Posole is a flavorful Mexican soup, a true king among chicken soups. This recipe focuses on the vibrant green version, Posole Verde. The depth of flavor comes from sautéed peppers and onions, along with spices like coriander and cumin. Tender chicken simmers in the broth, complemented by the unique texture and nutty flavor of hominy.
Hominy, dried corn kernels, is a key ingredient in posole. In fact, the names are often used interchangeably. Whether you use dried hominy (soaked overnight and boiled until soft) or canned hominy, its presence is essential.
Bowl of posole verde with toppings A hearty bowl of Posole Verde garnished with fresh toppings.
Posole comes in various forms – dried or canned. If using dried hominy, soak it overnight, strain, and boil for about 90 minutes until tender. Set aside until ready to add to the soup.
Roasting the peppers is the next step. Poblano and jalapeño peppers provide the base flavor, and a ghost pepper can be added for extra heat (optional). Halve the peppers and broil for about five minutes until blackened.
Roasted poblano, jalapeno, and ghost peppers Roasted peppers ready for the next step in making Posole Verde.
While the peppers cool, prepare the other vegetables. Finely chop an onion and mince garlic (a garlic press is handy). If using frozen tomatillos, slice them; fresh tomatillos can be roasted with the peppers.
Once the peppers are cool enough to handle, remove the skins and finely chop them, keeping them roughly the same size as the other vegetables. Combine all the chopped vegetables – this mixture, called sofrito, forms the flavor base of the soup.
Chopped onion, garlic, tomatillos, and peppers The sofrito mixture, the foundation of flavor for Posole Verde.
Next, break down the chicken. Separate the legs and thighs, remove the backbone, and cut the breasts into smaller pieces. Pat the chicken dry with paper towels, then season generously with salt and pepper.
In a Dutch oven, brown the chicken pieces in vegetable oil until nicely browned and crispy on the edges. Remove the chicken and set aside.
Browned chicken pieces in a Dutch oven Seared chicken pieces, adding richness and depth to the Posole Verde.
Add the sofrito to the Dutch oven, scraping up any browned bits (the fond) from the chicken. Stir in cumin, coriander, and smoked ghost pepper powder (optional). Cook over low heat for about 30 minutes, allowing the vegetables to caramelize and develop deep flavors.
Pour in turkey or chicken stock (beef stock can also be used), return the chicken to the pot, and simmer for 20-30 minutes until the chicken is cooked through. Remove the chicken and shred it.
Simmering Posole Verde with chicken and vegetables Posole Verde simmering with chicken, vegetables, and spices.
Return the shredded chicken and cooked hominy to the pot. Now comes the crucial part: taste and season. Add salt as needed to balance the flavors.
Finally, gather your fresh toppings. Posole Verde isn’t complete without them. Options include sliced jalapeños, minced radishes, cilantro, pepitas (pumpkin seeds), and a squeeze of lime.
Posole Verde with various toppings like radishes, cilantro, and pepitas Posole Verde ready to be served with a selection of fresh toppings.
This Posole Verde recipe is perfect for a comforting meal. The combination of rich broth, tender chicken, and the distinctive hominy creates a truly satisfying soup.
