Save on Pinterest

Chicken Chorizo Posole

“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.
  • Makes
    9 servings

Ingredients

  • 1 pound tomatillos, husked and 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 crosswise
  • 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
  • GARNISH:
  • 6 cups tortilla chips

Directions

  • 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.
  • 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.
  • 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.
  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup posole with 1/3 cup salsa and 2/3 cup chips: 430 calories, 23g fat (7g saturated fat), 65mg cholesterol, 1292mg sodium, 32g carbohydrate (7g sugars, 6g fiber), 22g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • 63Bren
    Jan 24, 2019

    I reviewed this recipe in Aug 2011 after the first time i made it. Having made this recipe many times now it is still one of my favs!!! The only real changes i have made are 1) broth and water in equal amounts and 2) depending on who I'm serving one or both of the jalapenos may not be seeded. Thanks for the great meal

  • PTuttle
    May 26, 2012

    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.

  • gconatser
    Oct 1, 2011

    This recipe is delicious! Made if for my family tonight. Will definitely make it again!

  • cflamenc
    Jun 21, 2011

    My family enjoyed this dish. It was delicious.

  • Onwingsoffaith
    Jun 16, 2011

    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.

  • towandafox
    May 24, 2011

    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!

  • Meigan31
    May 21, 2011

    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.

  • danado2
    May 18, 2011

    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!

  • csteve04
    May 8, 2011

    I made this without the salsa (I'm not a fan of mangos) and the soup was great!

  • cstaines
    May 3, 2011

    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!