Serves a Crowd
Green Chile & Chicken Posole Soup
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68 Reviews
eatchimac
March 30, 2021
Oh, I didn’t try Green Chile & Chicken Posole Soup Recipe. Now I can make it at home. So glad for sharing this recipe Now I can make it at home. It looks delicious. Now I can share your blog with my friend circle. I am so glad after seeing your recipe, Thanks for sharing this recipe. Food is one of the biggest topics of conversation online and offline. Keep it up, I am waiting for your next recipe!
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cosmiccook
October 1, 2020
Perfect timing!!!! I have 1/2 bag of Rancho Gordo Pozole left, Mexican oregano, already roasted, peeled hatch chilies & homemade chicken stock! That Pozole takes a LONG time to cook!
judy
July 20, 2020
I have been making this basic recipe for decades. I poach chicken thighs, no skin but bone in in chicken stock. Then I have a wonderful base for the soup. Let teh chicken cool, then tear it up and addd with the rest of the ingredients. I have used both dried pose and canned hominy. I generally go with the canned hominy now. I like the versions that are canned with lime. Not the citrus, but the lime used to gt the skins of the kernels of hominy. Adds more authentic flavor, iMHO. But this is an amazing dish. don't get too stressed about the ingredients. It is an easy dish to pull together. I also note that there are two types of oregano floating around here in the US: A Turkish or European version, and Mexican Oregano. Certainly go with the Mexican one if you can. (Just like basil and Thai basil have to very different flavor profiles). Can be found in Mexican food sections in those till bags of spices--and Penzy's sells a nice version. Smell them side-by-side, and you will notice the difference. But enjoy this soup either way. It is delicious. According to my MIL it is not supposed to be spicy, but she likes to add a kick of habanero to the pot!
Iamfullyb
December 15, 2018
I just made this and it was amazingly delicious! I followed the recipe exactly except that my local Mexican grocery store either didn’t understand what I wanted or I didn’t really know how to say what I wanted, so I ended up with canned hominem. I really wanted to try to cook the hominey from dried, but it was not to be. Could someone give me an estimate of how much two cups of dried pozole equals in canned hominey? I’ll definitely make this again!
katemcgill
November 20, 2018
I have made this soup so many times and just LOVE it! It is the perfect winter soup packed with flavor. I always have used canned hominy and it tastes great. I throw in diced avo and cilantro and I am one happy camper.
Amanda
November 25, 2017
We love this recipe. I've used canned hominy both times and one day I'll try the posole from scratch...one day. This is such a good, comforting meal with fresh flour tortillas to dip in the soup. I finish off with a dolop of sour cream (or greek yogurt) and chopped cilantro...delish.
Megan
November 22, 2016
Do I still need to soak it overnight? Should I make us a day ahead, or is it better cooked and eaten same day?
starvingfoodist
March 18, 2016
UPDATE: Made this for the second time after a first attempt a year ago and it was *so* lovely. A rich chicken stock as the base I think was a huge factor, and I used that to poach the chicken breast, rather than roasting or grilling. Combined with the roasted peppers, lightly caramelized onions and fresh oregano and lime, it was packed with flavor. The only minor tweaks I made were punching up the heat with a bit of cayenne and letting the shredded cabbage simmer in the broth. Wonderfully comforting dish!
Darlene R.
November 23, 2015
Tried this recipe using all the hominy in the blender and added cilantro, it was delicious. Guests, guessed it to be creamed soup it was so hearty. The chicken breasts make this a very calorie careful meal so long as one is careful with the condiments. I preferred, a pinch of cojita cheese, two small cuts of avocado, lime and cabbage. Yum!!!
Suzanna
September 29, 2015
People really! Pozole, posole, it doesn't matter, we're just cooking here! Trying to enjoy experimenting with other cooks recipes. If you want to make it, fine, if not, then don't! This should be fun, educational and enjoyable for everyone! I'm finished...(-:
Carol
September 28, 2015
I didn't try it yet but it sounds like the BOMB!!!!!!!!!!! Ya gatta love it!!!!!!!!!!!!!
