Chile-Chicken Posole

  • Level: Easy
  • Total: 30 min
  • Prep: 16 min
  • Cook: 14 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound skinless, boneless chicken breasts, diced

1 teaspoon dried thyme

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

2 tablespoons vegetable oil

1 large white onion, diced

1 jalapeno pepper, chopped (remove seeds for less heat)

2 cloves garlic, minced

3 6-ounce cans whole green chiles, drained

1 cup fresh cilantro

4 cups low-fat, low-sodium chicken broth

2 15-ounce cans hominy, drained

Sliced avocado and radishes and/or baked corn chips, for garnish (optional)


  1. Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired. 
  2.  Photograph by Antonis Achilleos
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