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Chicken Posole Rojo


  • 6 boneless, skinless chicken thighs (with some fat remaining) cut into 1/2" pieces
  • 2 Tbsp. olive oil
  • 1 chipotle chile canned in adobo sauce (not the whole can, just one chile)
  • 1 large white onion, cut into 1/2" dice
  • 1 -29 oz. can Mexican style hominy, drained and rinsed
  • 1 Tbsp. minced garlic
  • 1 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. Hot Mexican chili powder
  • 1 tsp. Mexican oregano
  • 1 jalapeño pepper, diced
  • 1 - 15 oz. can diced tomatoes
  • 5 cups chicken stock
  • 1 cup coarsely chopped cilantro

Optional garnishes

  • sliced radish, shredded cabbage, sliced red onion, avocado, and sour cream


  • InstructionsHeat 1 Tbsp. olive oil in a wide bottomed soup pot over medium high heat.
  • When the oil is hot, add 1/2 of the diced onion, the chipotle chile and 1 cup of the hominy. Sauté, stirring frequently, until the onions are soft and slightly brown.
  • Place the sautéed onions, chipotle chile, hominy, and 1 cup chicken stock in a blender and puree until smooth. Set aside.
  • Over high heat, add the remaining oil to the pot.
  • When the oil is hot, add the chicken and cook, stirring frequently until the chicken is cooked through and slightly brown.
  • Stir in the garlic, salt, Mexican chili powder, cumin, oregano, diced tomatoes, remaining hominy, 4 cups of chicken stock, and pureed onion and hominy mixture.
  • Bring to a boil, reduce heat, and simmer, covered, for 45 minutes.
  • Stir in the chopped cilantro.
  • Serve with a garnish of sliced radish, shredded cabbage, sliced red onion, chopped cilantro, ripe avocado and lime.