Posole Verde
Posole Verde Recipe – One warm Austin afternoon, my good friend Sisco brought over some of this wonderful soup for me as his grandmother had just made a batch earlier in the day. I loved it so much, I decided to try and recreate a version for myself.
Posole Verde represents the beautiful fusion of traditional Mexican cuisine with Tex-Mex influences, showcasing how recipes evolve and adapt as they cross borders and generations. This bright, zesty version of the classic Mexican soup has found a special place in Austin’s vibrant food culture, where it’s enjoyed year-round but particularly celebrated during warm weather months. The dish exemplifies the way traditional recipes are lovingly passed down through families and shared among friends, creating new traditions along the way.
What makes this particular Posole Verde special is its perfect balance of warm, comforting broth with fresh, crisp toppings. Unlike traditional red posole, this verde version uses salsa verde and fresh vegetables to create a lighter, brighter profile that’s particularly refreshing in warm weather. The combination of tender shredded chicken, chewy hominy, and zesty green sauce creates a complex base that’s complemented by the array of crunchy, fresh toppings added just before serving.
In today’s Tex-Mex cuisine, Posole Verde has evolved to become a beloved comfort food that bridges the gap between traditional Mexican cooking and contemporary Southwestern flavors. This version, inspired by a grandmother’s recipe and adapted for the modern kitchen, demonstrates how family recipes can inspire new interpretations while maintaining their soul-warming essence.
Why You’ll Love This Recipe
- Perfect Balance: Combines warm, comforting broth with fresh, crisp toppings
- Make-Ahead Friendly: The base soup can be made in advance and tastes even better the next day
- Customizable: Each person can adjust toppings to their preference
- Nutritionally Complete: Offers protein, vegetables, and whole grains in one bowl
- Crowd-Pleasing: Works for both casual family dinners and entertaining guests
What is Posole Verde?
Posole Verde is a Mexican soup featuring hominy (dried corn treated with lime) in a bright, zesty green broth. This Tex-Mex version combines tender chicken with salsa verde and fresh vegetables, creating a lighter alternative to traditional red posole. The name “posole” refers to the hominy, which provides the distinctive chewy texture that makes this soup unique.
Ingredients
- 4 chicken thighs shredded
- 2 cups chicken broth
- 3 cups hominy
- 2 cups salsa verde
- 1 cup onion(s) diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp oregano
- 2 cups cabbage chopped
- 1/2 cup radish
- 1 avocado cubed
- 1 lime cut in wedges
Instructions
- In a large pot over medium-high heat, add the olive oil and sear the chicken for 3 minutes each side.
- Once the chicken has been seared, add 2 quarts of water and boil for about 30 minutes until the chicken is fully cooked.
- Remove chicken and set aside to cool, but leave the water in the pot.
- Using a slotted spoon, skim the top of the water of impurities. Add chicken broth, hominy, onion, salsa, garlic, salt, pepper, oregano and bring to a boil. Simmer over medium-low heat for 30 minutes.
- While the vegetables are simmering, shred the chicken.
- Add chicken back into the pot and boil for another 30 minutes.
- While the chicken is simmering with the rest of the ingredients, chop the cabbage, radish, avocado, and lime.
- Add more salt and pepper to taste if needed.
Nutrition
Pro Tips for Success
- Chicken Selection: Use bone-in, skin-on thighs for the richest flavor
- Skimming Technique: Use a slotted spoon to skim impurities for the clearest broth
- Hominy Handling: Don’t skip rinsing the hominy – it removes excess starch
- Layered Seasoning: Season at multiple stages for the most developed flavor
- Topping Prep: Prepare toppings while soup simmers for maximum efficiency
Variations and Substitutions
- Protein Options: Use pork shoulder or turkey instead of chicken
- Vegetarian Version: Replace chicken with mushrooms and vegetable broth
- Spice Level: Adjust heat by choosing mild or hot salsa verde
- Low-Carb: Reduce hominy and increase vegetables
- Time-Saving: Use rotisserie chicken and reduce cooking time
Storage Instructions
- Refrigeration: Store soup base (without toppings) for up to 5 days
- Freezing: Freezes well for up to 3 months in airtight containers
- Reheating: Warm gently on stovetop or microwave until hot
- Toppings: Store prepared toppings separately in refrigerator
Serving Suggestions
- Set up a topping bar for interactive serving
- Serve with warm corn tortillas
- Accompany with lime wedges for fresh citrus squeeze
- Offer additional hot sauce on the side
- Include Mexican crema or sour cream for cooling contrast
Nutritional Information
- Serving Size: 1/4 of recipe
- Calories: 480 kcal
- Protein: 28g
- Carbohydrates: 42g
- Fiber: 8g
- Fat: 24g
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