Healthy, quick and easy chicken posole verde – a delicious Mexican soup packed with flavor and a little spice! It’s comforting and satisfying.
I have never tried posole until I moved to Austin! I love soup in the colder months so I happened to take a risk and try it at a restaurant one time. Ever since, I’ve been in love with it. So if I see it on a menu, I make sure to order it.
I love how every restaurant here does it a little different. There’s also red posole, which is SO good. I’ll have to make an easy version of that next time. My favorite that I’ve tried here in Austin is at Fresa’s on S 1st. It’s so full of flavor and has amazing toppings. Also, it’s super cozy on colder days! Most of the posole that I’ve tried in Texas has been red, and I’m sure it’s so authentic.
However, this particular recipe is posole verde. Which is also so amazing. Mine is far from authentic but I promise it’s so easy and delicious. The main ingredients here are chicken, white hominy, onion, diced green chiles, salsa verde from a jar (I use Trader Joe’s – it’s pretty mild), chicken stock, lime, garlic and some seasonings.
What is hominy?
Hominy is made from whole corn kernels. They are soaked in lime solution or lye which then softens the outer hulls and gives them that soft and chewy texture! I buy white hominy in a can. You can find it in most major grocery stores by the canned corn!
Then of course you need some good toppings! I like to do shredded green cabbage, chopped cilantro and thinly sliced radish. You can also do some diced up avocado or some sliced jalapeños for extra spice. And some extra lime goes a long way too!
Some other recipe you will love:
I love how this recipe is easy, healthy, budget friendly and flavorful! What more can you ask for in a meal!? If you try this easy chicken posole verde make sure to rate and comment how you like it 🙂Print
1 tbsp olive oil
1 lb. chicken breast
1 (15 oz.) can white hominy, drained and rinsed
1 small yellow onion, finely chopped
4 cups chicken stock
1 (4 oz.) can diced green chiles
1/2 cup salsa verde from a jar, I use Trader Joe’s
1–2 cloves garlic, minced
1 tsp cumin
1 tsp dried oregano
juice of 1/2 a lime
salt and pepper to taste
thin sliced radishes
In a large soup pot add olive oil over medium heat.
Add onion and diced green chiles and cook for 3 minute, stirring occasionally.
Add garlic and let cook for about a minute, stirring frequently.
Add cumin, oregano, salt and pepper and cook another minute, mixing everything around.
Add hominy, chicken stock, and salsa verde. Bring to a simmer.
Once simmering, add chicken breast (if it’s thick cut into 2 pieces)
Cover pot and let cook about 20 minutes or until the chicken is done.
Remove chicken and shred with a fork and add it back.
Turn off heat and add lime juice. Taste and adjust seasonings if necessary.
Ladle into bowls and add desired toppings!