There are two types of people in the world. Those who LOVE soup and could eat it for every meal and those who don’t want it unless you’re dipping a grilled cheese into it. My husband is the latter – that is until I mention Posole. We love this dish and serve it to big groups often. It is inexpensive to make, doesn’t take any special tools and will impress anyone.

The hardest part about this recipe is finding what peppers you will use. I personally use dried ancho chilis but there are lots of alternatives: dried Anaheim chili peppers, poblanos, chipotles, or new mexico chili peppers. I find these in the produce section of my grocery store. They are normally in a large plastic bag. If you can’t find them in your grocery store, find a small taqueria that sells groceries and you will find them there!

Chicken Posole Rojo

A classic from Mexico that you can make right in your kitchen. A little spice and a whole lot of flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner
Cuisine Mexican
Servings 8
Calories 341 kcal


  • 1 stand mixer or hand mixer optional for shredding chicken


  • 3 lbs boneless chicken breast
  • 2 tbsp salt
  • 10 cups water
  • 4 cloves garlic minced or chopped
  • 10-15 dried red peppers I use Ancho Chili Peppers
  • 2 white onions chopped
  • 1 green bell pepper chopped
  • 30 oz can of hominy
  • 3 cups chicken broth either store bought or from your boiled chicken

For Serving:

  • 4 radishes sliced
  • 2 large avocados
  • sour cream
  • cotija cheese
  • cilantro
  • tortilla chips or tostadas


  • Cover whole peppers in hot water and let set for 10-15 minutes. 
  • Add the chicken, water, garlic and salt to a large stock pot and bring to a boil. Boil for about 20-30 minutes until cooked through and tender. 
  • Remove the chicken from pot, keep water/broth in pot. 
  • Shred chicken. If you have a stand mixer, use this to cut down on your time and effort. 
  • Remove stem and seeds from peppers. A few seeds remaining are ok.
  • In a food processor or blender, add peppers and one chopped onion. Blend until a thick paste.
  • Add chicken broth, pepper mixture and remainder of onion and bell pepper to pot. 
  • Stir chicken back in. Bring to a boil and then let simmer for about 15-20 minutes. 
  • Serve with your favorite garnishes & tostadas or tortilla chips. 


If you cannot find Ancho chilies you can substitute with poblano, chipotle, New Mexico chili pepper, dried Anaheim chili pepper, and pasilla
The nutrition facts do NOT include garnishes. 


Calories: 341kcalCarbohydrates: 27gProtein: 43gFat: 7g
Keyword cold weather, mexican food, posole, soup, stew
Tried this recipe?Let us know how it was!

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