Chicken Posole with Hatch Chile

Ingredients

Chicken breasts – 5, cut into bite-sized chunks

Water or chicken broth – 10 cups (enough to cover the chicken)

Chicken bouillon – 1 tablespoon (or to taste)

Garlic salt – 1 teaspoon

Bay leaves – 5

Roasted Hatch green chiles – 10, peeled and divided

Fresh garlic – 3 cloves, peeled

Diced tomatoes – 1 small can (about 10 ounces)

Hominy – 1 large family-size can (about 25 ounces), drained and rinsed

Salt and pepper – to taste

Fresh cilantro and lime wedges – for garnish (optional)

Instructions

Step 1: Simmer the Chicken

In a large stockpot, combine the chicken chunks, water (or broth), chicken bouillon, garlic salt, and bay leaves.

Bring to a gentle boil, then reduce heat and simmer uncovered for about 3 hours, or until the chicken is tender and the broth is rich and aromatic.

Remove the bay leaves once cooked.

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Step 2: Prepare the Hatch Chile Sauce

In a blender, combine about 7 of the roasted Hatch chiles with fresh garlic and a ladleful of the hot broth.

Blend until smooth — this creates a deeply flavorful green chile sauce.

Pour the blended sauce into the simmering chicken pot and stir to combine.

Step 3: Add Texture and Depth

Dice the remaining 3 Hatch chiles and add them to the soup along with the diced tomatoes.

Stir well and let the mixture simmer for another 15 minutes to blend the flavors.

Step 4: Add the Hominy

Add the drained hominy to the pot and simmer gently for another 45–60 minutes, uncovered, until the flavors have fully melded and the broth thickens slightly.

Taste and adjust seasoning with salt and pepper as needed.

Step 5: Serve and Enjoy

Ladle the posole into bowls and serve hot.

Garnish with fresh cilantro, lime wedges, sliced radishes, or avocado if desired.

Serve with warm tortillas or crusty bread for the perfect finishing touch.

Chef’s Notes

For extra richness, stir in a small knob of butter or drizzle of olive oil before serving.

If Hatch chiles aren’t available, substitute with Anaheim or poblano chiles, but roast them first for the best flavor.

The soup tastes even better the next day — the flavors deepen beautifully overnight.