Tender white meat chicken, caramelized onions and sweet hominy combine with earthy warm spices to make this amazing Green Chile Chicken Posole. Top your stew with crunchy cabbage, thin slices of radishes and chunks of avocado - hearty and delicious!
Next time try this New Mexico Posole Recipe - this traditional Mexican stew is a red pozole made with pork and it's amazing!
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Why you'll love this recipe
✔️ hearty and delicious.
✔️ authentic flavors.
✔️ This stew is rich and flavorful, but easy to make.
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- boneless skinless chicken breasts, boneless skinless chicken thighs or even a whole chicken
- white onion
- minced garlic
- green chili enchilada sauce
- jar of salsa verde sauce or green Chile sauce
- canned diced green chiles - charred poblano peppers.
- canned hominy
- cumin, salt, green chili powder and coriander
- water, or you can use chicken broth if you'd prefer.
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the oven.
- Add the spice rub ingredient to a large plastic bag.
- Add the chicken breast to the bag, massaging the spices into the chicken.
- Dice the onions and minced the garlic. Set aside.
- Heat a large stock pot or dutch oven over medium heat. When hot, add the olive oil and brown the chicken breast on both sides.
- Next, add the onions to the pot and give them a quick sauté - about two minutes.
- Add the minced garlic and continue to sauté another few seconds until the vegetables become fragrant.
- Add all of the remaining ingredients.
- Tightly cover and place in the preheated oven for two hours.
- Remove from the oven, take the chicken breasts out of the stew and shred. Return to soup, mix and serve.
Crock Pot Instructions
This can be made in the slow cooker.
- Add all of the ingredients to the crockpot, cover and set on low.
- Cook for 8 hours.
- Remove chicken breasts and shred. Return the shredded chicken to slow cooker stir to combine and enjoy!
Equipment
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FAQ's
You'll see me use the two words interchangeably as both are correct. Posole can have a red or green sauce and the meat will be pork or chicken. Both are stuffed with hominy. Pozole is traditionally served on Christmas Eve, however anytime is a great time for this delicious soup!
The spices are simple - cumin, salt, green chili powder and coriander. Don't have green chili powder? You can substitute with red or simply omit it. Green chili gives it a punch of heat. If you're looking for that heat, pile on the jalapeños.
I developed a recipe you can make no matter where you live! It was important that you can make Verde Chicken Pozole too! Here's what I use for authentic flavor - chicken breast, canned green chilis, onion, garlic, hominy, green chili enchilada and verde sauce.
If you haven't tried hominy (I mean tried it since you were five and decided you hated it!), or if you're absolutely in a pinch, substitute with a couple of bags of frozen corn.
Things to know
When you're ready to serve the green pozole, set up a bounty of delicious toppings.
Top with your favorite garnishes! Thinly sliced cabbage, chunks of creamy avocados, thinly sliced radishes, diced white onions and some spicy jalapeños are all tasty toppings for this traditional Mexican soup. Creamy sour cream will help cool the heat.
- thinly sliced green cabbage
- sliced radishes
- thinly sliced jalapeno peppers
- fresh cilantro
- diced red onion
- a dollop of sour cream
- diced avocado
- lime wedges, topping with a squeeze of lime juice, it makes the meal!
If you want all of my BEST tips and tricks on how to make Homemade Soups and Stews, click here!
Variations
Related recipes
Here are more delicious Mexican flavors to enjoy!
- Red Enchilada Sauce - for great authentic flavor this is the best red chile sauce you'll ever try!
- Baja Fish Tacos - these grilled tacos are a quick and easy meal!
- Homemade Barbacoa Beef Tacos - spicy and delicious!
- Creamy Guacamole Dip - no party is complete without this appetizer!
- Roasted Hatch Green Chile - another quick and easy dip.
- Cinco de Mayo Party Food Recipes - here's where you go for all the favorite Mexican food recipes!
Serve with
Be sure to serve the topping so everyone can add their favorites and customize their bowl.
- This recipe for King Ranch Chicken Casserole would make this a hearty, delicious meal
- Mexican Fruit Salad recipe is so bright and fresh!
- Don't forget the chips! A big bag of your favorite tortilla chips makes this meal perfect!
Still not sure What to Serve with Posole? Find your answers here! Oh, and if you want to know the difference between Pozole and Posole, click here!
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Green Chili Chicken Posole
Ingredients
- Spice Mix
- 1 tablespoon cumin
- 2 teaspoon salt
- 1 teaspoon green chili powder optional
- ½ teaspoon coriander
- Stew
- 2 chicken breasts boneless skinless
- 2 28 oz. cans hominy drained
- 28 oz. green chili enchilada sauce
- 12 oz. verde sauce
- 8 oz. diced green chilis mild
- 1 white onion diced
- 1 tablespoon garlic minced
- 2 tablespoon olive oil
- 2 cup water or chicken stock
- Optional toppings - thinly sliced cabbage, radishes, jalapeños, avocados and sour cream
Instructions
- Preheat the oven to 325 degrees.
