Chicken Chile Verde Posole

18 Jan
Chicken Chile Verde Posole

Chicken Chile Verde Posole

This is the second pressure-cooker recipe I made in one week, although you can certainly cook this over the stove in a Dutch oven. This was a very satisfying, quick and easy meal on a cold winter’s night! There are a lot of great flavors going on in this. I had an unexpected guest the next night, and he practically inhaled the rest of the leftovers!

Chicken Chile Verde Posole

1 tablespoon olive oil
2 cloves garlic, peeled and rough-chopped
1 cup rough-chopped onion
1/2 teaspoon dried ground cumin
1/2 teaspoon dried, crushed Mexican oregano
1 pound boneless skinless chicken breast(s)
1 to 2 cups canned hominy, rinsed and drained
1 can black beans, rinsed and drained
2 7-ounce cans Salsa Verde (I used Herdez)
1 to 1/2 cups homemade or low sodium chicken broth
Ground black pepper, to taste
Handful of chopped cilantro leaves
Avocado, lime slices, and additional cilantro, for garnish

Onions, Garlic, and Spices

Onions, Garlic, and Spices

Sweat the onions and garlic with the oil in the pressure cooker over medium-high heat, then add the spices.

The Rest of the Ingredients

The Rest of the Ingredients

Add the rest of the ingredients, cover with the cooker lid, and bring up to pressure. Cook 5 minutes rocking under pressure, then release naturally. Shred the chicken in the pot with two forks. Serve in a bowl with garnishes.

Cooked Chicken Posole

Cooked Chicken Posole ~ with another handful of chopped cilantro for good measure

Note: If using a Dutch oven, cut the chicken into bite size pieces and brown with the onions and garlic. Then add the rest of ingredients and simmer for 15 to 30 minutes to let the flavors meld.

Download and Print this Recipe

Download and Print this Yummy Recipe!

11 Responses to “Chicken Chile Verde Posole”

  1. teagan geneviene January 18, 2015 at 12:54 pm #

    There’s nothing better than posole. It’s the best think I learned from five years in Albuquerque. Yum! Great big hug. 😀

    Liked by 1 person

    • anotherfoodieblogger January 18, 2015 at 4:30 pm #

      Thanks Teagan! I’ve made the red posole before too, I’m sure that is more authentic.


      • teagan geneviene January 18, 2015 at 5:58 pm #

        Where I lived, they would only use pork. But they used red or green, just according to what was preferred. So either would be authentic. At big gatherings they made the stew without the chili, but had both red and green chili sauce available on the side, add which ever to taste.
        Even back then my stomach couldn’t take the spicy stuff i love, so i first tried posole without any chili. I was enthralled by it just plain… so that’s how i make if for myself. They were aghast that i ate it without chili. 😀 Hugs!

        Liked by 1 person

  2. Michael's Woodcraft January 18, 2015 at 2:34 pm #

    Looks delicious Kathryn, I printed your recipe so I can try to make this one! If the kids aren’t here when I make it I think I will add a habanero!! 🙂

    Liked by 1 person

  3. bbqman001 January 18, 2015 at 7:52 pm #

    Oooooooh……. I LOVE Posole……… thanks for the post

    Liked by 1 person

  4. Stacy January 20, 2015 at 8:27 pm #

    My mom makes posole occasionally for my brother-in-law who is from Mexico. It’s a comfort dish for him when he’s missing home. I have no idea where she got the recipe but perhaps from HIS mother. Yours looks delicious!

    Liked by 1 person

    • anotherfoodieblogger January 20, 2015 at 8:54 pm #

      Thank you Stacy! I make a red chile version of this too. This one was more “out of the can” type for a quick meal, but the red version I have uses the reconstituted dried chiles. You have such an international family!



  1. 18 Cinco de Mayo Recipes | anotherfoodieblogger - May 4, 2016

    […] Chicken Chile Verde Posole […]


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    […] Chicken Chile Verde Posole […]


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