Chicken Posole or Pozole – Either way it’s a GREAT Soup!!!!

Ok which is it Chicken Posole or Pozole??? For me it doesn’t matter how it is spelled its all about the flavor. But I do spell it Posole! This is a traditional Mexican soup or stew. It’s a hearty savory soup made with hominy and a lot of great spices. We use canned hominy to make this a very quick recipe that is packed with flavor.

Every bite of this Posole has so much flavor. Top the Posole with your favorite garnish. This time we enjoyed it with Cilantro and radish because that is what we had in the house. The Radish added a nice spice and crunch. It is also great with avocados and green onions. My favorite is cilantro as a topping. If you don’t like the flavor of cilantro substitute it with slat leaf parsley.

How to make Chicken Posole (Pozole)

First step is to saute the Chicken breast and slow roast for a couple of hours. Mix together the spices (Cumin, Chicken Bouillon, Oregano, Garlic Powder, Salt and Chili Powder).

NOTE: Leftover roasted Chicken or rotisserie chicken can be used. Just skip the steps to cook the chicken. Save the Spice for the Chicken Posole.

Take a one or two tablespoon of the spices and rub into the Chicken Breast. Heat a tablespoon of olive oil in a satay pan and pan sear the chicken breast.

After the Chicken is seared on both sides. Transfer the Chicken to a casserole dish. Pour 1/2 Cup water into the satay pan to remove all the spices from the pan. Pour the water and spices over the chicken in the casserole dish. Because we cut the oil we use water to release all the spices. This is an easy way to cut calories and really boost the flavors. NOTE: Chicken Thighs could also be used for the Chicken Posole. We use skinless chicken breast to save on calories.

Cover the Dish with foil and place in 350 degree oven. Bake the chicken breast for 2 hours. Let the chicken cool. and shred the chicken with a fork. The chicken will fall apart.

Making the Soup/Stew

Saute the onion in Olive oil for a couple of minutes until the onion starts to soften. Add the remaining spice and satay for a minute or so to release the fragrance of the spices. Add the Chicken Broth and 2 cups of water. Bring to a boil. Add the shredded chicken bring back to a boil then simmer for at least 30 minutes.

Add the Chilies and Hominy to the broth and chicken. Simmer the Chicken Posole for an additional 30 minutes.

Enjoy top Chicken Posole with your favorite condiment!

Chicken Posole

This Posole recipe is full of flavor and low in calories. It is easy to make and is great for leftovers or to take to work for lunch.

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Course: Dinner, Lunch, Main Dish
Cook Time: 1 hour 15 minutes

Roast the Chicken Breast: 2 hours

Total Time: 3 hours 35 minutes

Calories: 148kcal

Author: Belly Laugh Living


  • 2 Pounds Chicken Breast
  • 1 Tablespoon Olive oil
  • 2 Tablespoon Cumin
  • 1 Tablespoon Chicken Bouillon
  • 2 teaspoon Garlic Powder
  • 1 Tablespoons Dried Oregano
  • 1 teaspoon Salt
  • 1 Tablespoon Chili Powder
  • 1/2 Tablespoon Olive Oil
  • 1 Large Onion
  • 2 Cans Hominy (15 1/2 Ounce Cans
  • 8 ounces Green Chilies
  • 32 Ounces Chicken Broth


  • Preheat the Oven to 350 degrees. Mix together the spices. (Cumin, Chicken Bouillon, Garlic Powder, Salt, Chili Powder)

    2 Tablespoon Cumin, 1 Tablespoon Chicken Bouillon, 2 teaspoon Garlic Powder, 1 Tablespoons Dried Oregano, 1 teaspoon Salt, 1 Tablespoon Chili Powder

  • Coat each Chicken Breast with 1 Tablespoon of the spices.

    2 Pounds Chicken Breast

  • Put 1 Tablespoon Olive Oil in Satay Pan. Sear the Chicken over medium heat. for a couple of minutes

    1 Tablespoon Olive oil

  • Flip the chicken over. Sear the chicken on the other side.

  • Place the Chicken in a Casserole Dish.

  • Put 1/2 Cup water in Satay pan and heat. This will remove all the spices that have stuck to the pan. (little trick to save on using a lot of oil)

  • Pour the water from the satay pan over the chicken in the casserole dish. Cover the dish with aluminum foil.

  • Bake the Chicken for 2 hours. The chicken is going to fall apart.

  • Shred the chicken with a fork

  • Chop Onion. Saute onion and garlic in 1/2 Tablespoon olive oil for about 3 minutes.

    1/2 Tablespoon Olive Oil, 1 Large Onion

  • Add the remaining spice mix to the onion. Satay for about one minute.

  • Add the Chicken Broth and 2 Cups of water.

    32 Ounces Chicken Broth

  • Add the shredded chicken to the Broth. Bring to a boil and simmer for 30 minutes

  • Add Hominy and chillies. Simmer for 30 minutes to infuse all the spices into the hominy..

    2 Cans Hominy, 8 ounces Green Chilies

  • Place Posole in bowls

  • Sprinkle your favorite topping on each bowl. We like cilantro, radishes, avocado or non-fat sour cream

  • Serve and enjoy with a beer!


Calories: 148kcal | Carbohydrates: 5g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 807mg | Potassium: 435mg | Fiber: 2g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg

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