Easy Chicken Posole Verde

I feel like posole fever seems to be sweeping the restaurant world lately.

And I must admit, this makes me very happy.

Like, if I were writing this post over text, it would include all of the hand-clapping, heart-eyed, confetti-popping emojis possible. Because I’m a mega fan of this classic Mexican hominy stew. And while I have nothing against a good chicken tortilla soup, it’s about dang time that posole was given its time in the spotlight on too. Because if you’re looking for something to warm you up on a chilly winter day, it doesn’t get more comforting than this.

And if you’re looking for a quick 20-minute dinner recipe to make on the stove (or let it simmer away all day in the slow cooker), it also doesn’t get much easier than this.

Allow me to introduce you to my favorite recipe for Easy Chicken Posole Verde.

First, a fun fact. Do you know where posole (also sometimes spelled pozole) gets its name?!

Well from pozole, of course. The word “pozole” in Spanish actually means hominy, which is the rockstar ingredient of this soup. (And if you’re also new to hominy, it’s basically maize/corn that you can find in the canned goods section of your grocery store.)

While the hominy is a must in traditional posole, just about everything else can be varied. You can make posole rojo (red) or posole verde (green). You can make it with pork (traditional) or chicken (easiest) or turkey or vegetarian. You can make it super spicy or mild. Basically, you can make it however you’d like. :)

My favorite version is this 20-minute recipe. It’s goes the “verde” route, using lots of Old El Paso diced green chiles and a traditional poblano pepper. It’s made with shredded chicken (rotisserie for the win!), or I’ll occasionally use some of my leftover slow cooker shredded chicken or slow cooker crispy carnitas. And I like to garnish the heck out of it with avocado, radishes, cilantro and some lime wedges.

I made this version fairly mild, since I was serving it to friends with varied preferences on spice. But if you’d like to kick it up a notch, just add in some diced jalapeno or serrano peppers along with the mild poblano.

The best part?? It can be ready to go on the stove in about 20 minutes, more or less. Or, you can toss all of the ingredients in your slow cooker and let it do all of the cooking while you’re at work during the day.

Easy peasy.

And ridiculously good.

[Insert all of the happy smiling emojis.]

Easy Chicken Posole Verde

4.93 from 13 votes

Prep Time: 8 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 20 minutes minutes

Makes: 6 -8 servings

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This Easy Chicken Posole Verde recipe is ready to go in just 20 minutes on the stove, or you can let it simmer in the slow cooker all day. It’s flavorful, naturally gluten-free, and SO comforting and delish!

Ingredients

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• 1 tablespoon olive oil
• 1 small yellow onion, peeled and diced
• 1 large poblano pepper, cored and diced
• 3 cloves garlic, minced
• 3 (4-ounce) cans Old El Paso diced green chiles
• 6 cups chicken stock
• 2 (14-ounce) cans white hominy, drained and rinsed
• 3 cups cooked shredded chicken
• 2 teaspoons ground cumin
• 1 teaspoon salt, or more/less to taste
• garnishes: diced avocado, chopped fresh cilantro, crumbled cotija cheese, thinly-sliced or julienned radishes, lime wedges

Instructions

• ▢
  Heat oil in a large stockpot over medium-high heat.  Add onion and poblano and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally.  Add the garlic and saute for an additional minute, stirring occasionally.  Add the diced green chiles, chicken stock, hominy, chicken, cumin and salt, and stir to combine.  Continue heating until the soup reaches a simmer.  Reduce heat to medium-low and simmer for at least 5 minutes.  Taste, and season with extra salt and pepper if needed.
• ▢
  Serve warm, topped with your desired garnishes.

Notes

This soup can also be made easily in the slow cooker.  Just add all of your ingredients (minus the garnishes) to your slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours until the onions are cooked through and soft.  Serve warm, topped with your desired garnishes.

Additional Info

Course: Soup

Cuisine: Mexican

Did you make this?Let me know how it turned out in the comments below!

This is a sponsored post in partnership with Old El Paso. I am partnering with them this year to bring you all sorts of fresh new Mexican recipes, and all opinions are my own as always. Thanks for supporting the brands that help make this site possible.