chicken + tomato posole

by Amy on 11 October 2010

mondays are usually the busiest day of the week for me, so i don’t always have enough time in the evening to make a super-involved meal. however, after the dining out, cocktailing + galavanting of the weekend, i do like to make something healthy + homey. i came across this recipe last year in real simple magazine + knew i had to try it, as i love soups, stews, + anything tomato-based.

first, the recipe needed some tweaks to pass my taste test. for example, it originally called for the posole to simmer for only 15 minutes, which doesn’t do much for the consistency. it needs, in my opinion, at least an hour of simmering to achieve a thicker, more appealing texture. if you do not like spicy food, you can omit the red pepper altogether. 1/4 teaspoon of red pepper gives the dish a little heat, while 1/2 teaspoon brings the spicy level closer to medium. adjust it depending on your personal preference (for me, 1/2 teaspoon is perfect).

this is currently my favorite easy-to-prepare dinner + it’s usually on our menu at least once every two weeks. give it a try – it’s fabulously tasty + healthy, always a welcome combination in our kitchen.

chicken posole

makes about 6 servings, adapted from real simple


1 medium onion, finely chopped
1 garlic clove, minced
2 tablespoons olive oil
2 cans white hominy, rinsed
4 cups chicken broth or stock
28 oz. can of crushed tomatoes
1/4 – 1/2 teaspoon crushed red pepper (or to taste, depending on your spicy preference)
1 rotisserie chicken, meat removed + coarsely pulled/chopped. you can use either just white meat, or both white + dark, depending on your taste.
fresh pepper + kosher salt to taste


heat a large saucepan over medium-low heat, add olive oil. add the onions + sautee until translucent + softened, about 8-10 minutes. add in the garlic in the final minute.

add broth, crushed tomatoes, + red pepper, + bring to a boil. add in the chicken + hominy, reduce heat to low. simmer uncovered, stirring every 15 minutes, until significantly reduced + thickened, about 60-75 minutes.

serve with a lime wedge + some warm crusty bread.

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{ 8 comments… read them below or add one }

1 Bruce Barone October 11, 2010 at 9:48 am


I will most definitely try this!!!

2 amy October 11, 2010 at 10:30 am

awesome, bruce! can’t wait to hear how it turns out for you!

3 Anita Genetti October 21, 2010 at 7:30 pm

oooh…i like this one…adding it to my list of recipes i want to cook…once i’m finally home to cook in my own house…ugh…travel is getting to me…by the way…what program/website are you using for your blog?

4 amy October 22, 2010 at 8:14 am

i’m using wordpress for my blog. i got the thesis theme + i’m using network solutions for hosting. in terms of design, i did it myself. =)

5 Craig Shannon September 23, 2011 at 2:29 am

Thanks so much for the recipe. I just recently discovered posole and had some leftover tonight. I added extra tomato sauce and tons of spices…then garnished with the usual lime and cabbage. I also added shredded chicken. Craig.

6 amy September 23, 2011 at 7:59 am

isn’t it great? i make it at least three times a month + just love it. easy to make, healthy + delicious!

7 Leeann January 28, 2012 at 10:11 pm

Your site is so interesting … keep up the great work! Also, is your wordpress theme a free one? and if so..can i have it? :) My best wishes, Leeann.

8 sexygirls April 11, 2012 at 10:05 am

Q: How do you confuse a blonde? A: You don’t. They’re born that way.

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