Chicken Posole Recipe
A hearty and flavorful Mexican soup made with chicken, hominy, and a rich broth.
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Main Ingredients
- 2 lbs Chicken thighs boneless, skinless
- 1 large Onion diced
- 3 cloves Garlic minced
- 1 tablespoon Olive oil
- 6 cups Chicken broth
- 2 cans Hominy drained and rinsed
- 1 teaspoon Oregano dried
- 1 teaspoon Cumin ground
- 1 teaspoon Salt to taste
- 1 teaspoon Black pepper to taste
- 1 cup Cilantro chopped, for garnish
- 1 large Lime cut into wedges, for serving
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute.
3. Add the chicken thighs to the pot and cook until browned on all sides.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
5. Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
6. Add the hominy, oregano, cumin, salt, and black pepper. Simmer for another 20 minutes.
7. Serve hot, garnished with chopped cilantro and lime wedges on the side.
Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 500mg | Fiber: 5g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg