18 Spicy Green Chicken Posole Delicious Recipes

Dive into the vibrant world of spicy green chicken posole with our roundup of 18 mouthwatering recipes! Perfect for those who love a little heat in their comfort food, this collection promises to bring warmth and flavor to your table. Whether you’re a posole pro or trying it for the first time, these dishes are sure to inspire your next cozy meal. Keep reading to discover your new favorite!

Classic Green Chicken Posole with Hominy

How many times have I found myself craving something hearty yet refreshing, especially on those days when the weather can’t decide what it wants to be? That’s when I turn to this Classic Green Chicken Posole with Hominy, a dish that’s as vibrant in flavor as it is in color. It’s my go-to for a reason, and I’m excited to share why it might become yours too.

Ingredients

• 2 lbs free-range chicken thighs, bone-in and skin-on
• 1 tbsp extra-virgin olive oil
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 2 cups tomatillos, husked and quartered
• 1 jalapeño, seeded and minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups chicken stock, preferably homemade
• 2 cups white hominy, drained and rinsed
• 1/2 cup cilantro, finely chopped
• 1 lime, juiced
• Salt to taste

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs generously with salt.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and minced garlic. Sauté until translucent, about 3 minutes.
4. Add the tomatillos and jalapeño to the pot. Cook until the tomatillos soften, about 5 minutes.
5. Stir in the cumin and oregano, cooking for 1 minute until fragrant.
6. Return the chicken thighs to the pot. Pour in the chicken stock, ensuring the chicken is submerged. Bring to a simmer.
7. Cover the pot and transfer to the preheated oven. Braise for 45 minutes, or until the chicken is tender and cooked through.
8. Remove the chicken from the pot. Shred the meat, discarding the bones and skin.
9. Return the shredded chicken to the pot. Add the hominy and simmer on the stove over medium heat for 10 minutes.
10. Stir in the chopped cilantro and lime juice. Adjust seasoning with salt as needed.

So there you have it, a dish that’s bursting with flavors and textures, from the tender chicken to the chewy hominy. Serve it with a side of warm tortillas for a meal that’s sure to comfort and satisfy. The brightness of the lime and cilantro cuts through the richness beautifully, making each spoonful a delight.

Spicy Green Chile Chicken Posole

Back when I first stumbled upon this Spicy Green Chile Chicken Posole at a small New Mexico diner, I knew I had to recreate it at home. There’s something about the combination of tender chicken, hominy, and that kick of green chile that just speaks to my soul, especially on a chilly evening.

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 tbsp extra-virgin olive oil
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 2 cups roasted green chiles, chopped
• 4 cups chicken stock, preferably homemade
• 2 cups white hominy, drained and rinsed
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt, to adjust seasoning
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the chicken thighs and sear until golden brown on both sides, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and sauté until translucent, about 3 minutes.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds.
5. Add the chopped green chiles, cumin, and oregano, stirring to combine and toast the spices for 1 minute.
6. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits.
7. Return the chicken thighs to the pot, along with the hominy. Bring to a simmer.
8. Reduce heat to low, cover, and simmer gently for 45 minutes, or until the chicken is tender and easily shreds.
9. Remove the chicken thighs, shred the meat using two forks, and return it to the pot.
10. Season the posole with salt, adjusting to your preference.
11. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Creating this dish fills my kitchen with an aroma that’s both comforting and invigorating. The posole’s broth is rich and slightly spicy, perfectly complementing the tender chicken and chewy hominy. For an extra touch, serve it with warm tortillas or a crisp salad to round out the meal.

Slow Cooker Green Chicken Posole

Yesterday, as the rain drizzled outside, I found myself craving something hearty yet fresh, a dish that could bridge the gap between the comfort of slow-cooked meals and the vibrant flavors of summer. That’s when I decided to whip up my Slow Cooker Green Chicken Posole, a recipe that’s become a staple in my kitchen for its simplicity and depth of flavor.

