Mexican Posole Recipes

Posole recipe

Posole recipe Posole or pozole is a stew made from hominy, several kinds of chilies and chicken or pork. This is a traditional Mexican recipe, which is very unique and versatile because it offers a lot of different options of garnishes to the consumers. This is a hearty and comforting stew which can be eaten as a meal with rice or as a light dish with tortilla chips. Posole is very popular in Mexico and other South American states and you can now prepare this wonderful recipe right at your home by following these simple steps.

Difficulty level: Easy
Servings per recipe: 4-5
Preparation time required: 15-20 minutes
Cooking time required: 1 hour

Appliances For Posole Recipe

1 saucepan
1 large pot
1 blender
1 slotted spoon
2-3 bowls
1 knife


2 lbs. of bone-in chicken breasts (skinless)
3 cups of Mexican hominy
3 large cloves of garlic
3 dried pasilla peppers
2-3 cloves
3 dried guajillo peppers
1 large onion, diced
1 bay leaf
1/3rd teaspoon of Mexican oregano
4-5 cloves of garlic, peeled and chopped
Salt, to taste

For Garnishing

Freshly squeezed lemon juice
1-2 radish, thinly sliced
1 tomato, chopped
Queso fresco
Dried Mexican oregano
½ cabbage, shredded
1 large onion, diced
Serrano peppers, chopped
Tortilla chips

Method of Cooking

1. Take a saucepan and fill it with water. Place the saucepan on the hob and light the flame. Adjust the flame to set it on high and bring water to a boil. In the meantime, take the dried chilies and break them in half. Remove the stalks of the chilies and then shake them gently to take out all the seeds. Do not let the seeds stay in the chilies, or else your food will become too spicy to handle. Once done, put the chilies in a bowl and add hot water to them. Soak the chilies in water for 3-5 minutes and then transfer them to the boiling water in the saucepan.

2. Put the lid on the saucepan and boil the chilies for 5-10 minutes or until they become soft. But while that happens, you can prepare the other things for the recipe. Take a large pot and fill it halfway up with water. Place the pot on high heat and let it come to a boil. While the water is coming to boil, wash the chicken breasts individually and then cut them up into smaller pieces.

3. Once done, add the chicken pieces, 4-5 cloves of garlic, onion, bay leaf and a little salt to the water. Put the lid on the pot and let the chicken cook on medium heat for 20-25 minutes. Once the chicken is cooked through, spoon out the chicken pieces and transfer them to a bowl and skim the surface of the broth to take out the collected foam from the top.

4. Set the chicken aside and allow it to cool down. Now take out the cooked chilies from the hot water and transfer them to a blender. Add 1/3rd cup of the cooking water, peppercorns, Mexican oregano and the remaining cloves of garlic to the chilies. Close the blender lid tightly and blend the mixture until you get a smooth puree. Next, transfer the hominy to the pot of water and cook for 1 minute.

5. Then add the chili puree to the hominy and cover the pot with a lid to cook the hominy for 30 minutes. In the meanwhile, debone and shred the chicken and then keep it aside. Once the hominy turns soft, add the chicken and salt. Cook the mixture uncovered for a few more minutes before serving. While the chicken is cooking, cut up the vegetables as stated above and then serve the hominy with the vegetables, pinch of dried oregano and tortilla chips.