I made this Green Chicken Posole Recipe and the bright, punchy broth turns every spoonful into something impossibly satisfying.

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I’m obsessed with this Green Chicken Posole Recipe because it hits every dumb craving I get. It’s loud, spicy, and chunky, full of hominy and roasted green chiles that actually matter.

The broth sings of smoke and garlic, not vague blah. Posole Soup like this punches you in the best way, with chewy hominy, tender meat, and bright cilantro over the top.

I love how messy it gets when you pile on radishes and avocado. And yeah, it’s the kind of bowl I want dumped in front of me after a long day.

Pure obvious messy hungry joy.

Ingredients

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Pork shoulder: the hearty protein that gets tender and soaks up the chile goodness.
Oil: keeps things from sticking and gives a nice brown on the meat.
Yellow onion: sweet backbone, it melts into the broth and adds depth.
Garlic: punchy, aromatic hit that makes the whole pot smell amazing.
Kosher salt: brings out everything, don’t skip it if you want flavor.
Black pepper: subtle heat and bite, keeps the broth from tasting flat.
Cumin: earthy warmth that makes the soup feel a little more homey.
Oregano: herbal note, preferably Mexican for a more authentic touch.
Chicken broth: the liquid base, comforting and light if you want thinner soup.
Hominy: chewy, corn goodness that makes each spoonful satisfying and substantial.
Roasted green chiles: the smoky, tangy heart of this posole.
Lime juice: brightens things up, cuts the richness with a fresh zip.
Cilantro: fresh, grassy finish that makes every bite feel less heavy.
Cabbage or romaine: crunchy garnish that adds texture and cool contrast.
Radishes: sharp, peppery crunch that’s oddly addictive as a topper.
Avocado: creamy, cooling slices that mellow the chile heat.
Diced white onion: optional extra bite if you want more raw crunch.
Crushed red pepper: toss in if you like things with a real kick.
Corn tortillas or tostadas: for scooping and making the meal more fun.

Ingredient Quantities

2 pounds boneless pork shoulder, cut into 1 to 2 inch cubes (can substitute chicken thighs)

2 tablespoons vegetable oil or olive oil

1 large yellow onion, chopped

4 cloves garlic, minced or smashed

1 to 2 teaspoons kosher salt, to taste

1/2 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano, preferably Mexican oregano

6 cups low sodium chicken broth (or more for thinner soup)

2 (15 ounce) cans hominy, drained and rinsed (about 3 to 4 cups)

2 to 3 cups roasted green chiles, peeled and chopped (Hatch or Anaheim, canned green chiles ok)

1 tablespoon lime juice, plus wedges for serving

1/2 cup fresh cilantro, chopped

1 cup shredded cabbage or romaine for garnish

4 radishes, thinly sliced for garnish

1 to 2 avocados, sliced for serving

1/2 cup diced white onion for topping (optional)

Crushed red pepper or cayenne, optional for heat

Warm corn tortillas or tostadas for serving, optional

How to Make this

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1. Pat the pork dry and season with 1 to 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon cumin and 1 teaspoon dried oregano. Heat 2 tablespoons oil in a large heavy pot over medium-high heat and brown the pork cubes in batches until well seared on all sides, about 6 to 8 minutes per batch. Don’t crowd the pot or the meat will steam.

2. Remove the browned pork to a plate, lower heat to medium, add the chopped large yellow onion and sauté until soft and starting to brown, about 6 minutes. Add 4 cloves garlic and cook 30 to 60 seconds until fragrant.

3. Return the pork to the pot, pour in 6 cups low sodium chicken broth, scrape up browned bits from the bottom, bring to a simmer, then reduce heat to low and cover. Simmer gently until pork is tender, about 1 to 1 1/2 hours. If you prefer faster, use a pressure cooker for about 35 to 40 minutes.

4. While the pork simmers, roast 2 to 3 cups green chiles if using fresh: blister over a gas burner or under a hot broiler, place in a bowl covered with plastic wrap for 10 minutes, then peel, seed and chop. Canned green chiles can be rinsed and chopped, no roasting needed.

