This post may contain affiliate links. Please read our disclosure policy.
My chicken posole recipe brings the deep, slow-cooked flavors of your favorite restaurant bowl right to your kitchen. If you love Mexican chicken dishes but thought the restaurant taste was out of reach, this recipe will change your mind. It’s straightforward, uses simple ingredients, and rewards patience with a rich, comforting broth and tender shredded chicken.
This posole delivers bold flavor without complicated steps — perfect for a cozy dinner tonight.
Set aside the pasta; tonight we’re making a hearty soup.
What I Love About This Recipe
Recreating a restaurant favorite at home is always satisfying. Here are the reasons this chicken posole is one of my go-to recipes:
- Simple, everyday ingredients
- Big, layered flavor from slow simmering
- Whole chicken is used, so nothing goes to waste
- Feeds a crowd and warms the whole house
How To Make Chicken Posole
Don’t be intimidated — the method is simple. Start by simmering a whole chicken to build a flavorful stock. Remove the chicken, then add hominy to the pot and simmer until tender. While the hominy cooks, let the chicken cool slightly and shred it. Once the hominy is done, add the shredded chicken back to the pot, heat through, and serve with your favorite toppings.
Recipe Notes
There are only a few components in this posole, so choosing the right ingredients and handling them properly will give you the best results.
Ingredient Notes
Chicken: A whole roasting chicken (3–4 pounds) is economical and adds excellent flavor to the broth. Handle raw poultry carefully and follow food-safety practices when rinsing and preparing the bird.
Hominy: Hominy is processed corn with a unique, chewy texture that brightens the soup. Use canned hominy for convenience and drain it before adding to the stock.
Garlic: Splitting whole heads of garlic and simmering them with the chicken infuses the broth with mellow, savory garlic flavor without overpowering it.
Herbs: Tie thyme and oregano into bundles or place them in a sachet so you can easily remove them after cooking. Fresh herbs add an aromatic depth that defines classic posole.
Storing Tips
Treat this posole like any chicken soup when storing. Cool it thoroughly before refrigerating or freezing to preserve texture and flavor.
Can You Freeze This?
Yes. Freeze cooled posole in airtight containers for up to six months. Thorough cooling prevents excess condensation, which can cause freezer burn and affect taste.
Make Ahead Tips
The long simmer time is what builds the broth’s flavor, but you can speed things up by using an Instant Pot to cook the chicken and hominy, then finish on the stovetop to adjust seasoning and texture.
How Long Can You Keep This In The Fridge?
Once cooled, store posole in the refrigerator for up to four days. Flavors often deepen overnight, so leftovers can taste even better the next day.
More Chicken Soup Recipes
If you love comforting chicken soups, here are other favorites you might enjoy:
- Chicken Noodle Casserole
- Crockpot Chicken Noodle Soup
- Instant Pot Chicken Noodle Soup
- Chicken Noodle Soup
- Caldo de Pollo
- Chicken Taco Soup
Tried This Recipe?
💌 Don’t miss the next cozy recipe — subscribe to the free newsletter so you’ll always have comfort food favorites at your fingertips. 💌
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a brief comment — I love hearing from readers and it helps others find the recipe.
And if you share a photo on Instagram, tag @gonnawantseconds — I enjoy seeing your creations!
Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Chicken Posole
Ingredients
- 1 (3-4 pounds) whole roasting chicken, rinsed, giblets discarded
- 1 white onion, peel removed, cut in half
- 2 heads garlic, cut in half
- 1 tablespoon salt
- water, or Caldo de Pollo
- 1 (25-ounce) can hominy, drained
- 1 bunch fresh thyme, rinsed, tied in a bundle with butchers twine
- 1 bunch fresh oregano, rinsed, tied in a bundle with butchers twine
- 2 tablespoons chicken flavor Better Than Bouillon
Toppings:
- avocados cubed
- white onion chopped
- cabbage finely shredded
Instructions
-
In a large pot add the whole chicken, one halved onion, two halved heads of garlic, and one tablespoon salt. Pour in just enough cold water to cover the chicken (about 3 quarts). Too much water will dilute the broth. Over medium heat bring to a boil, then reduce to a gentle simmer, partially covered, for 1 to 1 1/2 hours until the chicken is cooked through. Skim off foam as needed and add water if necessary to keep the chicken covered.
-
Carefully transfer the chicken to a cutting board. Remove and discard the onion and garlic. Allow the chicken to cool enough to handle.
-
To the stock, add the drained hominy, thyme and oregano bundles, and two tablespoons of chicken-flavored Better Than Bouillon. Bring to a simmer and cook until the hominy is tender, about 1 1/2 hours.
-
When the chicken is cool enough to handle, shred the meat into bite-sized pieces and discard bones and skin.
-
When the hominy is soft, remove the herb bundles and return the shredded chicken to the pot. Heat through, adjust salt and pepper to taste, and ladle into bowls. Top with cubed avocado, chopped onion, shredded cabbage, or your preferred garnishes.
Fans Also Made:
-
Green Chile Stew -
Mexican Chicken Soup
-
Pozole Verde
-
The Best Chicken Tortilla Soup
