Get ready to spice up your mealtime routine with these 19 delicious and unique Spicy Green Chicken Posole recipes! This popular Mexican dish has gained a cult following worldwide for its bold flavors, tender chicken, and comforting hominy. Whether you’re a seasoned cook or just starting out in the kitchen, we’ve got you covered with a variety of twists and turns to keep your taste buds engaged.
From hearty, slow-cooked versions to quick and easy weeknight meals, our collection of recipes is designed to satisfy your cravings and leave you wanting more. With options ranging from authentic Mexican flavors to creative fusion dishes, there’s something for everyone in this list of Spicy Green Chicken Posole recipes. So what are you waiting for? Dive in and discover the perfect dish to add some heat and excitement to your meals!
Hearty Green Chicken Posole with Hominy
This rich and flavorful posole is a staple of Mexican cuisine, filled with tender chicken, creamy hominy, and an abundance of fresh green chilies. Perfect for a cozy night in or a crowd-pleasing gathering.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 can (15 oz) white hominy, drained and rinsed
– 2 large green chilies, roasted and chopped
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper, to taste
– 2 tbsp lime juice
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine chicken broth, hominy, chopped green chilies, onion, garlic, cumin, salt, and pepper.
2. Bring mixture to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
3. Shred or chop the cooked chicken and add to the posole.
4. Stir in lime juice and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Quick Green Chicken Posole with Tomatillos
This vibrant and flavorful Mexican stew is a perfect blend of tender chicken, creamy tomatillos, and crunchy vegetables. With its bright green color and zesty flavor, it’s sure to become a new favorite!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium tomatillos, husked and rinsed
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) green chile enchilada sauce
– 1 cup chicken broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned on all sides.
3. Add the tomatillos, red bell pepper, cumin, salt, and pepper. Stir to combine.
4. Pour in the enchilada sauce and chicken broth. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the chicken is cooked through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Slow-Cooked Green Chicken Posole
This hearty posole recipe combines tender chicken, creamy green chile, and hominy in a rich and flavorful broth. Perfect for a chilly evening or a comforting meal any time of the year.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups cooked hominy (see note)
– 4 cups chicken broth
– 1 can (14.5 oz) diced green chile peppers
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a slow cooker, combine chicken, hominy, chicken broth, green chile peppers, onion, garlic, cumin, paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Authentic Mexican Green Chicken Posole
This hearty, flavorful soup is a staple of Mexican cuisine, perfect for a comforting and satisfying meal. With its rich broth, tender chicken, and variety of textures from hominy and green chilies, this posole is sure to become a favorite.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup dried hominy, rinsed and drained
– 4 cups water
– 1/2 cup chopped fresh epazote (or substitute with cilantro)
– 2 green chilies, diced
– 1 jalapeño pepper, diced
– Salt and pepper to taste
– Lime wedges for serving
Instructions:
1. In a large pot, combine chicken broth, hominy, water, epazote, green chilies, and jalapeño. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Add the chicken to the pot and cook until tender, about 10-15 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with lime wedges and additional epazote or cilantro if desired.
Cooking Time: Approximately 45 minutes
Green Chicken Posole with Avocado
This vibrant posole combines the bold flavors of Mexico with the creaminess of avocado, making it a perfect dish for any occasion. This recipe is quick, easy, and packed with nutrients.
Ingredients:
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 cups vegetable broth
• 1 can (14.5 oz) diced green chilies
• 1 can (15 oz) hominy, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 lime, juiced
• Salt and pepper to taste
• 2 ripe avocados, peeled and diced
Instructions:
1. In a large pot, combine chicken, vegetable broth, green chilies, hominy, cilantro, garlic, and lime juice.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
3. Stir in salt and pepper to taste.
4. Serve hot, topped with diced avocado.
Cooking Time: 25-30 minutes
Creamy Green Chicken Posole
This hearty and flavorful Mexican-inspired stew combines tender chicken, creamy green chile, and hominy, all wrapped up in a rich and velvety broth. Perfect for a cozy night in or a crowd-pleasing main dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 can (14.5 oz) diced green chile peppers
– 1 cup cooked hominy (fresh or canned)
– 1/4 cup heavy cream
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: lime wedges, chopped cilantro, and shredded cheese for garnish
Instructions:
1. In a large pot, combine chicken broth, diced green chile peppers, and hominy. Bring to a boil, then reduce heat and simmer.
