This Chicken Posole Verde Recipe has shredded chicken and tender hominy in a crazy flavorful verde broth. Such wonderful flavor in the verde sauce, and you won’t believe how easy it is to make! (Thanks to Iowa Corn for sponsoring this post! All opinions are my own.)
About a month ago, I was lucky enough to attend the annual Corn Quest with Iowa Corn and 9 other bloggers. It was such an amazing trip! (Maybe you caught my Corn Salsa Recap Post a few weeks ago talking all about it?) We learned so much about corn: how it’s grown, how it’s harvested and the many different uses of corn, both in products and recipes.
During our trip, we had the pleasure of attending a cooking class at Whisk Away Café in DeWitt, Iowa. The owner, Laura taught us many different ways that corn can be integrated into cooking. Every recipe we made used corn in a way that I had never thought of! We made appetizers with polenta, apple dessert tamales using masa and a corn casserole using canned corn. My favorite recipe that we made, was the Chicken Posole Verde Recipe using hominy.
This is such a crazy delicious recipe! It does take a few steps to make but I’m telling you that the flavor from doing these simple steps is SO worth it!
First, you cook the chicken in chicken broth. When it’s nice and tender, take it out and shred with a fork. Make a simple verde sauce (aka green sauce) in the blender. Cook this sauce in a pan for a few minutes, until it becomes even more green. Pour this sauce into the chicken broth and then add the hominy and chicken. Now you have yourself a delicious chicken posole verde soup that’s dinner worthy any night of the week!
If you’re wondering what in the world hominy is, let me explain. Hominy is made from dried corn kernels soaked in a lime or lye bath. They’re puffy delicious orbs of corn and very nutritious. Corn contains a nutrient called niacin, and the alkaline reaction that occurs during hominy production allows the body to absorb it.
Also, you might be wondering what a verde sauce is. Salsa verde is really easy to make and the ingredients are available at most supermarkets. It can be used as a topping for tacos or as a main component in a dish, such as this chicken posole verde. It is a simple to make, flavorful and versatile salsa. Cooking it on the stove amplifies the flavor and really makes this posole verde pop!
This Chicken Posole Verde stands out among most as being incredibly flavorful while also being an easy dish that anyone can make. I hope you’ll give this a try this week and let me know what you think! Thanks for reading!
Chicken Posole Verde Recipe
- 1 1/2 lbs. boneless skinless chicken breasts or thighs
- 8 cups low sodium chicken broth
- 2 poblano peppers seeded
- 2 jalapeños seeded
- 1 lb. tomatillos
- salt & pepper to taste
- 1 bunch cilantro
- 1 Tbsp. dried Mexican oregano
- 2 25-oz cans canned hominy, mostly drained
- tortilla chips queso fresco, cabbage, radishes, cilantro, avocado or lime juice
- Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
- Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if it's too thick to blend.
- Spray a pan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
- Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
- Now add the shredded chicken and simmer for an additional 10 minutes. Serve in bowls and add your favorite garnishes. Enjoy!
If you liked this recipe, you might like these too:
Slow Cooker Chicken Chili Stew
Healthy Crock Pot Chicken Tortilla Soup
Creamy White Chicken Chili
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Thanks again to Iowa Corn for sponsoring this post! As always, all opinions are my own.
I added 2 gloves of garlic and half a cup of white onion to the blender mixture to give it more flavor this time. I also added garlic salt to the pot once everything was in there to simmer. I thought this gave it more flavor. I will be making it this way from now on.
I’m glad you liked it!! Thanks for the comment!
L Torres says
Oh delish! I will definitely be adding this to my stash of go to meals!
I added in some garlic salt during the final simmer. Just tossed it in so no final measurement.
Thank you for the nice comment! I’m so happy you liked it! 🙂
Yvette Ruiz says
My husband’s favorite!!!
Yay!! I’m so glad he likes it! Thanks for the nice comment!
Definitely will be adding this to my weekly meals
I made this for dinner tonight. The best pozole verde recipe. This tastes as great as it looks and my family loves it!!
Thank you so much, Diana!!! ❤️
this was fabulous. I roasted all the peppers and tomatillos on the grill first
Great and easy to make, I love this thanks, got to eat once every other weekend
Kathy Ray says
I made this today using frozen posole hominy, better than bullion chicken stock in my pressure cooker. I pressured this for an hour with onions. Added remaining ingredients only changes were adding more cilantro and oregano. I changed chicken to 1 pint pork loin I canned. Pressured for another 15 minutes. I like using the frozen hominy better for a fresher taste, not mushy like canned. I’d make this again as it’s a really good recipe to make with using my home canned chicken next time. I used medium heat poblanos and jalapeños and that was good and spicy but not hot. Just nice heat. This recipe is a keeper, hubby said it was the best posole he’s eaten! Make it it’s great for a cool fall day!
Kimberly Lee says
I made this tonight! It was very delicious. I added a lot salt it seemed, and one less jalapeño … it was perfect!