Mexican Chicken and Hominy Soup

    Mexican Chicken and Hominy Soup

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    About this recipe: 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.

    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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