Papi’s Chicken Posole

I like green chicken posole better than the  traditional red pork posole, and here’s my simple recipe.


Part 1: The Chicken

  • 3-4 large bone-in chicken breasts with skin
  • 2 garlic cloves, whole
  • 8 cup water
  • 1 T salt
  • 2 t oregano
  • 1/2 t black pepper
  • 2 celery stalks, halved
  • 3 sprigs green onion

Part 2: The Green Sauce

  • 12 tomatillos, halved
  • 2 jalapeños, halved (keep seeds)
  • 4 poblanos, halved (discard seeds)
  • 2 cloves garlic
  • 1/2 bunch cilantro
  •  2 T chicken bullion (preferrably Knorr Caldo de Pollo)

Part 3: Additions

  • 6 lb 14 oz can of Hominy (one big one)

Part 4: Garnishes

  • 1/2 yellow onion, chopped
  • 12 radishes, sliced
  • 2 c shredded cabbage
  •  sour cream


  1. Boil the chicken ingredients for 1 hour
  2. Pull out and discard the celery and green onion and let the chicken boil for one more hour
  3. Pull out the chicken and let it cool for 20 or 30 minutes, then debone it and shred it and put it back into the broth in the pot
  4. While the chicken is cooling, put the halved peppers and tomatillos face down on a piece of foil or parchment paper on a baking sheet and broil for about 10 minutes until the skin is browned or bubbled all the way to the edges of the poblano peppers
  5. After broiling, put the poblano peppers in a plastic bag for five minutes, then peel off the skin when done and put them in the blender
  6. Put the tomatillos and jalapeños directly in to the blender, along with all of the other green sauce ingredients and 1/2 cup of the chicken broth (or water). Blend well one to two minutes.
  7. Add the green sauce to the chicken pot
  8. Drain the hominy and add to the pot.
  9. Simmer for one hour
  10. Serve in bowls, topping with garnishes