Chicken posole is a hearty, warming Mexican soup that is packed with flavor. With tender chicken, hominy, and a rich broth, it makes for a satisfying meal on a chilly night. While authentic posole can take hours to make, there are some easy shortcuts to whip up chicken posole in under an hour.
In this article, I’ll walk you through the entire process of making chicken posole step-by-step, from gathering ingredients to simmering the broth to garnishing your bowls. You’ll learn handy tips for boosting flavor along the way. Before you know it, you’ll have piping hot bowls of pozole that taste like they’ve been simmering all day!
Overview of Chicken Posole
Let’s start with a quick rundown of what exactly chicken posole is:
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A hearty Mexican soup made with chicken hominy and lots of flavorful seasonings.
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Hominy is dried corn kernels that have been treated with lime. This process gives them a puffy, chewy texture
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The broth is deeply flavored from spices like oregano, cumin chili powder and garlic.
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Traditional posole simmers for hours, but we’ll use shortcuts to make it fast.
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Toppings like cabbage, radishes, avocado, and lime take it over the top.
Now that you have a sense of what we’re making, let’s get cooking!
Ingredients You’ll Need
Posole is flexible, but there are some key ingredients that give it its signature flavor. Here’s what you’ll need:
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Chicken: Boneless, skinless chicken breasts or thighs. You can also use shredded rotisserie chicken.
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Onion and garlic: A flavor base for the broth.
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Chicken broth: Low-sodium is best.
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Canned hominy: It’s pre-cooked, so ready to add right to the soup. Look for white or yellow.
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Oregano, cumin, chili powder: The classic posole spice trio. Adjust amounts to your taste.
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Optional extras: Smoked paprika, bay leaf, lime juice
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Toppings: Radish, cabbage, cilantro, avocado, tortilla strips, lime wedges
That covers the basics! Now let’s get cooking.
Step-By-Step Instructions
Follow these simple steps and you’ll have hot bowls of chicken posole in no time:
1. Cook the Chicken
Start by cooking the chicken. You can either:
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Poach boneless chicken breasts in broth with onion and garlic until cooked through (about 20 minutes).
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Shred rotisserie chicken or leftover cooked chicken.
Once cooked, shred or chop the chicken into bite-sized pieces.
Tip: Save any cooking liquid from the chicken to add more flavor to the broth.
2. Sauté the Aromatics
In a large pot, heat oil over medium heat. Cook the onion until soft, 3-5 minutes. Add the garlic and cook 1 minute more.
3. Simmer the Broth
Add the chicken and any reserved cooking liquid to the pot. Pour in the chicken broth and spices. Bring to a simmer then reduce heat and simmer gently for 20 minutes.
Tip: Add any extras like smoked paprika, bay leaf, or lime juice now.
4. Stir in the Hominy
Add the drained hominy to the pot and continue simmering 10-15 minutes until heated through.
5. Shred/Chop Chicken
If you poached chicken breasts, shred or chop the chicken now before returning it to the pot.
6. Simmer and Season
Let the posole simmer 5-10 more minutes for flavors to meld. Taste and add salt, pepper, or more spices as desired.
7. Ladle into Bowls and Top
Serve the pozole piping hot in bowls. Let guests top with desired garnishes like cabbage, radishes, avocado, cilantro, and lime. Dig in!
And that’s it – chicken posole made easy! The shortcuts help you skip long simmering but still achieve deep flavor.
Handy Tips for Customizing Your Posole
Now that you’ve got the basic method down, here are some variations to make it your own:
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Use different types of canned or dried chiles to amp up spice and flavor. Ancho, chipotle, and guajillo are good options.
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Throw in a can of white or black beans for extra protein. Drain and rinse them first.
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For vegetarian posole, use vegetable broth and skip the chicken. Add extra hominy or beans.
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Play around with different dried herbs like epazote, Mexican oregano, or marjoram.
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Garnish with diced avocado, queso fresco, hot sauce, or tortilla chips for crunch.
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For richer broth, stir in a spoonful of tomato paste after sautéing aromatics.
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Use bone-in chicken thighs and simmer the bones in the broth for extra body. Remove bones before serving.
The possibilities are endless once you get the basic method down. Now let’s talk about how to take your posole over the top.
Elevate Your Posole with Creative Toppings
No bowl of posole is complete without a colorful medley of fresh, crunchy toppings. This is where you can really customize each bowl to suit anyone’s tastes.
Here are some topping ideas to inspire you:
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Thinly sliced radishes – they add peppery crunch
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Shredded green cabbage or lettuce for a lighter crunch
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Chopped white or red onion
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Fresh cilantro leaves
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Sliced jalapeño or serrano chiles if you like heat
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Lime wedges for bright acidity
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Diced avocado for creaminess
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Crumbled queso fresco or cotija cheese for saltiness
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Crispy tortilla strips or crushed tortilla chips
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Your favorite hot sauce
Set up a posole topping bar and let guests build their perfect bowl. The interplay of flavors and textures takes this soup over the top.
Frequently Asked Questions
If you’re new to making posole, you probably have some questions. Here are answers to some common FAQs:
Can I prepare the broth in a slow cooker or Instant Pot?
Absolutely! Just combine everything in the cooker and cook according to manufacturer’s instructions until chicken is cooked through. Shred chicken and continue.
What if I can’t find dried Mexican oregano?
Regular dried oregano works too, just use a little less. About 1 teaspoon should suffice.
Do I need to make my own chicken broth?
Nope! Store-bought chicken broth works great, just look for low-sodium. Making your own would take too much time.
Can I freeze leftovers?
Yes, posole freezes very well for up to 3 months. Let cool completely before transferring to a freezer bag or container. Reheat frozen posole over medium heat, adding broth as needed.
Help, my posole is bland! What should I do?
Don’t be afraid to amp up flavor to your taste. Add more spices, salt, acidity from lime juice, or heat from sliced jalapeños or hot sauce. Taste and adjust as you go.
I don’t eat chicken. Can I make vegetarian posole?
Absolutely! Omit the chicken and use vegetable broth. Add extra hominy and beans for heartiness. Saute mushrooms, peppers or sweet potato for extra flavor.
Enjoy Your Homemade Chicken Posole!
Now you’re ready to enjoy piping hot bowls of chicken posole packed with all the flavors of classic Mexican comfort food. With flavor-building techniques and quick shortcuts, you can skip long simmering times but still achieve a rich, complex posole.
Get creative with spices and garnishes to make it your own. Just be sure to top each steamy bowl with plenty of fresh toppings.
