Spicy Green Chile Chicken Pozole to Ring in Fall

As we ring in the beginning of fall when the leaves begin to turn and we begin to dust off our sweater collection, I’ll offer up a soup recipe, as fall also marks the beginning of soup season.

My boyfriend and I have both been fighting off colds this past week and feeling a bit under the weather.  Soup seemed an apt dinner remedy.  Warm chicken broth and spices always seem just right when I’m feeling a bit off.  The spices seem to clear out my sinuses, and the broth is both comforting and can help replenish water and electrolytes.

Dating back as far as the 12th century, Jewish scholars have recommended chicken broth for a variety of ailments including the common cold.  There are a number of studies that have examined chicken soup.  In a study conducted in 1978, chicken soup appeared to increase nasal mucus velocity, to an even greater extent than hot water.  Another study conducted at the University of Nebraska in 2000, found that chicken soup most likely contains anti-inflammatory compounds helping to mitigate the symptoms of upper respiratory track infections.

Now, not all chicken broth is created equally.  The best chicken stock should be created using a variety of vegetables (carrots, onions, celery) and chicken carcasses including the bones and skin for the best flavor.  Stock should be simmered for 6-8 hours, although three is acceptable if you are low on time.  I will mention that longer simmer time is required to create a richer more vitamin and mineral-dense broth.  Although the jury is still out on whether bone broth is really the calcium and collagen miracle it’s being touted as, making a stock with the bones in will create a much more flavorful broth.  I typically make a huge pot of stock every couple of months and freeze the leftovers to use in soups, quinoa, and risotto.

Spicy Green Chile Chicken Posole


  • 2 cups canned hominy (hulled corn kernals)
  • 1 onion
  • 3 tbs. olive oil
  • 4 small garlic cloves
  • 1 tbs. salt
  • 2 Anaheim chiles (You can switch one of these for another bell for less heat)
  • 2 green bell peppers
  • 1/2 jalapeño (for less spice no seeds)
  • 4 cups chicken stock
  • 5 chicken thighs
  • 2 limes
  • 1 bunch cilantro
  • Greek yogurt


Place hominy in cold water and set aside to soak while preparing other ingredients.

Prepare your vegetables. Dice onion.  Peel and dice garlic. Zest and juice lime and put aside.  Place onion, garlic, salt and olive oil in a large pot over medium heat until soft and golden.

Chop peppers (anaheim and bell) into squares and dice jalapeño into small pieces.  Add peppers to pot and cook for 10-15 minutes over medium heat.

Add chicken stock, chicken thighs, lime zest, and hominy.  Turn heat up to high and bring to a boil.

Lower heat to low cover and simmer for an hour or until chicken meat is falling off the bone.  Add lime juice and chopped cilantro and stir.

Serve with greek yogurt.

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