5. When pork is tender, add the drained and rinsed hominy and the chopped roasted green chiles to the pot. Adjust liquid with more broth or water if you want a thinner soup. Simmer uncovered 20 to 30 minutes so flavors meld and hominy softens.

6. Taste and adjust seasoning with more kosher salt, a pinch of crushed red pepper or cayenne if you want heat, and a little more cumin or oregano if needed. Stir in 1 tablespoon fresh lime juice and about half of the chopped cilantro.

7. If you like a shredded texture, remove some pork pieces, shred with two forks and return to the pot. Simmer a few more minutes to marry flavors.

8. Serve hot with bowls topped with shredded cabbage or romaine, thinly sliced radishes, sliced avocado, the 1/2 cup diced white onion if using, the remaining cilantro and lime wedges on the side. Add crushed red pepper for extra heat.

9. Offer warm corn tortillas or tostadas alongside for dipping or scooping. Leftovers keep well and taste even better the next day after the flavors have settled.

Equipment Needed

1. Large heavy pot or Dutch oven (for browning and simmering)
2. Cutting board
3. Chef’s knife
4. Tongs or slotted spoon (for turning and removing pork)
5. Wooden spoon or heatproof spatula (for sautéing and scraping)
6. Liquid measuring cup and measuring spoons
7. Colander or fine mesh strainer (for draining hominy and rinsing chiles)
8. Baking sheet or broiler pan and kitchen torch or oven broiler (for roasting chiles)

FAQ

Q: Can I make this posole in a slow cooker or Instant Pot? A: Yes. For slow cooker, brown the pork quickly in a skillet, then add everything to the slow cooker and cook on low 6 to 8 hours. For Instant Pot, use the sauté to brown, then pressure cook on high for about 25 minutes with a natural release for 10 minutes. You might need to simmer a bit after to thicken the broth.

Q: Can I use chicken instead of pork? A: Absolutely. Use boneless chicken thighs for best flavor and texture. Reduce pressure cook time to about 10 minutes in an Instant Pot or 4 to 6 hours on low in a slow cooker. Chicken will shred easily into the broth.

Q: How do I roast fresh green chiles at home? A: Char them over a gas flame or under the broiler until blackened, put them in a sealed bowl or bag to steam for 10 minutes, then peel off the skins, remove seeds if you want less heat, and chop. Canned chiles work fine if you’re short on time.

Q: My posole tastes flat, how do I brighten it? A: Add a splash of fresh lime juice and a little extra salt at the end, and fold in chopped cilantro. Acid and salt wake up the flavors, trust me.

Q: Can I freeze leftover posole? A: Yes. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove. If hominy gets too soft after freezing, add a little extra broth when reheating.

Q: How spicy will this be and can I adjust the heat? A: It’s mild to medium depending on your chiles. Use 2 cups roasted chiles for mild, 3 cups for more heat. Add crushed red pepper or cayenne at the end if you want extra kick, so you don't overdo it while cooking.

Easy Green Chile Posole Recipe Substitutions and Variations

Pork shoulder: swap for boneless chicken thighs if you want it leaner and quicker, or use cubed turkey breast if thats what you have. Cooking time will be shorter for poultry so check for doneness earlier.
Vegetable oil or olive oil: use avocado oil for higher smoke point, or rendered pork fat or lard for richer flavor if you dont mind the extra calories.
Roasted green chiles: canned diced green chiles work fine for convenience, or roast poblano or jalapeño peppers for a smokier spicy kick. If using jalapeños remove seeds for less heat.
Hominy: if you cant find hominy use a mix of canned white corn and drained cannellini beans for similar texture, or add extra masa harina stirred in at the end to thicken and give that corn flavor.

Pro Tips

– Brown the pork well in batches so you get deep fond on the bottom of the pot. Those browned bits are flavor gold; scrape them up with the broth when you add it. If the pan gets too crowded, the meat will steam not brown.

– Don’t skip roasting the green chiles when you can. The char adds smoky complexity you won’t get from the canned ones. After blistering, let them steam in a covered bowl for 10 minutes before peeling to make the skin come off easily.

– Taste and adjust late in the cook. Hominy can mute flavors, so finish with extra salt, a squeeze of fresh lime and a handful of chopped cilantro to brighten the whole bowl. Add heat with cayenne or crushed red pepper a little at a time.

