“A green posole that just gets better and better as it turns into left overs. The water you boil the meat with turns into the extremely flavorful and spicy chicken broth and is the start of an amazing crowd pleaser! Got this recipe and tweaked it just a little bit for more heat and more flavor!”

Ingredients Nutrition

  • 6 -8 boneless chicken thighs
  • 12 lb pork, approx. (any dark cut)
  • 4 cups chicken broth
  • 4 jalapeno peppers
  • 2 habanero peppers
  • 6 -8 garlic cloves, peeled
  • 1 cup onion, chopped
  • 1 lb tomatillo, chopped
  • 2 (28 ounce) cans hominy (not sure of size, just 2 large to medium cans you find at the grocery store)
  • 1 teaspoon oregano
  • salt and pepper (to taste)


  1. Boil meat in chicken broth until mostly done. Remove meat and cool.
  2. Chop peppers and garlic and soak in a little of the warm broth for about 10 minutes.
  3. Process peppers and garlic and small food processor.
  4. Setting aside remaining broth, use pot to cook onions and tomatillos in a little oil.
  5. Add oregano, salt, and pepper, chopped chilies, and cut up meat (bite sized chunks), reserved broth, and hominy.
  6. Bring to a boil then simmer 1 hour or more.
  7. You may need to add more broth near the end if you want more juice. As the soup sits overnight, the hominy and tomatillos will slightly dissolve into the juices and make it a bit of a thicker, richer, and add tons more flavor to the liquid of the soup.
  8. Serve with restaurant style tortilla chips, fresh slices of avocado and fresh squeezed lime juice over the bowl for a fresh kick.

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