Ingredients

• 2 lbs free-range chicken thighs, skinless and bone-in
• 4 cups homemade chicken stock
• 1 cup tomatillos, husked and quartered
• 1/2 cup poblano peppers, finely diced
• 1/4 cup cilantro leaves, plus extra for garnish
• 2 tbsp clarified butter
• 1 tbsp cumin seeds, toasted and ground
• 1 tsp sea salt
• 1/2 tsp black peppercorns, freshly ground
• 1 bay leaf
• 1 cup hominy, rinsed and drained
• 1 lime, cut into wedges for serving
• 1 avocado, sliced for garnish

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers.
2. Add the chicken thighs, searing until golden brown on both sides, about 4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, sauté the poblano peppers until softened, about 3 minutes, then add to the slow cooker.
4. Deglaze the skillet with 1 cup of chicken stock, scraping up any browned bits, and pour into the slow cooker.
5. Add the remaining chicken stock, tomatillos, cilantro, cumin, sea salt, black pepper, and bay leaf to the slow cooker.
6. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
7. Remove the bay leaf and chicken thighs. Shred the chicken, discard the bones, and return the meat to the slow cooker.
8. Stir in the hominy and cook for an additional 30 minutes on high.
9. Serve hot, garnished with cilantro leaves, avocado slices, and lime wedges on the side.

Velvety chunks of chicken, tender hominy, and the bright acidity of tomatillos make this posole a textural delight. For an extra kick, serve with a side of charred tortillas or a dollop of crème fraîche to balance the heat.

Green Chicken Posole with Avocado

Just last week, I found myself craving something hearty yet fresh, a dish that could bridge the gap between comfort food and summer vibes. That’s when I decided to whip up this Green Chicken Posole with Avocado, a recipe that’s become a staple in my kitchen for its vibrant flavors and satisfying texture.

Ingredients

• 2 lbs free-range chicken thighs, skin-on
• 1 tbsp extra-virgin olive oil
• 1 large white onion, finely diced
• 3 cloves garlic, minced
• 2 cups tomatillos, husked and quartered
• 1 jalapeño, seeded and minced
• 4 cups homemade chicken stock
• 1 tsp ground cumin
• 1 tsp sea salt
• 1/2 cup cilantro, finely chopped
• 2 ripe avocados, diced
• 1 lime, juiced
• 1/2 cup radishes, thinly sliced

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with sea salt and place them skin-side up on a baking sheet. Roast for 25 minutes until the skin is golden and crispy.
2. In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and jalapeño to the pot, cooking for another 2 minutes until fragrant.
4. Stir in the tomatillos, ground cumin, and remaining sea salt. Cook for 5 minutes, allowing the tomatillos to soften.
5. Pour in the chicken stock and bring the mixture to a simmer. Add the roasted chicken thighs, cover, and let it cook for 20 minutes.
6. Remove the chicken thighs from the pot, shred the meat, and return it to the posole. Stir in the chopped cilantro.
7. In a small bowl, gently toss the diced avocados with lime juice to prevent browning.
8. Ladle the posole into bowls and top with the avocado mixture and sliced radishes.

Zesty and rich, this posole strikes a perfect balance with the creamy avocado and crisp radishes. For an extra kick, serve with a side of toasted tortillas and a sprinkle of cotija cheese.

Healthy Green Chicken Posole Soup

Kicking off the week with a bowl of Healthy Green Chicken Posole Soup feels like a warm hug on a chilly evening. I remember the first time I tried this vibrant dish at a friend’s potluck, and it was love at first bite—packed with flavor yet light enough to keep you coming back for more.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb free-range chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 large white onion, finely diced
• 3 cloves garlic, minced
• 2 cups tomatillos, husked and quartered
• 1 cup poblano peppers, seeded and diced
• 4 cups homemade chicken stock
• 1 cup hominy, rinsed and drained
• 1/2 cup cilantro leaves, finely chopped
• 1 lime, juiced
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs, searing until golden brown on all sides, approximately 5 minutes total. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Stir in the white onion and garlic, sautéing until translucent, about 3 minutes.
4. Incorporate the tomatillos and poblano peppers, cooking until softened, roughly 5 minutes.
5. Pour in the homemade chicken stock, bringing the mixture to a gentle boil. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Reduce heat to low, add the hominy, and simmer uncovered for 25 minutes. Tip: The soup is ready when the chicken is tender and the hominy is plump.
7. Finish by stirring in the cilantro, lime juice, ground cumin, sea salt, and black pepper. Adjust seasoning if necessary.