– For faster weeknight cooking use a pressure cooker for the pork, then finish simmering uncovered in the pot with the hominy so the broth concentrates and the texture is right. If you prefer shredded meat, pull a few pieces out and shred with forks then return to the pot so it soaks up the broth.

– If serving with tortillas, warm them directly over a gas flame or in a hot dry skillet right before serving. That little toasty edge makes them sturdier for scooping and brings a great aroma to the meal.

Easy Green Chile Posole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made this Green Chicken Posole Recipe and the bright, punchy broth turns every spoonful into something impossibly satisfying.

Servings

servings

Calories

590

kcal

Equipment: 1. Large heavy pot or Dutch oven (for browning and simmering)
2. Cutting board
3. Chef’s knife
4. Tongs or slotted spoon (for turning and removing pork)
5. Wooden spoon or heatproof spatula (for sautéing and scraping)
6. Liquid measuring cup and measuring spoons
7. Colander or fine mesh strainer (for draining hominy and rinsing chiles)
8. Baking sheet or broiler pan and kitchen torch or oven broiler (for roasting chiles)

Ingredients

2 pounds boneless pork shoulder, cut into 1 to 2 inch cubes (can substitute chicken thighs)
2 tablespoons vegetable oil or olive oil
1 large yellow onion, chopped
4 cloves garlic, minced or smashed
1 to 2 teaspoons kosher salt, to taste
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican oregano
6 cups low sodium chicken broth (or more for thinner soup)
2 (15 ounce) cans hominy, drained and rinsed (about 3 to 4 cups)
2 to 3 cups roasted green chiles, peeled and chopped (Hatch or Anaheim, canned green chiles ok)
1 tablespoon lime juice, plus wedges for serving
1/2 cup fresh cilantro, chopped
1 cup shredded cabbage or romaine for garnish
4 radishes, thinly sliced for garnish
1 to 2 avocados, sliced for serving
1/2 cup diced white onion for topping (optional)
Crushed red pepper or cayenne, optional for heat
Warm corn tortillas or tostadas for serving, optional

Directions

Pat the pork dry and season with 1 to 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon cumin and 1 teaspoon dried oregano. Heat 2 tablespoons oil in a large heavy pot over medium-high heat and brown the pork cubes in batches until well seared on all sides, about 6 to 8 minutes per batch. Don’t crowd the pot or the meat will steam.
Remove the browned pork to a plate, lower heat to medium, add the chopped large yellow onion and sauté until soft and starting to brown, about 6 minutes. Add 4 cloves garlic and cook 30 to 60 seconds until fragrant.
Return the pork to the pot, pour in 6 cups low sodium chicken broth, scrape up browned bits from the bottom, bring to a simmer, then reduce heat to low and cover. Simmer gently until pork is tender, about 1 to 1 1/2 hours. If you prefer faster, use a pressure cooker for about 35 to 40 minutes.
While the pork simmers, roast 2 to 3 cups green chiles if using fresh: blister over a gas burner or under a hot broiler, place in a bowl covered with plastic wrap for 10 minutes, then peel, seed and chop. Canned green chiles can be rinsed and chopped, no roasting needed.
When pork is tender, add the drained and rinsed hominy and the chopped roasted green chiles to the pot. Adjust liquid with more broth or water if you want a thinner soup. Simmer uncovered 20 to 30 minutes so flavors meld and hominy softens.
Taste and adjust seasoning with more kosher salt, a pinch of crushed red pepper or cayenne if you want heat, and a little more cumin or oregano if needed. Stir in 1 tablespoon fresh lime juice and about half of the chopped cilantro.
If you like a shredded texture, remove some pork pieces, shred with two forks and return to the pot. Simmer a few more minutes to marry flavors.
Serve hot with bowls topped with shredded cabbage or romaine, thinly sliced radishes, sliced avocado, the 1/2 cup diced white onion if using, the remaining cilantro and lime wedges on the side. Add crushed red pepper for extra heat.
Offer warm corn tortillas or tostadas alongside for dipping or scooping. Leftovers keep well and taste even better the next day after the flavors have settled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.