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Quick Chicken Posole

Quick Chicken Posole


  • 2 large poblano chiles

  • 1 rotisserie chicken

  • 2 tbsp. olive or safflower oil

  • 1 large onion, chopped

  • 3 large cloves garlic, crushed and chopped

  • 1 large jalapeño chile, chopped

  • Salt and pepper

  • 1 tbsp. (a scant palmful) ground coriander

  • 1 tbsp. (a scant palmful) ground cumin

  • 1 tsp. (1/3 palmful) dried oregano

  • 3 cups chicken stock

  • 2 bags (14.5 oz. each) fire-roasted tomatillos (I like Frontera brand) or 2 cans (14 oz. each) tomatillos, drained

  • 1 can (28 oz.) hominy, rinsed

  • 1 lime, juiced (about 2 tbsp.)

  • 1 tsp. honey, to taste

For Topping

  • Fresh cilantro leaves, thinly sliced scallions or chopped red onions, shredded Monterey Jack or pepper Jack, lightly crushed tortilla chips, sour cream or Mexican crema, and/or sliced radishes


Step 1

Under a broiler or over the open flame of a gas burner, using tongs, char the poblanos, turning occasionally, until blackened all over, 6 to 7 minutes. Transfer to a bowl; cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes.

Step 2

While the poblanos are cooling, shred the chicken into bite-size pieces. (Reserve the skin and bones for stock.)

Step 3

In a Dutch oven or soup pot, heat the oil, two turns of the pan, over medium-high. Add the onion, garlic, and jalapeño. Season with salt, pepper, the coriander, cumin, and oregano. Cook, stirring often, until the vegetables soften, 7 to 8 minutes.

Step 4

Peel the poblanos, then chop or slice them and add to the pot. Add the stock, tomatillos, hominy, and chicken. Bring to a rolling simmer. Add the lime juice and honey; season. Serve in shallow bowls with your choice of toppings.