Perfectly balanced, this soup boasts a hearty texture with a zesty kick from the lime and cilantro. Serve it with a side of warm corn tortillas or top with sliced radishes for an extra crunch.

Authentic Mexican Green Chicken Posole

This morning, as I sipped my coffee, I couldn’t help but reminisce about the first time I tried Authentic Mexican Green Chicken Posole at a small family-run restaurant in Oaxaca. The vibrant flavors and comforting warmth of the dish left a lasting impression, inspiring me to perfect my own version at home.

Ingredients

• 2 lbs free-range chicken thighs, bone-in and skin-on
• 1 cup tomatillos, husked and rinsed
• 1/2 cup poblano peppers, seeded and diced
• 1/4 cup white onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin seeds, toasted and ground
• 1/2 cup cilantro, finely chopped
• 1 tbsp avocado oil
• 6 cups chicken stock, homemade preferred
• 1 cup hominy, rinsed and drained
• 1 lime, cut into wedges
• 1/2 cup radishes, thinly sliced
• 1/4 cup queso fresco, crumbled

Instructions

1. Preheat your oven to 375°F. Place the chicken thighs on a baking sheet, season with salt, and roast for 25 minutes until the skin is golden and crispy.
2. While the chicken roasts, heat avocado oil in a large Dutch oven over medium heat. Add the tomatillos, poblano peppers, and onion, sautéing for 5 minutes until softened.
3. Stir in the minced garlic and ground cumin, cooking for an additional 1 minute until fragrant.
4. Pour in the chicken stock and bring to a simmer. Add the hominy and simmer for 20 minutes, allowing the flavors to meld.
5. Once the chicken is done, remove the skin and bones, shredding the meat into bite-sized pieces. Tip: Reserve the crispy skin for garnishing.
6. Add the shredded chicken to the pot and simmer for another 10 minutes. Tip: For a richer flavor, let the posole sit off the heat for 10 minutes before serving.
7. Ladle the posole into bowls and garnish with cilantro, radishes, queso fresco, and a squeeze of lime. Tip: Serve with warm corn tortillas for an authentic touch.

Delight in the harmonious blend of tangy tomatillos and earthy poblanos, with the hominy adding a delightful chewiness. The crispy chicken skin garnish offers a surprising crunch, elevating this dish to a memorable meal.

Green Chicken Posole with Cilantro

Diving into the heart of Mexican cuisine, I stumbled upon a dish that’s as vibrant in flavor as it is in color—Green Chicken Posole with Cilantro. It’s a recipe that reminds me of the bustling markets of Mexico, where the aroma of simmering broths and fresh herbs fills the air. Here’s how I bring that experience into my kitchen.

Ingredients

• 2 lbs free-range chicken thighs, bone-in
• 1 tbsp extra-virgin olive oil
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 2 cups tomatillos, husked and quartered
• 1 cup poblano peppers, seeded and diced
• 1/2 cup cilantro leaves, plus extra for garnish
• 4 cups homemade chicken stock
• 1 tbsp ground cumin
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups hominy, rinsed and drained
• 1 lime, cut into wedges
• 1 avocado, sliced
• 1/4 cup radishes, thinly sliced

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with sea salt and black pepper, then sear in the Dutch oven until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, sauté onion and garlic until translucent, about 3 minutes, scraping up any browned bits from the chicken.
4. Add tomatillos and poblano peppers, cooking until softened, about 5 minutes. Tip: The tomatillos should release their juices and begin to break down.
5. Stir in cilantro, cumin, and hominy, then return the chicken to the pot. Pour in chicken stock, ensuring the chicken is submerged.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the chicken is tender and easily shreds.
7. Remove chicken, shred the meat, and return it to the pot. Tip: Discard the bones and skin for a leaner posole.
8. Simmer uncovered for an additional 10 minutes to thicken the broth slightly. Tip: The posole should have a hearty, but not overly thick, consistency.
9. Serve hot, garnished with cilantro, avocado slices, radishes, and a squeeze of lime.

