Green Chile Chicken Posole Recipe

Roast

If your green chiles are not already roasted, roast them under a broiler or over an open flame until charred in spots. Place in a bowl and cover with plastic wrap for 10 minutes, then peel off skins, remove seeds if desired, and chop coarsely. Roast tomatillos on a sheet until blistered (about 6–8 minutes) and roughly chop.

You should end with about 1½ cups chopped roasted green chiles and 6 oz chopped roasted tomatillos (optional).

Sweat aromatics

In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium heat until shimmering. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.

Add garlic and spices

Add the minced garlic, 1 teaspoon ground cumin, and 1 teaspoon dried oregano to the onions. Cook, stirring, until fragrant, about 30–60 seconds. If using flour for slight thickening, sprinkle 1 tablespoon flour over the aromatics and stir to cook 1 minute to remove raw taste.

Add liquids and hominy

Stir in the 8 cups chicken broth and 1 cup water, scraping any browned bits from the bottom of the pot. Add the drained hominy and the bay leaf. Bring the mixture to a gentle boil over medium-high heat.

Incorporate chiles, tomatillos and chicken

Reduce heat to medium-low and add the chopped roasted green chiles and chopped tomatillos (if using). Stir in the shredded chicken. Season with 2 teaspoons salt and 1 teaspoon black pepper (adjust later to taste).

Simmer

Cover partially and simmer gently for 20–25 minutes to allow flavors to meld and hominy to heat through. Stir occasionally. If you prefer a thicker broth, simmer uncovered for the last 5–10 minutes to reduce slightly.

Taste the posole and adjust salt and pepper as needed. If the posole tastes flat, a squeeze of lime brightens it and helps balance the flavors.

Remove and discard the bay leaf before serving.

Assemble bowls

Ladle the hot green chile chicken posole into bowls. Top each bowl with shredded cabbage, a few slices of radish, a sprinkle of chopped cilantro, and diced avocado if using. Add crushed red pepper flakes or chopped jalapeño for heat if desired.

Serve with lime wedges alongside for squeezing, and offer extra chopped cilantro and sliced radishes at the table.