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Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. It's so tasty and--with a few convenience items like canned hominy and chili powder--easy to make that we like it any time of year. Shredded cheese, cilantro or thinly sliced radishes are traditional toppings for this stew.

Source: EatingWell Magazine, January/February 1995




Ingredient Checklist


Instructions Checklist
  • Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 seconds. Transfer to a plate to cool. Combine 1/2 teaspoon toasted oregano and 2 tablespoons onion in a small bowl.

  • Heat oil in a medium saucepan over medium heat. Add the remaining 6 tablespoons onion and salt; cover and cook over medium heat until the onions are translucent, about 2 minutes. Add garlic and cook for 1 minute. Add the remaining 1/2 teaspoon toasted oregano and chili powder and cook for 1 minute. Add broth and hominy, bring to a simmer and cook for 5 minutes. Add beans and chicken; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes. Top with cabbage and the reserved onion-oregano mixture. Serve with lime wedges.


Make Ahead Tip: Add all ingredients except the reserved oregano-onion mixture, cabbage and lime wedges. Cover and refrigerate for up to 3 days or freeze for up to 3 months. Reheat and garnish before serving.

Note: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Dried, ground hominy is the main ingredient in grits. Canned, cooked hominy can be found in the Latin section of large supermarkets--near the beans--or at Latin markets.

Nutrition Facts

2 cups
352 calories; protein 28.4g; carbohydrates 42g; dietary fiber 10.4g; sugars 9g; fat 8.1g; saturated fat 1.2g; cholesterol 47mg; vitamin a iu 245.6IU; vitamin c 16.2mg; folate 88.9mcg; calcium 90.6mg; iron 3.9mg; magnesium 45.3mg; potassium 754mg; sodium 1066.8mg; thiamin 0.2mg.