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With my chicken posole recipe, you’ll never need your other chicken soup recipes again! Chicken posole is one of the dishes I order most often at Mexican restaurants because I was always afraid I couldn’t replicate that deep, slow-cooked flavor at home. But making Mexican chicken recipes isn’t as intimidating as I thought!
All that punchy, rich flavor is just as accessible to replicate as other chicken recipes, and I’m here to show how you too can have chicken posole for dinner tonight!
Put aside your other pasta recipes — we’re having soup tonight!
What I Love About This Recipe
Any time I manage to recreate a restaurant favorite at home, I rejoice! That’s what I love most about my chicken posole recipe, but I also love:
- Simple ingredients
- Bold flavor
- Uses the whole chicken – no waste!
- Crowd-pleasing yumminess
How To Make Chicken Posole Recipe
My chicken posole recipe may seem overwhelming, but I promise you, it’s not!
You’ll start by boiling a whole chicken. Then remove the chicken and add hominy to the cooking water, and boil until tender. Meanwhile, cool the chicken, and shred into pieces. When the hominy is done, add the chicken back to the pot, and you’ve got soup!
Recipe Notes
There are only a few ingredients in this chicken posole recipe, so you want to make sure you get the right ones for each. Read on!
Ingredient Notes
Chicken: You’ll use a whole roasting chicken for this chicken posole recipe, which is great for your wallet, as whole chickens tend to be much cheaper than the butchered pieces. But be sure to handle your raw chicken carefully! Follow all proper washing guidelines to prevent illness.
Hominy: What, exactly, is hominy? Hominy is a type of processed corn that gives the corn a different flavor and utterly unique texture! Fluffy and chewy, once you try hominy, you’ll love it!
Garlic: Do you really chop a whole head of garlic in half? Yes! This is a common way to infuse garlic flavor into a broth. Chop, drop, and let simmer!
Herbs: Making herb bundles can be slippery and difficult. Luckily, there’s an option called sachet, where you make a little baggie to store your herbs in the broth. I love this step by step on how to make one!
Storing Tips
Treat this chicken posole recipe as you would any other chicken soup! Read on for my storage tips.
Can You Freeze This?
Yes! You can freeze my chicken posole recipe for up to six months. Your flavor will be just as good as it was when you made it!
But be sure to thoroughly cool your soup before you store it so you don’t get any condensation. Condensation leads to freezer burn, which will definitely funk up your soup.
Make Ahead Tips
Much of this chicken posole recipe relies on the long-simmering times to infuse flavor into the broth. But to speed things along, you can always transfer this dish to an Instant Pot, and then finish it off on the stovetop.
How Long Can You Keep This In The Fridge?
Once finished and cooled, you can store your chicken posole recipe in the fridge for up to four days. I actually think the soup tastes better the second day — the flavors have had a chance to really deepen and settle together, so each bite is a burst of herbs and chicken!
More Chicken Soup Recipes
You’ve got months of cold nights ahead of you — you need plenty of chicken noodle soup recipes to keep you warm! Here are some favorites:
- Chicken Noodle Casserole
- Crockpot Chicken Noodle Soup
- Instant Pot Chicken Noodle Soup
- Chicken Noodle Soup
- Caldo de Pollo
- Chicken Taco Soup
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Chicken Posole
Ingredients
- 1 (3-4 pounds) whole roasting chicken, rinsed, giblets discarded
- 1 white onion, peel removed, cut in half
- 2 heads garlic, cut in half
- 1 tablespoon salt
- water, or Caldo de Pollo
- 1 (25-ounce) can hominy, drained
- 1 bunch fresh thyme, rinsed, tied in a bundle with butchers twine
- 1 bunch fresh oregano, rinsed, tied in a bundle with butchers twine
- 2 tablespoons chicken flavor Better Than Bouillon
Toppings:
- avocados cubed
- white onion chopped
- cabbage finely shredded
Instructions
- In a large pot add chicken, onion (1), garlic (2 heads), and salt (1 tablespoon). Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Over medium heat bring to a boil then reduce heat and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. Skim off foam while simmering. Add more water as needed to keep the chicken covered while simmering.
- Carefully transfer chicken to a cutting board. Remove onion and garlic and discard. Allow to cool.
- Add hominy (1 can), thyme (1 bunch), oregano (1 bunch), and Better Than Bouillon (2 tablespoons) to the chicken stock. Bring back to a simmer and cook until the hominy is soft for about 1 1/2 hours.
- When cool enough to handle shred into bite-sized pieces. Discard bones and skin.
- When hominy is soft, remove thyme and oregano bundles and add chicken back to pot. Heat through. Adjust salt and pepper to taste. Ladle into individual bowls, top as desired and serve.
Nothing beats this chicken posole. It’s so simple to make
I couldn’t agree more. Thanks Alex! 🙂
Worst recipe I’ve ever seen. Your from California right?
Well, I’m guessing you’re objecting to the herbs. I understand that this recipe is a bit unusual in that way. The recipe was given to me by a friend who immigrated to the U.S. from Mexico. This is how her Mexican mother made it. If you think its a bad recipe, I suspect you haven’t even tried it! It’s absolutely delicious.
Kathleen, your answer to Burney Drawe is SUPERB !!!!! … I love your amazing easy recipes, so does my church! Keep up the good work. God bless you!
Hey Jeanne! Im so happy you and your church are enjoying my recipes! Thank you for being part of our community! 🙂
I use Better Than Bouillon all the time, but for an even deeper flavor that rivals restaurant style, use Knorr Homestyle Stock. You can usually find it at Walmart. It’s a sleeve about 6 inches long by 2 inches high that holds 4 little pots of a gelatinous concoction that turns soups and gravies into heaven. They used to have it in beef, too, that made out of this world gravy, but for some unknown reason they discontinued that flavor. Anyway, try the stock pot next time you make this recipe.
Oooh thanks for the tip, Donna! I’ll definitely give it a try! ❤️