With its rich broth and tender chicken, this posole is a comforting bowl of goodness. The hominy adds a delightful chewiness, while the fresh garnishes bring a bright contrast. Try serving it with warm corn tortillas for an authentic touch.

Easy Green Chicken Posole for Weeknights

Overwhelmed by the thought of making posole from scratch on a busy weeknight? I was too, until I stumbled upon this simplified version that doesn’t skimp on flavor. It’s become my go-to for a quick, comforting meal that feels like a hug in a bowl.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups chicken stock, preferably homemade
• 1 (15-ounce) can hominy, drained and rinsed
• 1 cup tomatillo salsa
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 lime, cut into wedges
• Salt, to season

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add the chicken pieces, seasoning lightly with salt, and sear until golden brown on all sides, approximately 5 minutes. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Reduce the heat to medium, add the onion and garlic, and sauté until translucent, about 3 minutes.
4. Stir in the cumin and oregano, cooking until fragrant, about 30 seconds.
5. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Tip: This step adds depth to the broth.
6. Add the hominy and tomatillo salsa, bringing the mixture to a simmer. Cook for 15 minutes, allowing the flavors to meld.
7. Adjust the seasoning with salt if necessary. Tip: Taste as you go to balance the flavors perfectly.
8. Serve the posole hot, garnished with fresh cilantro, diced avocado, and a squeeze of lime juice for brightness.

You’ll love the tender chunks of chicken swimming in a vibrant, herbaceous broth, with the hominy adding a delightful chew. For an extra kick, serve with a side of crispy tortilla strips or a dollop of sour cream.

Green Chicken Posole with Lime

Unbelievably refreshing and packed with flavor, this Green Chicken Posole with Lime is my go-to dish when I’m craving something that’s both hearty and zesty. It reminds me of the summers I spent in the Southwest, where the combination of tomatillos and lime was a staple in every kitchen.

Ingredients

• 2 lbs boneless, skinless chicken thighs, pasture-raised
• 1 tbsp extra-virgin olive oil
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 1 lb tomatillos, husked and quartered
• 2 jalapeños, seeded and diced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups chicken stock, homemade preferred
• 1 can (15 oz) white hominy, drained and rinsed
• 1/2 cup cilantro, finely chopped
• 2 limes, juiced
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the chicken thighs and sear until golden brown on both sides, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Add the tomatillos and jalapeños, cooking until softened, approximately 5 minutes.
5. Stir in the cumin and oregano, cooking for 1 minute until fragrant.
6. Return the chicken to the pot and add the chicken stock. Bring to a boil, then reduce heat to simmer for 25 minutes.
7. Remove the chicken, shred it with two forks, and return it to the pot.
8. Add the hominy and simmer for an additional 10 minutes.
9. Stir in the cilantro and lime juice, then season with salt to taste.

Now, the texture of this posole is wonderfully hearty with the tender chicken and hominy, while the lime adds a bright finish. Serve it with a side of warm tortillas for dipping, or top with avocado slices for extra creaminess.

Green Chicken Posole with Radishes

This past weekend, I found myself craving something hearty yet fresh, a dish that could bridge the gap between the comfort of home cooking and the vibrant flavors of spring. That’s when I decided to whip up a batch of Green Chicken Posole with Radishes, a recipe that’s become a staple in my kitchen for its perfect balance of warmth and zest.

