Easy Chicken Posole Verde

Prep:  8 Minutes
Total Time:  28 Minutes
Servings:  6

Ingredient List

  • 1 tablespoon olive oil
  • 1 small yellow onion, peeled and diced
  • 1 large poblano pepper, cored and diced
  • 3 cloves garlic, minced
  • 3 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 6 cups chicken stock
  • 2 (14-ounce) cans white hominy, drained and rinsed
  • 3 cups cooked shredded chicken
  • 2 teaspoons ground cumin
  • 1 teaspoon salt, or more/less to taste
  • 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.

Expert Tips

  • If you're not a fan of hominy, you can use canned corn instead.
  • If desired, you can serve this chicken pozole verde with a side of tortilla chips to add some crunch.
  • Add a little bit of heat to your pozole verde by topping with thinly-sliced jalapeño or serrano peppers.

Nutrition

    *Percent Daily Values are based on a 2,000 calorie diet