Mexican Chicken Posole

A traditional Mexican soup known as Mexican Chicken Posole. Its base is roasted tomatillos and poblanos with its texture from toasted and ground pumpkin seeds.
Course Appetizer, dinner
Cuisine Gluten free, Mexican, soup
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Author Feed Your Soul Too


Mexican Chicken

  • 8 Cups Chicken Stock
  • 3 Lbs Chicken Thighs, boneless, skinless
  • 3 Leaves Bay Leaf
  • 3 Tbsp Adobo Seasoning divided
  • 1/2 Lb Baby Carrots

Posole Soup

  • 1 Large Yellow Onion quartered
  • 6 Cloves Garlic rough chop
  • 2 1/2 Tsp Salt
  • 1/2 Cup Pumpkin Seeds toasted
  • 1 Lb Tomatillos quartered
  • 2 Whole Poblanos roasted and peeled
  • 3/4 Cup Cilantro divided
  • 1 Tsp Oregano
  • 15 Ounces Hominy


Mexican Chicken

  1. Pat dry the chicken and liberally apply the adobo seasoning.  In a pressure cooker, add 8 cups chicken broth, bay leaves, half of onion, the carrots, half of garlic and 1 teaspoon salt, and then, the chicken. Set the timer and cook for 35 minutes.  Let the chicken cool.  Transfer to a cutting board to cool and shred with your hands.  Reserve the cooking liquid.

Posole Soup

  1. Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until seeds begin to brown - 6 to 7 minutes. Transfer to a bowl and allow to cool completely. Finish by finely grinding in coffee/spice grinder.

    Take the quartered tomatillos and remaining onions and place on a baking tray.  Season with the remaining adobo seasoning. Bake in a 400 degree oven for 30 - 40 minutes.  Meanwhile, char the poblanos over an open flame on your stove top. Once charred, put in a paper bag for 20 minutes.  Once cooled, peel the skins off.  

    Add all the cooked ingredients to a blender.  Add the garlic and blend. Blend into a purée.

    Heat remaining oil in a 4- to 5-quart heavy pot over medium high heat.  Next, add the purée. Cook, uncovered, stirring frequently, about 10 minutes.  Once thickened, stir in the ground pumpkin seeds and add 1 cup of the reserved broth. Simmer for 5 minutes.  Stir in pulled chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.

    Stir in 1/2 cup of the cilantro and serve posole in bowls topped with radish sticks, diced onions and avocado chunks.

    Serve and enjoy!

Recipe Notes

Adapted from Epicurious -