Prep 5 mins
Cook 45 mins
This recipe is popular in the southern part of Mexico (Jalisco). Chicken is used in this recipe but you could make it with pork as well.
- 6 cups water
- 1⁄4 small onion
- 6 garlic heads (smashed with a knife)
- 2 chicken bouillon cubes
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon celery salt
- 1⁄4 cup cilantro (roughly chopped)
- 1 whole chicken
- 30 ounces hominy (2 large cans)
- 15 arbol chiles (chile de arbol)
- 1 garlic clove
- 1 tablespoon onion
- 1⁄4 teaspoon salt
- 1 cup chicken broth (from posole)
- For the posole bring the first 8 ingredients to a boil in a large stock pot.
- Cook the chicken on medium heat for 30 minutes turning once or until the chicken is fully cooked. Take the chicken out of the pot and set aside to cool.
- For the Chile, lightly toast the chile de arbol on a skillet on medium heat until fragrant. Next add chiles, chicken broth, garlic, onion, and salt into the blender and blend on high for 30 second or until pureed. Pour chile into a bowl and set aside.
- Next, add the hominy and the juices from the can in with the remaining chicken broth and heat on low. While the hominy is heating up, shred the chicken into bite size peices and place the chicken back in the pot with the hominy.
- Turn the heat up to medium and cook the posole for 15 minutes.
- I usually serve the soup in big bowls with raw shredded cabbage, lime wedges, and additional chopped cilantro and onion.