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“I first tasted posole while visiting a friend in Santa Fe. It was a revelation! I have since been experimenting with many versions, and this one has become a much-loved tradition for my family. The leftovers are fantastic!"—Jennifer Beckman, Falls Church, Virginia
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 cup posole with 1/3 cup salsa and 2/3 cup chips equals 430 calories, 23 g fat (7 g saturated fat), 65 mg cholesterol, 1,292 mg sodium, 32 g carbohydrate, 6 g fiber, 22 g protein.
Originally published as Chicken Chorizo Posole in Taste of Home April/May 2011, p81
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Reviewed on May. 26, 2012 by PTuttle
I teach at a school in California where about half the staff is Mexican-American. Posole is a favorite dish for potlucks and celebrations. We even had some for breakfast this week. Don't knock it unless you've tried it. My colleagues have been kind enough to share their recipes with me. The posole that we make around here is usually made with pork shoulder and a red chile sauce, so I was intrigued by the chicken, chorizo, and tomatillo approach. It was excellent. The only problem I had was roasting the veggies for the sauce. I used vegetable oil to grease the pan and it smoked like crazy in the oven. I had to turn the heat down to 350 degrees. Roasting on a "comal" or stove top grilling skillet or pan might work better. Make sure your chorizo has good size chunks of pork in it. I've bought some in the past that just turned into a runny mess of paprika and grease when cooked down. The only change I made was to use the traditional toppings (around here, anyway) that are placed out in separate bowls and added to the soup to taste, rather than as a salsa. These are shredded cabbage, finely chopped white onion and radishes, and more cilantro. I will definitely make this again, and I might even try the mango salsa.
Reviewed on Oct. 01, 2011 by gconatser
This recipe is delicious! Made if for my family tonight. Will definitely make it again!
Reviewed on Aug. 05, 2011 by 63Bren
I loved the flavor of this soup. I only seeded one of the jalapenos, it wasnt very spicy. Next time I wont seed either one of them.
Reviewed on Jun. 21, 2011 by cflamenc
My family enjoyed this dish. It was delicious.
Reviewed on Jun. 16, 2011 by Onwingsoffaith
Awesome- have made it twice and will make it again. I love the cool salsa and hot soup together, nice contrast of textures and flavors.
Reviewed on May. 24, 2011 by towandafox
Made it for a family get together and everyone loved it. Just one note. Simmer the soup until the hominy is as soft as you would like it. Taste test it to make sure. Really awesome recipe though!
Reviewed on May. 21, 2011 by Meigan31
Oh Wow this is the best Posole I have ever had in my life. it was so good. My husband and I made the mango salsa with it and we took homemade flour tortillas and put the posole, mango salsa, and crushed torilla chips and ate it that way...it was delicious. I cant even describe how wonderful the flavors are in this recipe. Definitly a keeper and a repeater in this family cookbook. THANK You for a fabulous recipe.
Reviewed on May. 18, 2011 by danado2
I wasn't sure about this while cooking it because of the cloves but it turned out really good. My family loved it. Even a 2 yr old ate it. I definitely would make it again!
Reviewed on May. 08, 2011 by csteve04
I made this without the salsa (I'm not a fan of mangos) and the soup was great!
Reviewed on May. 03, 2011 by cstaines
Mine did not come out with the "red" color in the magazine. I was hopeing for more of a southwest flovor but it came out a little too salty. Loved the salsa!
Reviewed on Apr. 12, 2011 by labelle00
I am in a veggie co-op and had all the produce so I thought I would try it out. So full of flavor and my 3 year old ate it too! Passing this one along to friends!
Reviewed on Mar. 26, 2011 by marsharai
This was fantastic!! My husband and I both loved it!!
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