Ingredients

• 2 lbs pasture-raised chicken thighs, bone-in and skin-on
• 1 tbsp clarified butter
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 2 cups tomatillos, husked and quartered
• 1 cup cilantro leaves, plus extra for garnish
• 2 jalapeños, seeded and diced
• 6 cups homemade chicken stock
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 lb radishes, thinly sliced
• 1 lime, cut into wedges
• Sea salt, to season

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs generously with sea salt.
2. In a large Dutch oven over medium heat, melt the clarified butter. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and minced garlic. Sauté until translucent, about 3 minutes.
4. Add the tomatillos, cilantro, and jalapeños to the pot. Cook for another 5 minutes, stirring occasionally, until the tomatillos begin to soften.
5. Pour in the chicken stock, then stir in the oregano and cumin. Bring the mixture to a simmer.
6. Return the chicken thighs to the pot. Cover and transfer to the oven. Bake for 45 minutes, or until the chicken is tender and easily pulls away from the bone.
7. Remove the chicken from the pot. Once cool enough to handle, shred the meat, discarding the bones and skin.
8. Return the shredded chicken to the pot. Stir in the sliced radishes and simmer for an additional 10 minutes, just until the radishes are slightly softened but still crisp.
9. Serve the posole hot, garnished with extra cilantro leaves and lime wedges on the side for squeezing.

Zesty and vibrant, this Green Chicken Posole with Radishes offers a delightful contrast between the rich, savory broth and the crisp, peppery radishes. For an extra layer of texture, consider serving it with a side of toasted pumpkin seeds or avocado slices.

Green Chicken Posole with Pumpkin Seeds

Waking up to the crisp morning air today, I couldn’t help but think about the comforting bowl of Green Chicken Posole with Pumpkin Seeds I made last weekend. It’s a dish that brings together the vibrant flavors of tomatillos and green chilies with the earthy crunch of pumpkin seeds, creating a symphony of textures and tastes that’s both nourishing and deeply satisfying.

Ingredients

• 2 lbs boneless, skinless chicken thighs, pasture-raised
• 1 tbsp clarified butter
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 1 lb tomatillos, husked and rinsed
• 2 poblano peppers, seeded and diced
• 1 cup pumpkin seeds, toasted
• 6 cups chicken stock, homemade preferred
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt, to precise measurement
• Fresh cilantro, chopped for garnish
• Lime wedges, for serving

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Meanwhile, blend the tomatillos and poblano peppers until smooth, then add to the pot.
4. Introduce the chicken thighs to the pot, browning lightly on each side for 3 minutes.
5. Pour in the chicken stock, bringing the mixture to a gentle boil before reducing to a simmer.
6. Stir in the ground cumin and dried oregano, seasoning with salt as needed.
7. Cover and simmer for 25 minutes, or until the chicken is tender and fully cooked.
8. Remove the chicken, shred it with two forks, and return it to the pot.
9. Add the toasted pumpkin seeds, simmering for an additional 5 minutes to meld flavors.
10. Garnish with fresh cilantro and serve with lime wedges on the side.

Vibrant and hearty, this posole boasts a delightful contrast between the tender chicken and the crunchy pumpkin seeds. For an extra layer of flavor, try topping it with a dollop of sour cream or a sprinkle of crumbled queso fresco.

Green Chicken Posole with Queso Fresco

Nothing beats the comfort of a warm bowl of posole, especially when it’s as vibrant and flavorful as this Green Chicken Posole with Queso Fresco. I remember the first time I tried this dish at a small family-owned restaurant in New Mexico; the combination of tender chicken, hominy, and that tangy green sauce was unforgettable. Now, I make it at home whenever I need a little culinary escape.

Ingredients

• 2 lbs pasture-raised chicken thighs, bone-in and skin-on
• 1 tbsp clarified butter
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 2 cups tomatillos, husked and quartered
• 1 jalapeño, seeded and chopped
• 1 bunch cilantro, stems removed
• 4 cups chicken stock, homemade preferred
• 2 cups white hominy, rinsed and drained
• 1 tsp cumin, freshly ground
• 1 tsp oregano, dried
• Salt, to taste
• Queso fresco, crumbled for garnish
• Lime wedges, for serving

