Mexican Chicken and Hominy Soup

    2 hours 30 min

    Also known as posole. This is a super-hearty and delicious soup. It's traditionally served on special occasions, but you can enjoy it whenever you feel like something warm and comforting. Perfect for the cold winter months.

    155 people made this

    Serves: 10 

    • 1.2kg skinless, boneless chicken breast fillets
    • 4 tablespoons vegetable oil, divided
    • 1 onion, chopped
    • 3 cloves garlic, finely chopped
    • 2.5 litres chicken stock
    • 700ml water
    • 1 teaspoon dried oregano, crumbled
    • 2 teaspoons salt
    • 4 tablespoons chilli powder or to taste
    • 500g white hominy, rinsed and drained
    • 1 recipe tostada shells

    Prep:20min  ›  Cook:2hr10min  ›  Ready in:2hr30min 

    1. Heat 2 tablespoons oil in a deep frying pan over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes. Remove from frying pan, drain and cool. When completely cooled, shred chicken with two forks.
    2. Heat remaining 2 tablespoons oil in the same frying pan over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the frying pan. Stir in the chicken stock, water, oregano, salt and chilli powder.
    3. Reduce heat to low, cover and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chilli powder, if desired. Serve in soup bowls with 1 tostada shell per serving. Garnish as desired.


    Hominy is available in tins and can be found in Hispanic or Mexican grocery shops. If unavailable, use tinned sweetcorn instead.

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    Reviews in English (149)


    This was great! Tastes just like the homemade Pozole my Mexican friends make! I cubed and browned 2lbs of chicken. Then in large pot browned 1 large onion and 3 cloves of garlic - added chicken, water, chicken broth, 2 Tbsp chile powder, dash of salt, and oregano and left it cook for about 80 min. Then added hominy and cilantro. Served with lime, radishes, tostadas.  -  07 Apr 2008  (Review from Allrecipes US | Canada)


    Yum yum yum yum yum! This was great. Instead of cooking the chicken I used a store bought roasted chicken and took the skin off. I didn't have enough but it still turned out fine. The only other modifications I did were to cut back to 1T of oil, use Mexican oregano instead of regular, and I only used about 3T of chili pepper because we don't like really spicy food. This amount was perfect for us. The broth tasted just like restaurant Posole...the only difference was the chicken instead of pork but that was just as good or even better!  -  01 Feb 2009  (Review from Allrecipes US | Canada)


    I have been looking for a long time for an easy posole recipe. This is it!! My husband is Mexican and when I go to his families house they use other kinds of meat and I didn't want to have to go through the hassle like they did. My husband came home from work and I served this with some radishes, lime, and little raw cabbage for toppings. He loved it!! Thanks for the great recipe.  -  09 Mar 2009  (Review from Allrecipes US | Canada)