Chicken Posole

Chicken Posole


1 onion, chopped
3 large carrots, chopped
3 celery stalks, chopped
1/2 tablespoon garlic, finely chopped
2 tablespoons vegetable oil
2 1/2 cups hominy (2 – 15 ounce cans)
1 can chicken (about 12 ounces)
4 cups water
1 teaspoon cayenne or jalapeño chilies, seeds removed and finely chopped (optional)
1/2 teaspoon chili powder (optional)
1/2 teaspoon oregano (optional)
1/2 teaspoon salt
1/4 teaspoon pepper


  1. In a medium-size pot, brown onion, carrots, celery, and garlic in vegetable oil over medium heat for 10 minutes.
  2. Add hominy, chicken, and water. If using cayenne pepper, jalapeño chilies, chili powder, or oregano, add that too. Mix well.
  3. Bring pot to a boil. Lower heat and cook for about 10 minutes.
  4. Add salt and pepper. Serve hot.

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)