2. Add chicken breast or thighs and cook until tender (about 15-20 minutes).
3. Stir in heavy cream and cumin. Season with salt and pepper to taste.
4. Serve hot, garnished with lime wedges, chopped cilantro, and shredded cheese if desired.
Cooking Time: 25-30 minutes
Spicy Green Chicken Posole with Jalapeños
This vibrant and flavorful posole recipe combines the warmth of chicken, jalapeños, and green chile peppers in a comforting and spicy broth. Perfect for a chilly evening or as a bold twist on traditional Mexican cuisine.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups chicken broth
– 1 cup hominy (dried corn kernels that have been soaked in limewater)
– 2-3 jalapeño peppers, sliced
– 1 can (4 oz) diced green chile peppers
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine chicken, chicken broth, hominy, jalapeños, green chile peppers, onion, and garlic.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until chicken is cooked through.
3. Add cumin, salt, and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Green Chicken Posole Verde
This vibrant and flavorful stew combines the richness of chicken with the brightness of green tomatillos, making for a deliciously unique meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups chicken broth
– 1 cup water
– 2 medium tomatillos, husked and rinsed
– 1 jalapeño pepper, seeded and chopped
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, combine chicken, broth, water, tomatillos, jalapeño, onion, and garlic.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
3. Stir in cumin, salt, and pepper to taste.
4. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 20-25 minutes
Easy Weeknight Green Chicken Posole
This flavorful and nutritious posole recipe is perfect for a quick weeknight dinner. With just a few simple ingredients, you’ll have a delicious and comforting bowl of goodness on the table in no time.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (14.5 oz) diced green chilies
– 1 can (15 oz) hominy, drained and rinsed
– 2 cups chicken broth
– 1/2 cup water
– 1 tsp ground cumin
– 1/4 tsp paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine chicken, green chilies, hominy, chicken broth, water, cumin, and paprika.
2. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25 minutes
Green Chicken Posole with Cilantro Lime Crema
This vibrant posole combines the warmth of green chile peppers, tender chicken, and the brightness of cilantro lime crema for a truly authentic Mexican dish.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cups chicken broth
– 1 cup dried hominy
– 2-3 green chile peppers, roasted and chopped
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup cilantro lime crema (recipe below)
Cilantro Lime Crema:
– 1/2 cup sour cream
– 2 tablespoons freshly chopped cilantro
– Juice of 1 lime
– 1 tablespoon lime zest
Instructions:
1. In a large pot, combine chicken broth and hominy. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Add chicken, green chiles, onion, garlic, salt, and pepper to the pot. Simmer for an additional 15-20 minutes or until chicken is cooked through.
3. Stir in cilantro lime crema.
4. Serve warm, garnished with additional cilantro if desired.
Cooking Time: 40-50 minutes
Green Chicken Posole and Cornbread
This recipe combines the bold flavors of Mexico with the comfort of a warm, crumbly cornbread. Green chicken posole is a hearty soup made with shredded chicken, hominy, and a blend of spices, while the cornbread adds a satisfying crunch to this satisfying meal.
Ingredients:
For the Posole:
– 1 lb boneless, skinless chicken breasts
– 2 cups hominy (dried or canned)
– 1 can diced green chilies
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 4 cups chicken broth
For the Cornbread:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup butter, melted
– 1 large egg
– 1/2 cup buttermilk
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the chicken and hominy according to package instructions.
3. In a separate pan, sauté the onion, garlic, cumin, and paprika until fragrant.
4. Combine cooked chicken, hominy mixture, and diced green chilies in a large pot. Add broth and simmer for 20 minutes.
5. Prepare cornbread by whisking dry ingredients, then combining with melted butter, egg, and buttermilk.
6. Bake cornbread for 15-20 minutes or until golden brown.
Cooking Time: 40-50 minutes
Green Chicken Posole with Fresh Herbs
This vibrant posole recipe combines the bold flavors of chicken, tomatillos, jalapeños, and fresh herbs for a deliciously spicy and savory dish. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tomatillos, husked and rinsed
– 2 jalapeños, seeded and chopped
– 2 cups chicken broth
– 1 can (14.5 oz) diced green chilies
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté chicken and jalapeños in a little oil until cooked through.
2. Add tomatillos, chicken broth, green chilies, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Green Chicken Posole with Radish Garnish
This vibrant soup is a twist on the traditional Mexican dish, packed with nutritious green chicken and garnished with a crunchy radish slice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup water
– 1/2 cup cooked green hominy (or canned)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Radish, thinly sliced
Instructions:
1. In a large pot, combine chicken, broth, water, hominy, cilantro, lime juice, and cumin.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with a thinly sliced radish.
