email printChicken Posole aka “White Girl Posole”

White Girl PosoleDoesn’t everyone have that “go to” soup for when you are sick, had a rough day or….. heck….lets be honest….when you have a hangover?!  I think most people lean towards a nice chicken noodle soup or some menudo.  I myself have never been a huge fan of the chicken noodle (and I refuse to eat the tripe aka beef stomach, which is what menudo is made with).  I tried out a Chicken Posole (or as I call it “White Girl Posole”), and I had met my cure!  Now your typical posole is made with pork and is in a red sauce, so it is of course pretty heavy.  This particular version is not authentic by any means, hence why I refer to it as “White Girl Posole”.    It’s got your anti-inflammatory/soothing chicken, a bit of spice to clear the sinuses and healthy veggies.  I top mine with shredded cabbage, cilantro, some fresh lime juice and a “dollop of daisy” (or your favorite sour cream!).  This is a great freezer recipe.  So make it, eat half, and freeze the rest for a rainy day….or the day after you’ve over served yourself some libations.

Now, lets remember I’m currently knocked up.  I still have this odd aversion to working with raw chicken.  So this go around I bought a rotisserie chicken and just shredded the thing (without using the skin).  However, when I’ve made this recipe in the past I take 2 lbs of chicken breasts and simmer them until they are cooked (about 20 minutes), I then shred the meat once cooled… as you choose!


  • 1 lb tomatillos
  • 8 cups chicken stock
  • 2 cups finely chopped onion
  • 2 lbs of chicken breast shredded (or 1 rotisserie chicken shredded if you are in a time crunch, are lazy or are knocked up and can’t stand the thought of raw chicken)
  • 4 garlic cloves minced
  • 2 jalapeno peppers minced (I removed the seeds, leave em’ if you need an extra kick in the pooter)
  • 30 oz can of hominy
  • Juice from 2 limes (plus wedges to serve your soup with)
  • Salt/Pepper
  • Garnishes:  chopped cilantro, shredded cabbage, sour cream

Cook tomatillos in boiling water for 10 minutes and drain water.  Puree tomatillos in blender.  Saute onions for about 6-8 minutes until translucent.  Add garlic and jalapenos and saute for 2 more minutes seasoning with salt and pepper.  Pour in chicken stock and hominy.  Let it simmer covered for 35 minutes until hominy is tender.  Add shredded chicken and tomatillo, lime juice, and salt and pepper to taste.  Garnish.


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