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Total Time
20mins
Prep 5 mins
Cook 15 mins

From the "Daily Dish". Great for a cold, winter day and easy for a week night supper.

Ingredients Nutrition

Directions

  1. In a large pot, over medium heat, combine oil, onion, garlic, oregano and cumin.
  2. Cook, covered, 5 minutes, until onions are tender.
  3. Stir in broth, hominy, chile peppers and olives.
  4. Bring to a boil, then reduce heat to medium.
  5. Stir chicken into pot.
  6. Cover and cook until chicken is no longer pink- 5 to 10 minutes.
  7. Can garnish with shredded lettuce, and radish or sour cream and grated sharp cheddar cheese.
Most Helpful

4 5

I have made this before and got it from another website. It is a good starting base but I always have to add my my little recipe modifications to this. It is not authentic mexican posole, but its a good starting base.

5 5

This was yummy! I added 2 tsp. chipotle chili powder, a can of pinto beans and used a small pork tenderloin instead of the chicken. Quick and easy!