- Add the ingredients for the spice mix into a large plastic bag. Add the chicken breast into the bag, massage in the spices, set aside.
- Dice the onions and minced the garlic. Set aside.
- Heat a heavy bottom pot over medium heat. When hot, add the olive oil and brown the chicken breast on both sides - 2 to 3 minutes per side.
- Next add the onions to the pot and give them a quick sauté - about two minutes. Add the minced garlic and continue to sauté another few seconds until the vegetables become fragrant.
- Add the remaining ingredients - enchilada & verde sauce, green chilis and hominy.
- Tightly cover and place in the preheated oven for two hours.
- While the stew is baking in the oven prepare the toppings. Slice the cabbage, jalapeños and radishes. Dice the avocado right before serving.
- When you remove the stew from the oven, pull out the chicken breast. Shred with two forks and return the chicken to the stew, mix together well.
- Top with garnishes, serve and enjoy!
Notes
- thinly sliced cabbage
- chunks of creamy avocados
- thinly sliced radishes
- diced white onions
- spicy jalepenos
- sour cream
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Nutrition
I've said it before and I'll say it again - Fresno has the BEST Mexican Food. Authentic warm flavors, carnitas, enchiladas and taquitos that will make your mouth water! Refried beans, pinto beans and black beans better than any I've ever tried.
Trips to hole-in-the-wall hidden gems that I would not enter by myself, only to walk through the door and be welcomed by the warm family atmosphere and the unique flavors they share with our community.
Having said that, my love of Authentic Pozole comes from New Mexico! We've made a couple of trips to New Mexico visiting our friends Ron and Michelle and I go out of my way to find a big bowl! Chunks of pork or chicken, simmered in a rich red or green sauce, packed with hominy.
Rich, thick and delicious!
When I was a kid, I remember Mom trying to make Don and me eat it. I'm pretty sure we just fed it to the dog under the table. 🤣🤣🤣 You can relate, right?
If you haven't tried hominy (I mean tried it since you were five and decided you hated it!), or if you're absolutely in a pinch, substitute with a couple of bags of frozen corn.
First published October, 2017, last updated May 26, 2066
K.C. says
I couldn't decide between the "Authentic New Mexican Posole" and this "Green Chile Chicken Posole", so I made them both. They were an absolute hit. I was blown away by the flavors from the first taste, and guests said it was the best 'soup' they had ever had. Everyone tried both. Some liked this a bit better, and some liked the red a bit better, but they all said it was the best. I took all the other posole recipes out of my recipe binder. I am from New Mexico, and I miss the food so much. This is a taste of home.
Debra Clark says
I am honored K.C. - what wonderful feedback. It's an honor to give you a taste of home!! worked so hard on this recipe to perfect it and I'm glad it stands up and carries those cherished food memories. I couldn't think of a better meal to usher in the new year. I'm glad it was such a hit!! Happy New Year!!! Deb
Lyn says
We had this wonderful pozole for our Super Bowl dinner in front of the tv. It was easy to make and super delicious. We loved the shredded cabbage and the radishes for their crunch and flavor. The only 2 changes I made to the recipe were using rotisserie chicken and adding several small carrots (thinly sliced).
Debra Clark says
That sounds fantastic Lyn - you're making me hungry for Pozole! Thanks for taking the time to leave your comment.
Michaela Kenkel says
You had me at green chile!! This chicken pazole looks perfectly spiced and I can't wait to serve it this weekend!
Bowl Me Over says
It's just the BEST!! I hope you really enjoy this stew!
Jennifer Stewart says
I was so excited when we moved to the southwest so I could start getting authentic Mexican recipes but I can just make this and it's even better than here. But I will say that I get to use regional Hatch Chiles in it!
Bowl Me Over says
Hatch chilies are the BEST!!! You'll love this Jennifer!
Julie says
I love this updated version of this posole! I swear the combination of green chili and chicken was meant to go together and one of my very favorite flavor profiles!
Bowl Me Over says
Soooo tasty! You'll enjoy this meal, I promise you!
michele says
I had this recipe on my must make list for a while and finally got to it this weekend. It was so easy to make, but still had the best flavors in the soup. We loved the added crunch with the cabbage and radishes. I'll definitely be making this a part of our regular soup rotation,,, it was delicious!
Kathy says
This is such a hearty and delicious soup! I love hominy and all the spices you use in this recipe. A must make this season!
Madi says
I've been wanting to try making posole recently! I have to give this a try!