In Mexico, there are various types of posole (or pozole, the difference is mostly regional) – red, green, white, chicken, beef, pork. This recipe is not the traditional Pozole Rojo that is simmered for hours and is more of a stew using pork, dried chilies, and hominy. This quick and easy Chicken Posole Soup is full of traditional flavors with a few shortcuts to save on cooking time. The recipe is super simple, using canned enchilada sauce (red or green) and chicken stock. It’s not authentic but it really gives you the flavors you expect in Mexican cuisine without having to make everything from scratch.
I like to use boneless, skinless chicken thighs, but chicken breast or even rotisserie chicken can be used. The soup itself should be rather brothy, because what takes it over the top is the additional toppings such as radishes, red or green onions, avocado, shredded lettuce or cabbage, cilantro, a squeeze of lime, and tortilla strips for some added crunch. The tri-colored tortilla strips make the soup very colorful. This has become one of my favorite soups – the ultimate Mexican comfort food and the perfect family dinner. The bright, vibrant flavor and color will keep you coming back for spoonful after spoonful. Healthy, hearty and satisfying. Muy bueno!!
Chicken Posole Soup (Red or Green)
- 1 tablespoon vegetable or olive oil
- ½ large yellow onion, diced
- 2 cloves finely chopped garlic
- ¼ cup diced poblano pepper (optional)
- 1 quart chicken stock (Swanson’s Chicken Cooking Stock is my favorite), or more to adjust consistency
- 1 (15-ounce) can red or green enchilada sauce (choose mild, medium or hot to your taste)
- 1 teaspoon dried oregano
- 1 (25-ounce) can Juanita’s Mexican Style Hominy, or 2 (15-ounce) cans golden or white hominy, drained
- 1½ pounds boneless, skinless chicken thighs, cut into 1” to 1½" chunks
- Choice of Toppings – sliced green or diced red onions, diced radish, finely shredded lettuce or Napa cabbage, diced avocado, cilantro, lime, tortilla strips
- Add oil to a soup pot. Heat to medium high and add onion, garlic and poblano (if using). The poblano will add a little heat, so if you are not a “spicy” person, you might want to leave it out. Cook about 5 minutes until the onion is translucent.
- Add the chicken stock, enchilada sauce and oregano and bring to a boil.
- Add the drained hominy and return to a boil. Reduce heat to medium and cook for 5 minutes.
- Add the chicken, bring to a low boil and simmer until chicken is cooked. If the chicken is cut into 1” pieces, it won’t take more than 5-7 minutes.
- Taste and adjust seasonings. You can add a bit more chicken stock if it does not seem brothy enough. It may or may not need salt since the stock, enchilada sauce, and hominy all contain salt.
- Serve the soup in soup dishes with the toppings on the side for each person to add what they like.