Posole Recipe

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  1. For the posole bring the first 8 ingredients to a boil in a large stock pot.
  2. 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.
  3. 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.
  4. 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.
  5. Turn the heat up to medium and cook the posole for 15 minutes.
  6. I usually serve the soup in big bowls with raw shredded cabbage, lime wedges, and additional chopped cilantro and onion.
  7. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 364.6 Kcal (1527 kJ)
Calories from fat 187.62 Kcal
% Daily Value*
Total Fat 20.85g 32%
Cholesterol 117.81mg 39%
Sodium 1027.27mg 43%
Potassium 301.75mg 6%
Total Carbs 16.26g 5%
Sugars 2.47g 10%
Dietary Fiber 3.33g 13%
Protein 24.97g 50%
Vitamin C 7.2mg 12%
Iron 2.4mg 14%
Calcium 52.5mg 5%
Amount Per 100 g
Calories 80.59 Kcal (337 kJ)
Calories from fat 41.47 Kcal
% Daily Value*
Total Fat 4.61g 32%
Cholesterol 26.04mg 39%
Sodium 227.07mg 43%
Potassium 66.7mg 6%
Total Carbs 3.59g 5%
Sugars 0.55g 10%
Dietary Fiber 0.74g 13%
Protein 5.52g 50%
Vitamin C 1.6mg 12%
Iron 0.5mg 14%
Calcium 11.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
  • 9

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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