Recipe

Green Posole

A wholesome, weeknight-friendly green posole with tender chicken, hominy, and a bright tomatillo salsa that tastes like you worked harder than you did.

By Matt Campbell

•

4.8

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Posole is one of those soups that feels like a warm hug, but still knows how to bring the party. It is brothy and comforting, sure, but it also has crunch, acid, heat, and that magical chewy pop from hominy that makes every spoonful interesting.

This is my creative, healthy spin on green posole. We keep it wholesome with lean chicken, loads of vegetables, and a bright tomatillo-based sauce that tastes like it came from a tiny, busy kitchen where someone is always tasting and adjusting. The best part is you get big flavor without needing a hundred ingredients or an all-day simmer.

Why It Works

Bright, not heavy: Tomatillos, lime, and cilantro keep the broth lively and clean.
Cozy carbs, the good kind: Hominy makes it filling and satisfying without needing cream or tons of oil.
Built-in texture: Hot soup plus cold crunchy toppings equals the kind of contrast you crave.
Meal prep champion: The flavor gets even better overnight, and leftovers reheat like a dream.

Pairs Well With

Storage Tips

How to Store Posole

Refrigerator: Cool completely, then store in airtight containers for up to 4 days. The hominy will keep soaking up broth, so add a splash of broth or water when reheating.
Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge for best texture.
Keep toppings separate: Store cabbage, radishes, cilantro, and avocado separately so they stay crisp and fresh.
Reheat: Warm gently on the stove over medium-low until steaming. Taste and add lime and salt again right before serving.
Make-ahead tip: The salsa verde can be roasted and blended up to 2 days ahead. Store it in the fridge, then stir it into the soup when you are ready to cook.

Common Questions

Is it posole or pozole?

Both are used. Pozole is commonly seen in Mexico and in many cookbooks, while posole is also used often in parts of the US Southwest. Either way, we are talking about a hominy-based soup built for toppings.

What is hominy, and can I swap it?

Hominy is corn that has been treated (nixtamalized), which gives it that signature bouncy, chewy bite. For this recipe, canned hominy is the easiest win. If you cannot find it, you can use canned chickpeas for a different vibe, still wholesome, still satisfying, but the flavor and texture will change and it will not be traditional.

How spicy is this?

As written, it is mild to medium depending on your jalapeños. Want more heat? Add a serrano, leave some seeds in, or finish bowls with hot sauce.

Can I make it vegetarian?

Yes. Swap chicken broth for vegetable broth and replace chicken with two cans of drained beans (white beans or pinto beans are great) or sautéed mushrooms. Add extra cumin and a pinch of smoked paprika to bring some depth back.

Can I make it in a slow cooker or Instant Pot?

Definitely.

Slow cooker: Make the salsa verde as written (or make it ahead). Add broth, onion, spices, bay leaf, and chicken to the slow cooker. Cook on LOW 5 to 6 hours or HIGH 3 to 4 hours, until the chicken shreds easily. Shred, then stir in the blended salsa verde and hominy. Cook 20 to 30 minutes more on HIGH so everything comes together. (Adding hominy toward the end keeps it more distinct, but it can handle longer cooking if that is easier.)

Instant Pot: Add broth, onion, spices, bay leaf, and chicken. Cook on High Pressure for 10 minutes (breasts) or 12 minutes (thighs), then Natural Release 10 minutes and quick release the rest. Shred the chicken, then stir in salsa verde and hominy. Use Sauté for 5 to 8 minutes to warm through and meld.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot or Dutch oven (5 to 7 quart)
Blender or food processor
Sheet pan (for roasting the salsa ingredients)
Knife and cutting board
Fine mesh strainer (optional, for an ultra-smooth broth)
Ladle and tongs

The first time I made posole at home, I treated it like a project. I overcomplicated it, made a mess, and still somehow ended up eating a bowl standing over the stove like it was the best thing I had done all week.

These days, I make it the way I actually cook when life is loud. I roast a quick tomatillo salsa, let the pot do the heavy lifting, and set out toppings like it is a build-your-own situation. It feels a little chaotic in the best way, and everyone gets a bowl that tastes like it was made for them.

Green Posole

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6

Ingredients

For the green base
1 1/2 lb boneless, skinless chicken thighs (or breasts)
1 tbsp olive oil
1 medium yellow onion, diced
1 1/2 tsp ground cumin
1 tsp dried oregano
6 cups low-sodium chicken broth (plus more as needed)
2 (15 oz) cans hominy, drained and rinsed
1 bay leaf
Kosher salt and black pepper
Roasted salsa verde
1 lb tomatillos, husked and rinsed
2 jalapeños, halved (seeded for milder heat)
1 poblano pepper, halved and seeded
4 cloves garlic, peeled
1 small bunch cilantro (stems included, leaves reserved for topping if you want)
1/2 cup pepitas (pumpkin seeds), toasted
1 tbsp fresh lime juice, plus more to finish
Toppings (pick your favorites)
Shredded green cabbage
Sliced radishes
Diced avocado
Chopped cilantro
Lime wedges
Thinly sliced scallions or white onion
Hot sauce or crushed red pepper
Crema or plain Greek yogurt (optional)
Queso fresco (optional)

Instructions

Roast the salsa ingredients. Heat the oven to 450°F. On a sheet pan, spread the tomatillos (whole) in a single layer. Add jalapeños and poblano (cut sides down), plus the peeled garlic cloves. Roast 12 to 15 minutes, until the tomatillos are softened and blistered and the peppers have some char.
Blend the salsa verde. Add roasted tomatillos, peppers, and garlic to a blender with cilantro, toasted pepitas, 1 tablespoon lime juice, and a pinch of salt. Blend until smooth. Add a splash of broth if needed to get it moving.
Build flavor in the pot. In a large pot, heat olive oil over medium. Add diced onion and a pinch of salt. Cook 5 to 7 minutes until softened. Stir in cumin and oregano for 30 seconds until fragrant.
Simmer the chicken. Add chicken, chicken broth, and bay leaf. Bring to a gentle simmer. Cook 15 to 25 minutes, until the chicken reaches 165°F/74°C and shreds easily.
Shred and return. Transfer chicken to a bowl, shred with two forks, then return it to the pot.
Add hominy and the green sauce. Stir in hominy and the blended salsa verde. Simmer 8 to 10 minutes so the flavors come together.
Taste and adjust. Season with salt and pepper. Add more lime to brighten. If the soup feels too thick, add a little more broth or water. If it tastes flat, add salt first, then lime.
Serve with crunch. Ladle into bowls and let everyone top their own with cabbage, radish, avocado, cilantro, and extra lime.

Nutrition information is estimated.

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