Quick and Easy Chicken Posole

    Quick and Easy Chicken Posole

    Recipe photo: Quick and Easy Chicken Posole
    1

    Quick and Easy Chicken Posole

    (103)
    20min


    99 people made this

    About this recipe: This is a simple recipe for the traditional Mexican stew/soup. It takes less than 30 minutes to make from scratch and tastes fab. Chicken is simmered with spices, hominy (hulled corn), chillies and olives in a chicken stock. Enjoy during the cold winter months.

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1 large onion, thinly sliced
    • 2 cloves garlic, finely chopped
    • 2 teaspoons dried oregano
    • 1/2 teaspoon ground cumin
    • 825ml chicken stock
    • 1 (425g) tin white hominy
    • 1 1/2 (130g) tins chopped green chillies, drained
    • 30g sliced black olives, drained
    • 335g skinless, boneless chicken breast meat, cut into cubes

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender.
    2. Stir in stock, hominy, chillies and olives. Bring to the boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.

    Ingredients

    Tinned green chillies can be purchased in Hispanic speciality shops or online. If unavailable, substitute in fresh chillies to taste.
    Tinned hominy is available in Hispanic speciality shops. If unavailable, use tinned sweetcorn instead.

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    Reviews & ratings
    Average global rating:
    (103)

    Reviews in English (89)

    VeronicaOyama
    0

    Great recipe, if I do say so myself. ;-)  -  01 Jan 2017

    by
    79

    This may not be authentic, but it sure is good! Even my 2 year old ate this up. Only changes I made were to use a cooked chicken and added a can of diced tomatoes with diced green chili's. Topped with shredded monteray jack. Yummy!  -  03 Jun 2005  (Review from Allrecipes US | Canada)

    by
    70

    I used cilantro in place of oregano (didn't have any) and I added about 1 TBSP of Chili Powder. It turned out great! We added the Chili Powder because the broth had an odd look to it with white chicken, white hominy, clear chicken broth and green chilis (kind of a green cast). My son didn't like the look, so I added chili powder -- he loved it and asked me to make it again.  -  05 Jan 2005  (Review from Allrecipes US | Canada)

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