Jan
June 8, 2015
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 ;)
Heather
February 27, 2015
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.
LadyVigilant
February 6, 2015
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!
Rodrigo
January 9, 2015
This is by no means pozole (which is spelled with a z), and no Mexican would ever spoil Poblano chillies like that!
aargersi
January 9, 2015
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!!!
dymnyno
January 9, 2015
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!
Jacob
November 20, 2014
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?
dymnyno
November 20, 2014
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.
[email protected]
March 30, 2014
I've made this twice. I wouldn't change a thing. Absolutely delish. AND, had enough leftover of first batch to freeze in foodsaver bag and it was even better. Anything pozole is wonderful to me!
ksschapp
March 29, 2014
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 :)
RanchoGordo
January 13, 2014
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.
Elaine H.
January 13, 2014
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-chile.com. Go for the roasted and frozen stuff as its much less work.
Davis B.
August 20, 2013
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 there...so 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...)
dymnyno
August 21, 2013
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.
starvingfoodist
August 15, 2013
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!
GSmodden
August 14, 2013
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.
Ingrid M.
April 24, 2013
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 :)
dymnyno
April 24, 2013
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.
RanchoGordo
June 3, 2013
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!
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!
RanchoGordo
June 3, 2013
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.
Renee B.
March 25, 2013
@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?
RanchoGordo
November 26, 2012
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.
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.
SKK
May 26, 2012
A well deserved wild-card win and thank you for sharing it with us. Have had the opportunity to make it many times and my guests not only love it, they ask for the recipe. It is rich and light at the same time! You are a gift, Mary.
Lizthechef
May 24, 2012
I remember seeing your posts and being intimidated by a Napa winery owner who was the personal chef at Constant Wines. Now, I know you as Mare, my friend - beautiful recipe.
hardlikearmour
May 24, 2012
Congratulations on a much deserved wildcard win! This soup is fantastic!
Johnny R.
May 24, 2012
Isn't Posole, the name of the prepared dish? When you say Posole are you really meaning dried Hominy corn?
dymnyno
May 24, 2012
. Rancho Gordo calls their dried corn "posole" or the English word "hominy". They are in the dried bean and corn business and I used their product, so that is what I called the dried corn that I used in the recipe.
Johnny R.
May 24, 2012
Thank you! That helps a lot...I'm going to make this tomorrow, it sounds wonderful!
themissingingredient
January 26, 2012
You should enter this in the chili contest. It's the best chili i'v ever had, even if it's notj traditional with beef and beans. Is that necessary for this contest??
TheWimpyVegetarian
January 27, 2012
I totally agree! I've made this a few times and just loved it, Mare!!!
dymnyno
October 17, 2011
Did you know that a lot of packaged beans are years old? Rancho beans and their other products are very fresh, so it takes less time soaking them and less time cooking. And, they taste fantastic! (I don't own the company; I just love their products)
hardlikearmour
October 17, 2011
I was at a potluck recently at SKK's place in Seattle, and she mentioned how good this soup is. I'm headed to the grocery to pick up ingredients to make this. Will report back with results.
hardlikearmour
October 19, 2011
Made this yesterday. Yum! It's hearty and delicious. I was short on oregano so added some cumin and coriander to compensate. Love all the textures. Great cool weather comfort food.
Lizthechef
October 17, 2011
How did I miss this??? Perfect way to get in the mood for our trip to Taos and Santa Fe next week...
dymnyno
October 17, 2011
I am SO jealous that you are going to Santa Fe! I love that place. Lots of good restaurants, too.
TheWimpyVegetarian
August 5, 2011
I love posole and I'm going to have to try this recipe really soon. It really looks wonderful, Mare! And congrats on the EP nomination!!!
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