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Chicken Posole

  • Author: Sara Haas


A big pot of warmth, this stew is hearty and loaded with flavor. Perfect for tailgates or potlucks or a delicious family dinner.


  • 1 tablespoon vegeatable oil
  • 2 skin-on, bone-in chicken thighs (about 3/4 pound)
  • 2 skin-on, bone-in chicken breasts (about 1 1/4 pound)
  • 1/2 medium onion, diced (about 1 1/3 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 1 (25-ounce) can hominy, drained
  • 1 (4-ounce) can diced green chiles
  • 1 lime, juiced
  • 1/2 cup fresh cilantro, chopped


  1. Heat the oil in a pot or dutch oven over medium-high heat until shimmering. Season the chicken with salt then arrange, skin-side down in the pot. Cook about 6-7 minutes, until skin is golden brown. Move to a plate.
  2. Add the onion and carrots to the pot and cook until softened, about 6-7 minutes. Add the chili powder and cumin and cook, stirring occasionally, until fragrant, about 1 minute. Stir in the flour and cook and stir for 1 more minute. Add the chicken broth, stirring to scrape any bits off the bottom of the pan. Bring mixture to a simmer then add the chicken, pressing it into the liquid to fully submerge it. Reduce the heat to medium-low, simmer uncovered, until chicken is cooked (has reached an internal temperature of 165’F), about 25 minutes. Check occasionally during cooking to ensure that chicken is still submerged. Add water, 1/2 cup at a time to keep chicken in the cooking liquid.
  3. Remove the chicken to a cutting board and let it cool 5 minutes. (At this point you can also skim the surface of the soup to remove any scum or excess oil/fat.)
  4. Carefully remove and discard skin. Using a fork, remove the meat from the bones. Discard bones. Roughly chop the chicken and add it back to the pot along with the drained beans, hominy and chiles. Cook an additional 10 minutes.
  5. Stir in lime juice and cilantro and serve.


  • This recipe makes about 9 cups of stew, this allows for a generous 1 1/2 cup portion for 6 people.


  • Serving Size: 6
  • Calories: 346
  • Sugar: 2
  • Sodium: 557
  • Fat: 9
  • Saturated Fat: 2
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 38
  • Protein: 28
  • Cholesterol: 77

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