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs generously with salt.
2. In a large Dutch oven over medium heat, melt the clarified butter. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add the tomatillos and jalapeño to the pot. Cook until the tomatillos are soft, about 5 minutes.
5. Transfer the tomatillo mixture to a blender. Add the cilantro and blend until smooth. Tip: For a smoother sauce, strain the mixture through a fine-mesh sieve.
6. Return the sauce to the pot. Add the chicken stock, hominy, cumin, and oregano. Bring to a simmer.
7. Return the chicken thighs to the pot. Cover and transfer to the oven. Bake for 45 minutes, or until the chicken is tender and cooked through.
8. Remove the chicken from the pot. Shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.
9. Season the posole with salt to taste. Tip: Let the posole sit for 10 minutes off the heat to allow the flavors to meld.
10. Serve the posole hot, garnished with crumbled queso fresco and lime wedges. Tip: For an extra kick, serve with sliced radishes and avocado on the side.

How the vibrant green sauce clings to each piece of hominy and chicken is a sight to behold, while the queso fresco adds a creamy contrast that’s simply divine. This dish is perfect for a cozy night in or as the centerpiece of your next gathering, guaranteed to spark conversations and requests for seconds.

Green Chicken Posole with Tortilla Strips

Nothing warms the soul quite like a bowl of Green Chicken Posole with Tortilla Strips on a chilly evening. I remember the first time I tried this dish at a small family-owned restaurant in Santa Fe; the vibrant flavors and comforting texture instantly won me over. Now, it’s a staple in my kitchen, especially when I’m craving something hearty yet refreshing.

Ingredients

• 2 lbs free-range chicken thighs, skin-on
• 1 tbsp extra virgin olive oil
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 2 cups tomatillos, husked and quartered
• 1 cup cilantro leaves, packed
• 2 jalapeños, seeded and chopped
• 6 cups homemade chicken stock
• 1 tsp cumin seeds, toasted and ground
• 1 tsp dried Mexican oregano
• 2 cups hominy, rinsed and drained
• 1 lime, juiced
• Sea salt, to season
• 4 corn tortillas, cut into thin strips
• 1 avocado, sliced
• 1/2 cup radishes, thinly sliced
• 1/4 cup crumbled queso fresco

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs generously with sea salt.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Blend the tomatillos, cilantro, and jalapeños in a food processor until smooth. Pour this green sauce into the pot with the onions and garlic.
5. Return the chicken thighs to the pot. Add the chicken stock, ground cumin, and Mexican oregano. Bring to a simmer, then cover and transfer to the oven. Cook for 45 minutes, or until the chicken is tender and cooked through.
6. Remove the chicken from the pot and shred the meat, discarding the bones. Return the shredded chicken to the pot along with the hominy. Simmer for an additional 10 minutes.
7. Stir in the lime juice and adjust the seasoning with sea salt if needed.
8. While the posole simmers, spread the tortilla strips on a baking sheet and bake at 375°F for 5-7 minutes, or until crispy.
9. Serve the posole hot, garnished with crispy tortilla strips, avocado slices, radishes, and crumbled queso fresco.

Perfectly balanced, this Green Chicken Posole offers a delightful contrast between the rich, savory broth and the bright, fresh garnishes. The crispy tortilla strips add a satisfying crunch, making each spoonful a textural adventure. For an extra kick, serve with a side of roasted salsa verde.

Green Chicken Posole with Fresh Corn

Yesterday, I found myself craving something that perfectly balances comfort and freshness, a dish that whispers of summer yet feels like a hug in a bowl. That’s when I decided to whip up this Green Chicken Posole with Fresh Corn, a vibrant twist on the classic that’s become my go-to for these balmy evenings.

Ingredients

• 2 lbs free-range chicken thighs, bone-in and skin-on
• 1 tbsp extra-virgin olive oil
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 2 cups tomatillos, husked and quartered
• 1 jalapeño, seeded and minced
• 4 cups homemade chicken stock
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 cups fresh corn kernels
• 1/2 cup cilantro, finely chopped
• 1 lime, juiced
• Sea salt, to season

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs generously with sea salt.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and minced garlic. Sauté until translucent, about 3 minutes.
4. Add the tomatillos and minced jalapeño to the pot. Cook for another 5 minutes, stirring occasionally, until the tomatillos soften.
5. Pour in the chicken stock, then stir in the ground cumin and dried oregano. Bring to a simmer.
6. Return the chicken thighs to the pot. Cover and transfer to the oven. Braise for 45 minutes, or until the chicken is tender and cooked through.
7. Remove the chicken from the pot. Once cool enough to handle, shred the meat, discarding the bones and skin.
8. Stir the shredded chicken, fresh corn kernels, and chopped cilantro into the posole. Simmer on the stove for an additional 10 minutes.
9. Finish with a squeeze of fresh lime juice. Adjust seasoning with sea salt if necessary.

