Chicken Pozole – Tender white meat chicken, caramelized onions and sweet hominy combine with earthy spices to make an authentic Green Chili Chicken Posole Recipe! Topped with crunchy cabbage, thinly sliced radishes and chunks of creamy avocado, this is the perfect meal in a bowl. This post has been updated from October 2017 to improve reader experience
Chicken Posole Recipe
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 thru 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 pozole comes from New Mexico! We’ve made a couple of trips to New Mexico visiting 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 sauce or green sauce, packed with hominy.
Rich, thick and delicious!
Chicken Pozole Recipe
Is it posole or pozole?
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.
What spices do you put in Green Chicken Pozole?
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’d hate to have you go out and buy a new spice for just one recipe, but here’ the deal, you’ll be making this again and again!
What ingredients are in pozole?
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.
Grocery list for Mexican Chicken Stew
- boneless, skinless chicken
- white onion
- garlic minced
- green chili enchilada sauce
- jar verde sauce
- can diced green chilis
- cumin, salt, green chili powder, coriander
Is there a substitute for hominy?
When I was a kid, I remember Mom trying to make Don and I eat it. Also 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!) then if you’re absolutely in a pinch, substitute with a couple of bags of frozen corn.
How do you make Verde Chicken Pozole?
- 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 heavy bottom pot 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.
What are the best toppings for chicken posole recipe?
- thinly sliced green cabbage
- sliced radishes
- thinly sliced jalapeños
- a dollop of sour cream
When you’re ready to serve, set up a bounty of toppings. Thinly sliced cabbage. Chunks of creamy avocados, thinly sliced radishes, diced white onions and some spicy jalapeños. Creamy sour cream will help cool the heat.
I found all the makings for this delicious meal at Grocery Outlet! click here to find a store near you.
If you want all of my BEST tips and tricks to make Homemade Soups and Stews click here!
Here are more delicious Mexican flavors to enjoy!
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Green Chili Chicken Posole
Mexican Chicken Stew with tender white meat chicken, caramelized onions and sweet hominy combine with earthy spices to make an authentic
- Spice Mix
- 1 tbsp cumin
- 2 tsp salt
- 1 tsp green chili powder optional
- 1/2 tsp coriander
- 2 chicken breasts boneless skinless
- 2 28 oz. cans hominy drained
- 28 oz. green chili enchilada sauce
- 12 oz. jar verde sauce
- 8 oz. can diced green chilis mild
- 1 white onion diced
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 2 cup water
- Optional toppings - thinly sliced cabbage, radishes, jalapeños, avocados and sour cream
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!
Add desired toppings -
- thinly sliced cabbage
- chunks of creamy avocados
- thinly sliced radishes
- diced white onions
- spicy jalepenos
- sour cream