Easy Chicken Posole Verde

A quick and easy version of the Mexican classic that is perfect for any chilly, snowy day.
Pie Icon
8 Servings


Ingredient List
  • Small check mark in a circle icon 1 tablespoon olive oil
  • Small check mark in a circle icon 1 small yellow onion, peeled and diced
  • Small check mark in a circle icon 1 large poblano pepper, cored and diced
  • Small check mark in a circle icon 3 cloves garlic, minced
  • Small check mark in a circle icon 3 (4-ounce) cans Old El Paso™ Chopped Green Chiles
  • Small check mark in a circle icon 6 cups chicken stock
  • Small check mark in a circle icon 2 (14-ounce) cans white hominy, drained and rinsed
  • Small check mark in a circle icon 3 cups cooked shredded chicken
  • Small check mark in a circle icon 2 teaspoons ground cumin
  • Small check mark in a circle icon 1 teaspoon salt, or more/less to taste
  • Small check mark in a circle icon garnishes: diced avocado, chopped fresh cilantro, crumbled cotija cheese, thinly-sliced or julienned radishes, lime wedges
Preparation
  1. Heat oil in a large stockpot over medium-high heat. Add onion and poblano and sauté for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and sauté for an additional minute, stirring occasionally.
  2. Add the diced green chiles, chicken stock, hominy, chicken, cumin and salt, and stir to combine.
  3. 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.
  4. Serve warm, topped with your desired garnishes.