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Chicken Chorizo Posole Recipe

Chicken Chorizo Posole Recipe

“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
TOTAL TIME: Prep: 40 min. Cook: 40 min. YIELD:9 servings


  • 1 pound tomatillos, husks removed, cut in half
  • 1 large onion, quartered
  • 2 jalapeno peppers, halved and seeded
  • 4 garlic cloves, peeled
  • 4 cups water
  • 1 cup reduced-sodium chicken broth
  • 1 whole garlic bulb, loose paper removed, cut in half
  • 5 whole cloves
  • 2 bay leaves
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 pound uncooked chorizo or bulk spicy pork sausage
  • 2 cans (15 ounces each) hominy, rinsed and drained
  • 3 teaspoons lime juice, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 1 cup minced fresh cilantro, divided
  • SALSA:
  • 1 medium mango, peeled and cubed
  • 1 medium ripe avocado, peeled and cubed
  • 5 radishes, chopped
  • 6 cups tortilla chips


  • 1. Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended.
  • 2. In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink.
  • 3. Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro.
  • 4. For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup. Yield: 9 servings.
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.