Quick chicken posole

Prep 15 min
Total 35 min
Serves 6 to 8



3 tbsp
olive oil, divided
onion, thinly sliced
jalapeño, seeded, thinly sliced (optional)
garlic cloves, minced
1 tsp
cumin seeds, crushed (see Kitchen Tip)
900 mL
low-sodium chicken broth
454 g
skinless, boneless chicken thighs, halved crosswise
796-mL can
diced tomatoes
1 cup
canned hominy or navy beans, drained and rinsed
2 tbsp
cilantro, (optional)
queso fresco cheese, (optional)
sliced radishes, (optional)
strips of tortilla, (optional)
diced avocado, (optional)


  • HEAT 1 tbsp oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, 4 min. Add jalapeno, garlic and cumin and cook, stirring, for 2 min. Add broth and chicken and bring to a simmer. Poach chicken, turning a few times, until no longer pink inside, 10 min.
  • REMOVE chicken to a plate and shred with 2 forks. Skim broth and discard any scum with spoon.
  • STIR tomatoes, hominy and chicken into broth and cook until heated through, 4 min. Stir in lime juice and remaining 2 tbsp oil. Serve with cilantro, queso fresco, tortilla strips, radish and avocado on the side.

Kitchen Tip: Place cumin seeds on cutting board and crush with bottom of small saucepan or frying pan.

Kitchen Tip: This recipe makes enough for a second dinner or the best bag lunch.


Calories 140, Protein 14 g, Carbohydrates 10 g, Fat 5 g, Fibre 2 g, Sodium 498 mg. Excellent source of folate

How to spatchcock a chicken

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