija is unavailable.

Common mistakes to avoid

• Burning the garlic: Add it after the onion and poblano soften, and cook for only 1 minute.
• Skipping the rinse: Drain and rinse canned hominy before it goes into the soup.
• Boiling hard: Lower the heat after the soup reaches a simmer to keep it gently cooking.
• Over-salting early: Taste the broth before adding more salt, since stock and canned chillies can be salty.
• Adding toppings too soon: Serve garnishes on the side or add them just before eating so they stay fresh.

How to store

Refrigerate leftover soup in a covered container for up to 3 days, keeping fresh garnishes separate. Reheat gently in a saucepan until steaming hot, adding a splash of stock or water if it has thickened.

Frequently asked questions