Monday, September 22, 2008


This is such a delicious soup. It's perfect for cold days because it's warm and brothy. The lightness and brightness of the cilantro and lime also make it perfect for those in between days where it's not too cold but not too warm either. I usually make my Posole in a crockpot, because it's easy to just throw everything in and the wonderful aroma permeates throughout the whole house.

2 14-1/2-oz cans golden hominy, drained
1 4-oz can chopped green chilies, undrained
1 small onion, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces (pork roast works well too, 1 lb)
1 14-1/2 ounce can tomatoes, undrained and cut up
2 14-1/2 ounces cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin

crushed tortilla chips
snipped fresh cilantro
sour cream
lime wedges
avocado, diced

Crock pot method: Place everything in about a 5 quart crock pot. Cover and cook on low for 5 to 6 hours or on high for 2-1/2 to 3 hours. Garnish each serving with sour cream, cilantro, freshly squeezed lime and avocado.

Stove top method. Drizzle a little canola oil in a Dutch oven and cook chicken (or pork) until no longer pink. Drain fat. Return meat to Dutch oven and add onion. Saute together until tender. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer about 10 minutes. Garnish with toppings.

Linked to...
Recipe Swap Thursday @ Prairie Story
This Week's Cravings @ Mom's Crazy Cooking


  1. For me, as we head into fall I usually try to make a different soup every Sunday for the week. This one does seem like it would be warming! Thanks for sharing.

  2. I love hominy! I love the crock pot! I'm definitely gonna have to give this a try. Thanks for sharing :)

  3. Thanks so much for linking with This Week's Cravings! Thanks again!

  4. Ooooo this sounds really good! Thanks for sharing!


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