Chile-chicken posole is a Mexican soup built on hominy and tender chicken, bound together by a bold green sauce of jalapeños, garlic, green chiles, and fresh cilantro. It's a warming, one-pot meal that balances heat and herbaceous depth.
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Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.
Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes.
Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
Cool and refrigerate in an airtight container for up to 4 days; reheat on the stovetop over medium heat, thinning with additional broth if needed.
Yes. Canned hominy requires no pre-cooking; add it in the final 10–15 minutes to heat through. Adjust broth quantity if you use canned, as it's often packed in liquid.
No difference—both spellings refer to the same Mexican soup. 'Pozole' is the more common modern spelling.
Yes. Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding broth if it thickens. The soup tastes better the next day as flavors meld.
Chicken is cooked through when it reaches 165°F internally or when pieces break apart easily with a fork, typically 15–20 minutes of simmering.
Yes, or reduce to half a pepper and remove all seeds. The green chiles provide most of the heat; you can also use a mild variety or reduce their quantity.
