It’s a modified version of a family recipe. Although laborious, it is worthwhile. If you don’t have a slow cooker, you can bake the ribs in the oven covered for two to three hours.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 10 |
Ingredients
- 4 tablespoons vegetable oil, divided
- 2 ½ pounds skinless, boneless chicken breast halves
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 ½ quarts chicken broth
- 3 cups water
- 4 tablespoons chili powder, or to taste
- 2 teaspoons salt, or to taste
- 1 teaspoon crumbled dried oregano
- 3 cups white hominy, rinsed and drained
- 10 tostada shells
Instructions
- Heat 2 tablespoons vegetable oil in a deep skillet over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
- Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes.
- Stir in hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with a tostada shell. Garnish as desired.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 1 g |
| Sodium | 697 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
It is very tasty. I used bone in chicken legs and turkey bone broth, a little menudo seasoning because I didn’t have enough chili powder. I topped it with raw onion, jalapenos and cilantro.
We were iced in yesterday and my wife really wanted posole. Found this recipe and went to make it, but no chicken in the house except for canned chicken white meat. Used two cans of the canned meat and everything came out wonderful. Thanks for sharing this delicious recipe!
Perfect recipe! Came out delicious…thanks!
Used vegetable broth with some granulated chicken bouillon.
I really enjoyed this and my family did too! I also used chicken bullion cause I didn’t have any chicken stock (and a slightly less salt), but it still tasted great. I used half the amount of chili powder, and I think it was a good thing I did. Also when I put the onions and garlic in I also put a tablespoon or so of extra tomato paste that I had leftover. Anyway, It took a while to cook, but it was well worth it and super yummy. I will definitely add it to the list of good dinner recipes.
Wow! I highly recommend this recipe.
Easy & delicious!
Super simple and super yummy. Thank you for the help!
I’ve been making your pozole recipe for about 5 years already and everyone loves it. Thank you for this flavorful recipe.
Loved the addition of the chili powder which gave it a nice kick. Had to use a bit of beef broth since I ran out of chicken. The onions completely disintegrated, so next time, I’ll add them in with the hominy at the end.
Loved the addition of the chili powder which gave it a nice kick. Had to use a bit of beef broth since I ran out of chicken. The onions completely disintegrated, so next time, I’ll add them in with the hominy at the end.
First time making posole and it came out fabulous! My husband doesn’t like hominy so I took some soup out to another pot and put a can of Trader Joe’s canned corn (rinsed). He said it was great! I loved the addition of the hominy. I would definitely recommend this recipe and will make it again.!
Both my husband and I loved this recipe. I added a little more hot sauce to it for our taste. Super easy.
Came out very good be little.
Add two chipotle chili’s to give it a kick and do half and half on hominy and corn
I made this recipe exactly as stated, but ended up simmering it closer to 3 hrs. We loved it!! I’ll definitely make it again, and don’t think I’d change a thing. The toppings are a must. We used shredded lettuce, chopped onion, chopped parsley (didn’t have cilantro) and lime wedges.
This is my second time making this and it is still simmering on the stove. Early taste tests, though, tell me I am glad I omitted the salt, I used all chicken broth, no water and added one can of Bush’s pinto beans, rinsed and drained in addition to a 25 oz. can of white hominy (rinsed & drained). Everything else is the same except for a different brand of chili powder which gives it the different flavor. I know it will be good, but am letting the seasonings cook and meld into the rest of the ingredients. Until I find my original recipe, this is a GREAT second choice!!
I know this is a quick posole, but man, was it bland! I am a posole lover (usually I prefer green vs red), and this did not come close to tasting like a shadow of the real thing. I even upped the spices, added an extra clove of garlic, and poached the chicken breasts in the soup before taking them out and chopping/shredding them. I had one bowl leftover for the next day, and I was hoping it would deepen in flavor overnight, but it was still super bland. The lime helped. I also topped it with shredded cabbage and cilantro. I could maybe see this working with a can of red enchilada sauce or adding tomatillos to the soup base, but this is only decently edible, not enjoyable, as is.
So easy and good!
Instantpot recipe! This is one of my all time favorite recipes from AllRecipes. But I wanted to try it in the InstantPot. So, same ingredients, although adjust liquid volume to size of pot. Mine was almost to the max line so I cut it back a bit. Throw in all ingredients and raw chicken, whole. SOUP setting for 30 minutes and 30 minutes NR. Came out PERFECT. I then took the chicken out and shredded it and threw it back in. Enjoy!
Delicious. I made one change. I halved the amount of Chili poweder and replaced it with chipotle sauce to give it more heat and a smoky flavor.