Chicken Posole Verde

The king of chicken soups.

4 servings

Time: 1 hr 30 mins

Ethan ChlebowskiBy Ethan Chlebowski
Photography by Ethan Chlebowski

Whether you have it rojo, blanco, or verde, what makes a posole a posole is the use of hominy. Hominy are dried corn kernels that have been treated with an alkaline solution. It can be ground for masa, or cooked and used in soup like we are doing today.

Ethan Chlebowski

Ethan Chlebowski

CREATOR

Ingredients

  • Aromatics & vegetables

    • tomatillos
      , husk removed
      12-15
    • poblano peppers
      , halved
      3-4
    • ghost pepper
      1
    • serrano peppers
      , halved
      2
    • yellow onion
      , finely chopped
      1
    • garlic
      , minced
      6 cloves
  • Chicken, dried spices, & cooking liquid

    • whole chicken
      1
    • chicken stock
      1800 g
    • hominy
      850 g28 oz can
    • cumin
      3 g
    • ground coriander
      2 g
    • chili powder
      2 g
    • salt
    • black pepper
  • Toppings to taste

    • pickled onions
    • jalapeños
      , sliced
    • crema
    • radishes
      thinly sliced
    • cilantro
    • cotija cheese
    • limes
    • pepitas

Method

Step 1: Broil the vegetables & chop with aromatics

Turn the oven on at 500° F/260° C.

Spread tomatillos, poblano and serrano peppers on a large tin foil rimmed baking sheet. Broil for 5 minutes until blackened and charred. Let cool 10 minutes.

Meanwhile, finely chop the yellow onion and garlic cloves. Add them to a bowl.

Once cooled, finely chop the tomatillos, poblanos, and serrano peppers and add them to the bowl.

Step 2: Sear & brown the chicken

Cut the whole chicken into 10 pieces.

Next, heat a thin layer of vegetable oil in a large Dutch oven over medium-high heat.

Liberally season the chicken pieces with salt and pepper.

Add them to the Dutch oven to and brown on all sides. Set the chicken pieces on a plate and turn the heat to medium-low.

Step 3: Sauté the vegetables & ground spices

To the same pot that the chicken was browned in, add the bowl of chopped vegetables, ground spices, and a pinch of salt to the pot. , stirring occasionally, for 10-15 minutes.

Set the heat to low and sauté for another 15-20 minutes until everything is and .

Step 4: Simmer the chicken, shred, finish soup with hominy

Pour in the chicken stock and the pot.

Add the browned chicken pieces. Bring the soup to a and cook, uncovered, for 20-30 minutes.

Remove the chicken pieces and shred them, picking out any bones or inedible pieces. Return the shredded chicken to the soup and add the hominy.

Taste it and add salt and pepper as needed.

Step 5: Serve, garnish, & enjoy

Serve in bowls and top with pickled red onion, sliced jalapeño, crema, radish, cilantro, cotija, fresh squeezed lime, or any other desired toppings.

LET'S COOK!

FAQ

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