Posole (also spelled pozole) is a classic Mexican soup made with hominy, tender meat, and rich chiles. Traditional versions can take hours, but this shortcut version delivers amazing depth of flavor in about 25 minutes — without sacrificing authenticity.
Let’s get cooking!
⭐ Ingredients
For the Soup Base
1 tbsp oil
1 small onion, chopped
2 garlic cloves, minced
3 cups cooked shredded chicken or pork
1 (25 oz) can hominy, drained and rinsed
4 cups chicken broth
1 tsp dried oregano
1 tsp cumin
Salt and pepper to taste
For the Quick Red Chile Sauce
2 tbsp tomato paste
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp cayenne (optional for heat)
Optional Toppings (Highly Recommended!)
Shredded cabbage
Sliced radishes
Fresh cilantro
Lime wedges
Diced onion
Avocado slices
Tortilla chips
🥣 Instructions
1. Sauté the Aromatics
Heat oil in a pot over medium. Add onions and cook until soft, about 3 minutes.
Stir in the garlic and cook another 30 seconds.
2. Build the Base
Add:
shredded chicken/pork
hominy
chicken broth
Stir gently and bring to a light simmer.
3. Add Spices + Red Sauce
Stir in:
tomato paste
chili powder
oregano
cumin
paprika
salt & pepper
Let the soup simmer for 10–12 minutes, allowing the flavors to blend.
4. Taste + Adjust
Add more chili powder for heat, more broth if you want a thinner consistency, or additional cumin for warmth.
🌮 Serve with Fresh Toppings
Ladle the hot posole into bowls and top with:
Crunchy cabbage
Fresh radishes
Zesty lime
Creamy avocado
Cilantro
Onion
Crispy chips
These fresh toppings balance the warmth of the broth beautifully.
💡 Quick Tips for the Best Posole
Use rotisserie chicken for ultra-fast prep.
Add canned green chiles for extra flavor.
For richer broth, simmer 5–10 minutes longer.
Use pork instead of chicken for a more traditional taste.
Add a splash of lime juice before serving to brighten flavor.