Cooking Time: 25-30 minutes
Green Chicken Posole with Pickled Onions
A vibrant and flavorful Mexican stew, Green Chicken Posole is a perfect blend of tender chicken, creamy hominy, and tangy pickled onions. This hearty dish is sure to become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups hominy, rinsed and drained
– 4 cups vegetable broth
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 large onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. In a large pot, combine chicken, hominy, vegetable broth, cilantro, lime juice, cumin, paprika, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
3. Meanwhile, pickled onions: In a bowl, combine sliced onion and chopped jalapeño. Squeeze lime juice over the top and let sit for at least 30 minutes.
4. Serve hot, garnished with pickled onions and additional cilantro if desired.
Cooking Time: 40-50 minutes
Green Chicken Posole Soup
This vibrant soup is a delicious twist on traditional posole, with the added flavor of green chicken broth and tender chicken. Perfect for a quick weeknight dinner or weekend lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth (low-sodium)
– 1 cup water
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 can (15 ounces) hominy, drained and rinsed
– Salt and pepper, to taste
– Optional: lime wedges, shredded cheese, diced avocado, or crushed tortilla chips for garnish
Instructions:
1. In a large pot, combine chicken, broth, water, cilantro, jalapeño, onion, and garlic.
2. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
3. Add hominy to the pot and stir to combine.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with your choice of optional toppings.
Cooking Time: 25-30 minutes
Green Chicken Posole with Chipotle Peppers
This vibrant and flavorful posole recipe combines the comfort of chicken soup with the bold flavors of chipotle peppers, lime juice, and fresh cilantro.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups vegetable broth
– 2 cups cooked hominy (canned or cooked from scratch)
– 1 large onion, diced
– 3-4 chipotle peppers in adobo sauce, minced
– 2 cloves garlic, minced
– 1 cup fresh cilantro leaves and stems
– 2 tablespoons lime juice
– Salt and pepper to taste
– Optional: jalapeños or other hot peppers for added heat
Instructions:
1. In a large pot, combine chicken, vegetable broth, hominy, onion, chipotle peppers, garlic, and salt.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
3. Stir in lime juice and adjust seasoning as needed.
4. Serve hot, garnished with fresh cilantro leaves and stems.
Cooking Time: Approximately 30-40 minutes
Green Chicken Posole with Roasted Poblanos
This vibrant and flavorful posole is a perfect blend of traditional Mexican flavors, infused with the deep richness of roasted poblanos. A comforting bowl of green chicken goodness that’s sure to warm your belly and your heart.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups water or low-sodium chicken broth
– 1 cup dried hominy (posole)
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 2 roasted poblanos, diced (see roasting instructions below)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Optional: lime wedges for serving
Instructions:
1. Roast the poblanos by placing them on a baking sheet, drizzle with olive oil, and roast at 400°F (200°C) for about 30-40 minutes, or until charred.
2. In a large pot, combine chicken, hominy, water/broth, garlic, cumin, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
4. Stir in roasted poblanos and cilantro.
5. Serve hot, with lime wedges on the side if desired.
Cooking Time: About 45 minutes
Green Chicken Posole with Cotija Cheese
This vibrant and flavorful stew is a twist on traditional posole, combining the comforting warmth of chicken and hominy with the brightness of green chile. Perfect for a chilly evening or a cozy weekend dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups hominy, drained and rinsed
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups green chile peppers, roasted and chopped (see note)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1/2 cup Cotija cheese, crumbled
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned.
3. Add the hominy, green chile peppers, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the chicken is cooked through.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with crumbled Cotija cheese and a sprinkle of cilantro.
Cooking Time: 30-40 minutes
Green Chicken Posole with Crispy Tortilla Strips
This vibrant posole recipe combines the flavors of Mexico with the warmth of green chicken soup, served with crunchy tortilla strips for added texture.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes, drained
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 6-8 corn tortillas
– Vegetable oil for frying
Instructions:
1. In a large pot, combine chicken, broth, tomatoes, cilantro, jalapeño, cumin, smoked paprika, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
3. Meanwhile, cut tortillas into thin strips and fry in hot oil until crispy (about 30 seconds). Drain on paper towels.
4. Serve posole with crispy tortilla strips and enjoy!
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your mealtime with these 19 delicious recipes for Green Chicken Posole! From hearty and slow-cooked options to quick and easy weeknight meals, there’s something for everyone. Recipes range from classic Mexican dishes to innovative twists featuring ingredients like avocado, jalapeños, and cilantro lime crema. Whether you’re in the mood for a comforting bowl of soup or a flavorful main dish, these recipes are sure to satisfy your cravings.