Finally, this Green Chicken Posole with Fresh Corn is a symphony of textures and flavors—tender chicken, pops of sweet corn, and a broth that’s both rich and bright. Serve it with a side of warm tortillas for dipping, or top with sliced radishes for an extra crunch.

Green Chicken Posole with Jalapeños

Every time I think about comfort food that packs a punch, my mind goes straight to this Green Chicken Posole with Jalapeños. It’s a dish that brings together the warmth of hominy and the vibrant kick of fresh jalapeños, creating a bowl that’s as comforting as it is exciting. I remember the first time I made it; the kitchen filled with such an inviting aroma that my neighbors popped by to ask what was cooking!

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 tbsp extra-virgin olive oil
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 2 cups tomatillos, husked and quartered
• 2 jalapeños, stemmed and sliced (seeds removed for less heat)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups chicken stock, preferably homemade
• 2 cups white hominy, drained and rinsed
• 1/2 cup cilantro, finely chopped
• 1 lime, cut into wedges
• Salt, to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken thighs and sear until golden brown on both sides, approximately 4 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and cook until translucent, about 3 minutes, stirring occasionally.
4. Add the minced garlic, tomatillos, and jalapeños, cooking for another 2 minutes until fragrant.
5. Stir in the cumin and oregano, then pour in the chicken stock, scraping any browned bits from the bottom of the pot.
6. Return the chicken to the pot, bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, or until the chicken is tender.
7. Remove the chicken, shred it with two forks, and return it to the pot.
8. Add the hominy and simmer uncovered for another 10 minutes to allow the flavors to meld.
9. Stir in the chopped cilantro and adjust seasoning with salt as needed.
10. Serve hot with lime wedges on the side for squeezing over.

Vibrant and hearty, this posole strikes the perfect balance between spicy, tangy, and savory. The hominy adds a delightful chewiness, while the lime brightens every bite. For an extra touch, top with avocado slices or a dollop of sour cream to mellow the heat.

Green Chicken Posole with Cabbage

Venturing into the heart of comfort food with a twist, I stumbled upon this Green Chicken Posole with Cabbage during a chilly evening that begged for something hearty yet refreshing. It’s a dish that marries the homely warmth of traditional posole with the vibrant kick of green chilies, making it a perfect bowl for those who love a bit of zest in their comfort food.

Ingredients

• 2 lbs boneless, skinless chicken thighs, pasture-raised
• 1 tbsp clarified butter
• 1 large white onion, finely diced
• 3 cloves garlic, minced
• 2 cups hominy, rinsed and drained
• 4 cups chicken stock, homemade preferred
• 2 cups green cabbage, thinly sliced
• 1 cup tomatillos, husked and diced
• 2 jalapeños, seeded and finely chopped
• 1 tsp cumin, freshly ground
• 1/2 cup cilantro, finely chopped
• 1 lime, juiced
• Salt, to precise taste

Instructions

1. In a large Dutch oven, heat clarified butter over medium heat until shimmering.
2. Add chicken thighs, searing until golden brown on each side, about 4 minutes per side. Remove and set aside.
3. In the same pot, sauté onion and garlic until translucent, about 3 minutes, scraping up any browned bits from the chicken.
4. Stir in hominy, chicken stock, tomatillos, jalapeños, and cumin. Bring to a simmer.
5. Return chicken to the pot. Cover and simmer on low heat for 25 minutes, until chicken is tender.
6. Remove chicken, shred with two forks, and return to the pot.
7. Add cabbage and cilantro, simmering for an additional 5 minutes until cabbage is just tender.
8. Finish with lime juice and salt, adjusting to taste.

