Description
This Green Chile Posole with Chicken is a hearty and flavorful soup made with tender shredded chicken, roasted green chiles, chewy hominy, and a bold, savory broth. Finished with fresh lime and cilantro, it’s comfort food with a spicy Southwestern twist.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 2 cups cooked or canned hominy, drained
- 1 cup roasted green chiles, chopped
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 5 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat a large pot over medium-high heat with a drizzle of oil.
- Sauté chopped onion for 3–4 minutes until translucent, then add garlic and cook for another minute.
- Add chicken thighs and season with salt, pepper, cumin, and oregano. Sear on both sides for 2–3 minutes.
- Pour in chicken broth and bring to a boil. Add green chiles and hominy.
- Reduce heat and simmer uncovered for 25–30 minutes until chicken is tender.
- Remove chicken, shred it with two forks, and return to the pot.
- Stir in lime juice and chopped cilantro. Adjust seasoning to taste.
- Serve hot with extra lime and fresh toppings if desired.
Notes
- Use fire-roasted green chiles for deeper flavor.
- Garnish with avocado, radishes, or queso fresco for extra texture.
- Freezes well—just add toppings after reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg