Green Chile, Chicken, Posole Soup

By • July 27, 2011 57 Comments

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Author Notes: I use mild green Poblano chili peppers for this soup. Eventually on the vine they turn red and when they do, they become very HOT. The green ones are relatively mild. All the ingredients are very fresh. can use canned posole and canned peppers. But why? The soup is very simple to make and all the steps are easy. Shortcuts will greatly sacrifice the taste. The extra time to make freshly cooked posole and freshly roasted peppers is well worth the effort. - dymnynodymnyno

Food52 Review: WHO: Dymnyno is a winery cook and vintner in the Napa Valley.
WHAT: A nourishing roasted poblano soup with minimal distraction.
HOW: Soak dried hominy, char and peel chiles, simmer, puree, and -- most importantly -- garnish.
WHY WE LOVE IT: Dymnyno stays focused here, and each ingredient shines. Chewy hominy and crunchy cabbage shore up the spicy broth while lime and oregano do a tango.

Serves 8

  • 2 pounds green Poblano chili peppers
  • 1 pound chicken breast, roasted or bbq'd
  • 2 cups posole (Rancho Gordo is my favorite)
  • 1 medium onion, diced
  • 1 large bunch of fresh oregano
  • 6 cups chicken stock
  • 1/2 head of Napa cabbage, shredded
  • 3 or 4 cloves of garlic, peeled
  • 1 lime, cut into wedges
  • salt to taste
  1. Soak the posole for at least 3 hours or overnight. Add 10 cups of water and about 3 or 4 cloves of peeled garlic and cook over medium heat for about 3 hours or until tender to the taste. Watch carefully as it is cooking and add more water as needed.
  2. Roast the Poblano peppers over a gas flame, under a broiler or easiest of all , on the BBQ. After all sides are blackened, cover them in a bowl or place in a plastic bag or paper bag. Cool and the skins will slip off effortlessly. Remove the stem and the seeds.
  3. Saute the onions in a little bit of olive oil. Roast the chicken breasts. (or BBQ them) Shred the chicken.
  4. In a blender, put the sauteed onions, the garlic cloves, about a third to half of the cooked posole, 3 tablespoons of fresh oregano, the peppers and 4 cups of the chicken stock and blend until smooth. (you may have to do a couple batches)
  5. Pour the blended mixture into the pot with the remaining posole and add the shredded chicken and the remaining 2 cups of chicken stock and simmer for at least an hour. If the soup seems too thick, add some more chicken stock or water.
  6. Shred the Napa cabbage and strip the leaves off the oregano. To serve the soup, ladle into soup bowls, put a small mound of cabbage on top and garnish with oregano. Serve with a wedge of fresh lime.

More Great Recipes: Cabbage|Chicken Breasts|Soup|Chicken|Soups

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Comments (57) Questions (4)


3 months ago Jan

I loved this soup! The store only had two Poblano chiles so I ended up with Anaheim instead. My parents LOVED this soup. It's a keeper ;)


6 months ago Heather

Lovely dish; thank you. I admit to using canned hominy/posole, but I so loved this, the next time I will go for un-canned. This will be a repeated way to enjoy our roast chicken. These fresh, simple ingredients come together deliciously.


7 months ago LadyVigilant

I made this last night for a friend of mine from Mexico. She raved on and on about it and called me this morning telling me that every time she thinks of my soup that her mouth waters and wants me to make it for her sister when she visits from Mexico. I did add 2 serrano peppers and simmered the chicken breasts in water and used that as part of the broth. So very grateful for this award winning recipe!


8 months ago Rodrigo

This is by no means pozole (which is spelled with a z), and no Mexican would ever spoil Poblano chillies like that!


8 months ago aargersi

Abbie is a trusted source on General Cooking.

Rodrigo while you are certainly entitled to your opinion, here at Food52 we maintain a positive and supportive community where constructive criticism and suggestions are welcome but we try to steer away from blanket judgment or assuming that our personal tastes should be reflected in every recipe. I would be willing to bet that there has been a roasted and blended poblano served in Mexico, and that it was as delicious as this soup is!!! I see that you are a new user here and I hope that you get years of enjoyment, education, and friendship from Food52!!!


8 months ago dymnyno

Rodrigo, The dish made with hominy is called pozole in Mexico, but it is usually spelled posole in the US. I have spent very little time in Mexico and have spent a lot of time in New Mexico so that is one of the reasons I call it posole. Please don't be offended!


9 months ago Jacob

The recipe calls for 3-4 garlic cloves and the instructions tell you to cook the posole with the 3-4 garlic cloves. Do you take the garlic out of the posole and put it in the blender or do you put 3-4 more cloves in the blender?


9 months ago dymnyno

Put the same garlic cloves that have been cooking in the soup into the blender. They are pretty easy to pick out of the soup. If not, I would suggest a breath mint after dinner.


over 1 year ago ksschapp

I made this soup a couple of months ago and had enough to freeze. After thawing out a quart, I have to say it was even better. My next batch will be doubled, so I can freeze more :)


over 1 year ago SopeGal

Pozole is not hominy - pozole is the final product.


over 1 year ago dymnyno

Please read further down the comments and see explanation by Rancho Gordo.


over 1 year ago RanchoGordo

To a point, it's a matter of taste, but poblano chiles have dense, dark green flavor that can't be beat. Hatch chiles are nice but they're much lighter and "greener" and to me, more generic. Chile season in the southwest is very romantic but pobalnos and hatch varieties aren't interchangeable. California or Anaheims are more similar to Hatch.


over 1 year ago Elaine Harris

Love the recipe but not the choice of chile! I'd use Hatch Chile for this and probably go for at least medium to give it a bite. You can order direct from the Hatch Chile Store at http://www.hatch-green.... Go for the roasted and frozen stuff as its much less work.


about 2 years ago Davis Bliss

Maybe it's just me, and i'm not crazy about food that veers off too far in the direction of peppers, oregano & lime-or perhaps my substitution for 4 of the 6 cups of chicken stock with a veggie stock adversely effected the final product, but this didn't do it for me. The richness that others spoke of in their comments wasn't i played with garnishes. In addition to the napa cabbage, oregano and lime, i also added a dollop of sour cream, some chopped avacado & hot sauce...yum! (I hope my experimenting with your soup doesn't offend you...)


about 2 years ago dymnyno

Of course when you changed all the ingredients in my soup you did not not end up making my soup at all! You made your own soup which you like better...congratulations.


about 2 years ago starvingfoodie

For the sake of authenticity, I hunted down dried posole (three grocers, including a Mexican specialty market that did NOT have it, hmph), but ohemgeeee was this worth it. So so so good. Flavors remind me of a chicken tomatillo soup I grew up on, but pureeing some of the ingredients gives it a wonderful, hearty consistency. I added cumin to amp the flavor a bit and preferred the dish topped with crushed tortilla chips instead of cabbage, which I found tricky to maneuver onto a spoon, (and the squeeze of lime is a must!) but nevertheless enjoyed every bowl like a treat. Thrilled to have leftover posole, plus it's hatch chile season, so I may try again soon with some of those added to the mix! Thank you for sharing!


about 2 years ago GSmodden

I made this last night. Unfortunately, I couldn't find dried posole, but my grocery store had canned hominy. So, I used that. I bet making it with the dried version is better, but I still loved how the soup turned out (and took less time to make) with the canned posole. It's a very hearty, comforting soup and totally worth the effort. Thanks for the great recipe.


over 2 years ago Ingrid Mendez Robledo

I have to say that I've tried some of your recipes (soups) and I Have to say that the word is not "Posole" is "Pozole" with Z, and means "spume" in Nahuatl. And thanks for the creativity on your dishes!. I hope this info help you :)


over 2 years ago dymnyno

Thank you! You say pozole and I say posole. I have seen it spelled both ways and the reason I chose "posole" is because I use my favorite Rancho Gordo products and they spell it "posole". Either way, I am glad that you like the soup.


about 2 years ago RanchoGordo

It's always dangerous translating Nahuatl to Spanish to English. A lot of things are spelled differently in Mexico, state to state. So correcting people is something you'll want to do very daintily.
In Mexico, Pozole refers to the finished dish. The corn is called maiz para pozole or nixtamal after it's been cooked and slaked. In the American southwest, we have the same tradition, only the grain AND the dish are called Posole. It's not new!


about 2 years ago RanchoGordo

I realize I am repeating myself from a message below! Hello middle age! but the thought is right. Relax about the names and obsess about good ingredients and you'll be ahead of the pack.


over 2 years ago kate.r.cochran

@dymnyno Is there a wine you'd recommend to pair with this? My first thought is a Gewürztraminer, but is there something that would pair a little better?


over 2 years ago boozeandsusan

Susan is a Recipe Tester for Food52

DELICIOUS and simple posole. Will make again!!


over 2 years ago Midge

This was so delicious! Love how the fresh oregano ties everything together.


almost 3 years ago RanchoGordo

This looks great!
re the word, in Mexico, it does only refer to the dish. In the US Southwest, it refers to the finished dish and the grain, which is also called hominy. The dried version is an American thing. I think it's superior to the canned, which is bland and has an off putting texture.


almost 3 years ago dymnyno

Thanks! I'm a big fan of your products.


over 3 years ago TheWimpyVegetarian



over 3 years ago Sagegreen