Ladling this posole into bowls, the tender chicken and crisp cabbage offer a delightful contrast, while the hominy and tomatillos bring a comforting yet lively base. Serve with extra lime wedges and a sprinkle of cilantro for an extra burst of freshness.

Green Chicken Posole with Oregano

This past weekend, I found myself craving something hearty yet fresh, a dish that could bridge the gap between the comfort of home cooking and the vibrant flavors of summer. That’s when I decided to whip up a batch of Green Chicken Posole with Oregano, a recipe that’s become a staple in my kitchen for its perfect balance of richness and brightness.

Ingredients

• 2 lbs free-range chicken thighs, bone-in and skin-on
• 1 tbsp extra-virgin olive oil
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 2 cups tomatillos, husked and quartered
• 1 cup poblano peppers, seeded and diced
• 1/2 cup cilantro leaves, plus more for garnish
• 1 tbsp dried oregano, preferably Mexican
• 6 cups homemade chicken stock
• 2 cups hominy, rinsed and drained
• 1 lime, cut into wedges
• Sea salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs generously with sea salt and black pepper.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Add the tomatillos and poblano peppers, cooking until softened, approximately 5 minutes.
5. Stir in the cilantro and dried oregano, cooking for another minute until fragrant.
6. Pour in the chicken stock and bring to a simmer. Return the chicken thighs to the pot, cover, and transfer to the oven. Bake for 45 minutes.
7. Remove the pot from the oven. Take out the chicken thighs, shred the meat, and return it to the pot. Stir in the hominy and simmer on the stove for an additional 15 minutes.
8. Adjust seasoning with sea salt and black pepper as needed. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Every spoonful of this posole offers a delightful contrast between the tender chicken and the chewy hominy, all enveloped in a broth that’s both tangy and herbaceous. For an extra kick, serve with a side of sliced radishes and avocado chunks.

Green Chicken Posole with Chipotle Peppers

This week, I found myself craving something hearty yet fresh, a dish that could bridge the gap between the comfort of home cooking and the vibrant flavors of Mexican cuisine. That’s when I decided to whip up a batch of Green Chicken Posole with Chipotle Peppers, a recipe that’s become a staple in my kitchen for its perfect balance of spice, heartiness, and a touch of brightness from the tomatillos.

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 tbsp avocado oil
• 1 large white onion, finely diced
• 4 garlic cloves, minced
• 1 lb tomatillos, husked and quartered
• 2 canned chipotle peppers in adobo sauce, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups chicken stock, preferably homemade
• 1 (15 oz) can white hominy, drained and rinsed
• 1/2 cup cilantro leaves, roughly chopped
• 1 lime, cut into wedges
• Sea salt, to taste

Instructions

1. Heat the avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken thighs and sear until golden brown on both sides, approximately 4 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and cook until translucent, about 3 minutes, stirring occasionally.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds.
5. Add the quartered tomatillos, minced chipotle peppers, cumin, and oregano. Cook for 5 minutes, stirring frequently, until the tomatillos begin to soften.
6. Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low and simmer for 20 minutes.
7. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
8. Return the seared chicken thighs to the pot along with the drained hominy. Simmer for an additional 15 minutes, or until the chicken is cooked through.
9. Remove the chicken thighs, shred the meat with two forks, and return it to the pot. Stir in the chopped cilantro.
10. Season with sea salt to taste and serve hot with lime wedges on the side.

One of the things I love most about this posole is its rich, velvety texture, courtesy of the pureed tomatillos, which also lend a subtle tanginess that plays beautifully against the smoky heat of the chipotle. For an extra layer of flavor, top each bowl with thinly sliced radishes, avocado chunks, and a sprinkle of queso fresco.

Conclusion

Zesty flavors await in our roundup of 18 Spicy Green Chicken Posole recipes, perfect for home cooks looking to spice up their meal rotation. Each dish promises a delicious adventure, blending tradition with bold tastes. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary journey with friends by pinning this article on Pinterest. Happy cooking!

Bella Bacinos