“This is a spicy Mexican soup that is sure to warm your tummy on a cold Winter's day! My daughter thinks that it's too spicy but the rest of us love it.”
1hr 45mins

Ingredients Nutrition


  1. Bring 5 cups stock/water to boil in large saucepan.
  2. Add chicken; cover and simmer until cooked through, about 13 minutes.
  3. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan.
  4. Cool chicken slightly.
  5. Shred chicken and set aside.
  6. Add hominy, stewed tomatoes, oregano, jalapeno and hot pepper sauce to reserved cooking liquid.
  7. Bring to boil.
  8. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour.
  9. Stir in shredded chicken.
  10. Season with salt, pepper and additional hot pepper sauce, if desired.
  11. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
  12. Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls.
  13. Ladle posole into each bowl.
  14. Top posole with grated Monterey Jack cheese and serve.

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