Easy Chicken Posole with Hominy and Chiles
Chicken Posole
A comforting Mexican soup with tender chicken, hominy, and aromatic chiles. Perfect for cozy weeknight dinners.
Nutrition (per serving)
Posole is one of those beloved Mexican dishes that feels like a warm hug in a bowl. This version strips away the complexity without sacrificing a single bit of authentic flavor—perfect for a weeknight when you want something hearty and satisfying but don't have hours to spend in the kitchen.
What makes this posole so special is how the chicken becomes incredibly tender as it simmers in that rich, flavorful broth, while the hominy soaks up every ounce of those delicious chile flavors. Topped with your favorite garnishes—fresh cilantro, crisp radishes, a squeeze of lime—it's a dish that feels rustic and homey yet impressive enough to serve to friends.
Ingredients
- Boneless, skinless chicken breasts:1.5 lb
- Chicken broth:8 cups
- Canned hominy, drained and rinsed:3 cans (15 oz each)
- Dried guajillo chiles:4 pieces
- Dried ancho chiles:3 pieces
- Onion, quartered:1 medium
- Garlic cloves:4 cloves
- Cumin:1 tsp
- Oregano:1 tsp
- Salt and pepper:to taste taste
- Olive oil:1 tbsp
Instructions
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Remove the stems and seeds from the dried chiles. Toast them lightly in a dry skillet over medium heat for about 1 minute, then soak in 2 cups of hot water for 10 minutes until softened.
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While the chiles soak, heat olive oil in a large pot over medium-high heat. Add the quartered onion and chicken breasts, then pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.
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Remove the chicken from the pot and set aside to cool slightly. Shred it into bite-sized pieces using two forks.
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Drain the softened chiles and add them to a blender along with 1 cup of the soaking liquid, garlic cloves, cumin, and oregano. Blend until completely smooth.
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Strain the chile mixture through a fine-mesh sieve into the pot with the broth, pressing to extract as much flavor as possible. Discard the solids.
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Add the shredded chicken and drained hominy back to the pot. Stir well and simmer for 10 more minutes until everything is heated through and flavors are melded. Season with salt and pepper to taste.
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Ladle into bowls and serve with your favorite toppings like fresh cilantro, sliced radishes, diced onion, thinly sliced cabbage, and lime wedges on the side.
Tips & Notes
- Don't skip toasting the dried chiles—it really deepens their flavor and makes a noticeable difference.
- Make-ahead friendly: This posole actually tastes even better the next day as the flavors continue to develop. Store in the fridge for up to 4 days.
- For extra depth, roast your onion and garlic in the oven at 400°F for 20 minutes before adding to the blender.
