Skip to: Content
Skip to: Site Navigation
Skip to: Search

Posole: Mexican chicken and hominy soup

Celebrate Cinco de Mayo with this authentic Mexican hominy soup. Toppings range from avocado, tortilla chips, cheese, radishes, and red onions and add celebration and ceremony to a rustic meal.

(Page 2 of 2)

When I make stock and want to include the meat in the finished dish, I use chicken pieces instead of a whole bird because you end up with more meat.  You’ll have some leftover, which is never a bad thing.

Skip to next paragraph

The Runaway Spoon

Perre Magness has studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France has broadened her own culinary skill and palate. The kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

Recent posts

3 bone-in, skin on chicken breasts

4 bone-in, skin-on chicken thighs

3 ounces salt pork

1 large white onion, cut in half

3 celery sticks, cut in half

2 carrots, cut in half

1 jalapeno pepper

1 red pepper, like Fresno

1 head garlic, cloves separated

7 – 8 stems cilantro

2 limes, cut in half

1 (30-ounce) can white hominy


Finely diced radishes

Diced avocado

Finely diced red onion (I soak the diced onions in water about 30 minutes to take away the bite)

Chopped cilantro

Crumbled queso fresco cheese

Lime wedges

Crispy fried tortilla strips or crushed chips

Chili powder

1. Place the chicken pieces, pork and vegetables, cilantro and lime in a large (at least 7-quart) Dutch oven or stock pot.  Add 12 cups of water.  Bring almost to a boil over high heat, turn down to low, cover the pot and simmer for 4 to 6 hours, until you have a nice, rich stock.

2. Line a large colander with cheesecloth and set it over a large bowl. Remove the chicken pieces to another bowl or plate, then carefully strain the stock through the colander. Let the stock cool, then skim the fat from the top. I always refrigerate the stock, then simply remove the solidified fat from the top of the liquid.

3. When the chicken is cool enough to handle, pull the meat from the bones, removing any fat or gristle as you go. Shred the chicken into thick strands.

4. You can make the stock up to two days ahead. Place the chicken meat in a zip-top bag, cover the stock and keep in the fridge.

5. When ready to serve, transfer the stock to a large pot and bring to a simmer. Rinse the hominy thoroughly and drain. Add to the simmering stock, cover and cook for 30 minutes until the hominy is tender. Add about 4 cups of shredded chicken and simmer until heated through.

6. Spoon the soup into large bowls, making sure there is plenty of hominy and chicken in each bowl.

7. Serve with the beautiful array of toppings for everyone to add as they please.

Related post on The Runaway Spoon: Creamy hominy bake with green chiles and cheese

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.


  • Weekly review of global news and ideas
  • Balanced, insightful and trustworthy
  • Subscribe in print or digital

Special Offer


Doing Good


What happens when ordinary people decide to pay it forward? Extraordinary change...

Endeavor Global, cofounded by Linda Rottenberg (here at the nonprofit’s headquarters in New York), helps entrepreneurs in emerging markets.

Linda Rottenberg helps people pursue dreams – and create thousands of jobs

She's chief executive of Endeavor Global, a nonprofit group that gives a leg up to budding entrepreneurs.

Become a fan! Follow us! Google+ YouTube See our feeds!