Quick Posole Mexican Soup | Chicken Pozole Recipe | Rockin Robin Cooks

The secret to this posole recipe is using Ancho chile powder. The flaver is more rustic and there is less heat than regular chile powder. You will find this Mexican soup to be very easy to make.
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Posole Pozole (Mexican Soup)

2 ½ lbs. Chicken thighs
4 Tbsp. plus 1 tsp. Ancho chile powder
1 tsp. Oregano
1 tsp. Ground cumin
½ tsp. Smoked paprika
4 cloves garlic, minced
1 large onion, minced
2 cans (30 oz. each) Hominy (Mexican corn)
8 cups low sodium chicken broth
Salt to taste

Lime wedges
Cilantro, chopped
Cabbage, thinly sliced


In a stainless steel stock pot over medium high heat, lay the chicken thighs skin side down in the pan.

Add enough of the chicken broth to cover the chicken and bring to a boil. Then cover and simmer for about 20 minutes or until the chicken is done.

While the chicken is cooking we will saute up the onions. In a large frying pan add about a tablespoon of olive oil over medium high heat. Add the onion and lower the heat to medium and saute for about 18 minutes.

Next add the garlic and saute for an additional 2 minutes.

Once the chicken is done, remove it to a dish. Pour the onion mixture into the stock pot and add the Ancho chile powder, cumin, smoked paprika, oregano, salt, and the rest of the chicken broth.

Once the chicken is cool enough, remove any skin and discard. Then take two forks and shred all the chicken and add it to the pot.

Bring the soup to a boil and then cover and simmer for at least 1 hour, 2 is better. Add the hominy about 15 minutes before you want to serve the soup.

When you serve the soup, I recommend putting a handful of chopped green cabbage and a sprinkle of fresh lime juice at the very least.

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