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–+ servings
Posole in a bowl with Radish and cilantro
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5 from 1 vote

Chicken Posole vs Pozole: A Flavorful Soup!

Craving a warm and flavorful dish? Try the Chicken Posole(Pozole), a soup/stew recipe made with hominy and delicious spices. Easy to make!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Roast the Chicken Breast2 hours
Total Time3 hours 35 minutes
Course: Dinner, Lunch, Main Dish
Cuisine: Mexican
Keyword: Posole, Soup
Servings: 10 Servings
Calories: 148kcal
Author: Belly Laugh Living

Ingredients

  • 2 Pounds Chicken Breast
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Cumin
  • 1 Tablespoon Chicken Bouillon
  • 2 teaspoons Garlic Powder
  • 1 Tablespoon Dried Oregano
  • 1 teaspoon Salt
  • 1 Tablespoon Chili Powder
  • ½ Tablespoon Olive Oil
  • 1 Large Onion
  • 31 Ounces Hominy (2 - 15 ½ Ounce Cans) Drained
  • 8 Ounces Green Chilies Canned or Roasted
  • 32 Ounces Chicken Broth

Instructions

  • Preheat the oven to 350 degrees.
    Mix together the spices. (Cumin, Chicken Bouillon, Garlic Powder, Oregano, Salt, Chili Powder)
    2 Tablespoons Cumin, 1 Tablespoon Chicken Bouillon, 2 teaspoons Garlic Powder, 1 Tablespoon Dried Oregano, 1 teaspoon Salt, 1 Tablespoon Chili Powder
    Spices in a bowl
  • Coat each chicken breast with 1 Tablespoon of the spices (reserve the rest of the spice mix)
    2 Pounds Chicken Breast
    Seasoning on a chicken breast
  • Put 1 Tablespoon olive oil in a saute pan. Sear the chicken over medium heat for a couple of minutes
    1 Tablespoon Olive Oil
    Seasoned chicken breast in a pan
  • Flip the chicken over. Sear the chicken on the other side.
    Chicken breast in a pan
  • Place the chicken in a casserole dish.
    Chicken breast in a casserole dish
  • Add ½ Cup of water to the saute pan and heat. This will remove all the spices that have stuck to the pan. (a little trick to save on using a lot of oil)
    Water pouring into a pan
  • Pour the water from the saute pan over the chicken in the casserole dish. Cover the dish with aluminum foil.
    Chicken Breast in a caserole
  • Bake the chicken for 2 hours. The chicken is going to fall apart.
    Chicken breast on a cutting board
  • Shred the chicken with a fork
    Shredded chicken in a cutting board
  • Chop onion. In a large pot add ½ Tablespoon olive oil and the chopped onions. Saute onions for about 3 minutes.
    ½ Tablespoon Olive Oil, 1 Large Onion
    Onions in a pan
  • Add the remaining spice mix to the onion. Continue to saute for about one minute.
    Onions and spices in a pan
  • Add the chicken broth and 2 Cups of water.
    32 Ounces Chicken Broth
    Chicken posole (pozole) in a pan
  • Add the shredded chicken to the broth. Bring to a boil and then turn down to simmer for 30 minutes
    Chicken posole (pozole) in a pan
  • Drain the canned hominy and discard the liquid. Add the hominy and chilies to the soup. Simmer for 30 minutes to infuse all the spices into the hominy.
    31 Ounces Hominy, 8 Ounces Green Chilies
    Chicken posole (pozole) in a pan with chiles
  • Place Posole in bowls
    Chicken posole (pozole) in a pan
  • Sprinkle your favorite topping on each bowl. We like cilantro, radishes, avocado or non-fat sour cream. Serve and enjoy with a nice cold beer!
    Posole in a bowl with Radish and cilantro

Nutrition

Calories: 148kcal | Carbohydrates: 5g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 807mg | Potassium: 435mg | Fiber: 2g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg