Chicken Posole Recipe
A hearty and flavorful Mexican soup made with chicken, hominy, and a rich broth.
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Main Ingredients
- 2 lbs Chicken thighs boneless, skinless
- 1 large Onion diced
- 3 cloves Garlic minced
- 1 tablespoon Olive oil
- 6 cups Chicken broth
- 2 cans Hominy drained and rinsed
- 2 teaspoon Ground cumin
- 1 teaspoon Oregano dried
- 1 teaspoon Salt to taste
- 1 teaspoon Black pepper to taste
- 1 bunch Cilantro chopped, for garnish
- 1 large Lime cut into wedges, for serving
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute.
3. Add chicken thighs to the pot and cook until browned on all sides.
4. Pour in the chicken broth, add hominy, ground cumin, oregano, salt, and pepper. Bring to a boil.
5. Reduce heat and let simmer for about 45 minutes, until the chicken is cooked through and tender.
6. Remove chicken from the pot, shred it using two forks, and return it to the pot. Stir well.
7. Serve hot, garnished with chopped cilantro and lime wedges on the side.
Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg