Green Chile Chicken Pozole

This Mexican-style soup features chicken thighs, hominy and roasted poblano peppers, which add depth of flavor and a little heat. Oregano, coriander and garlic give this simple soup a lovely aroma to whet your appetite.

Bowl of Green Chile Chicken Posole
Photo: Photographer: Jen Causey; Food Stylist: Ail Ramee; Prop Stylist: Claire Spollen
Active Time:
30 mins
Total Time:
30 mins


  • 2 poblano peppers

  • 1 (15 ounce) can white hominy, rinsed, divided

  • 1 tablespoon canola oil or other neutral oil

  • 1 pound boneless, skinless chicken thighs, trimmed

  • 2 cups chopped white onion

  • 4 cloves garlic, grated

  • 1 tablespoon chopped fresh oregano

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • ¼ teaspoon crushed red pepper

  • 4 cups lower-sodium chicken broth

  • 2 (4.5 ounce) cans chopped green chiles, undrained

  • Thinly sliced radishes, sliced avocado and/or chopped fresh cilantro for garnish

  • Lime wedges for serving


  1. Roast poblanos by holding with tongs over a gas flame (or place under the broiler), rotating occasionally, until all sides are blackened, about 5 minutes total. Place in a small bowl, cover with plastic wrap and let stand for about 10 minutes. When cool enough to handle, remove and discard skin, stem and seeds; finely chop the poblanos and set aside. Place half of the hominy in a bowl and mash into a chunky paste with a fork.

  2. Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken thighs; cook until cooked through, about 4 minutes per side. Transfer to a plate and let cool for 10 minutes before shredding with 2 forks. Do not wipe the pot.

  3. Add onion to the drippings in the pot; cook until softened, 3 to 5 minutes. Stir in garlic, oregano, coriander, cumin and crushed red pepper; cook, stirring occasionally, until fragrant, about 1 minute, adjusting the heat as needed. Add broth; cook, stirring with a wooden spoon to scrape up any browned bits on the bottom of the pan, for 1 minute. Stir in the reserved chopped poblanos, green chiles, the mashed hominy and the remaining whole hominy and the chicken; bring to a boil over high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally, until slightly reduced and flavors have combined, 10 to 15 minutes. Divide the soup among 4 bowls. Garnish with radishes, avocado and/or cilantro and serve with lime wedges, if desired.

To make ahead

Cover and refrigerate for up to 3 days.

Nutrition Facts (per serving)

343 Calories
11g Fat
31g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 343
% Daily Value *
Total Carbohydrate 31g 11%
Dietary Fiber 5g 18%
Total Sugars 9g
Protein 34g 68%
Total Fat 11g 14%
Saturated Fat 3g 15%
Vitamin A 155IU 3%
Vitamin C 64mg 71%
Vitamin E 1mg 4%
Folate 20mcg 5%
Vitamin K 6mcg 5%
Sodium 721mg 31%
Calcium 75mg 6%
Iron 3mg 17%
Magnesium 32mg 8%
Potassium 408mg 9%
Zinc 2mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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