New Mexican Posole

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New Mexican Posole

New Mexican Posole

Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. It’s so tasty and—with a few convenience items like canned hominy and chili powder—easy to make that we like it any time of year. Shredded cheese, cilantro or thinly sliced radishes are traditional toppings for this stew.

Serves 2

Prep Time 25 min

Total Time 30 min.


  • 1 teaspoon dried oregano
  • 1/2 cup chopped red onion, divided
  • 2 teaspoons canola oil
  • Pinch of salt
  • 1 small clov garlic, finely chopped
  • 1/2-1 teaspoon chili powder, to taste
  • 1 14-ounce c reduced-sodium chicken broth
  • 1 15-ounce c hominy, (see Note), rinsed
  • 1 cup canned black beans, or pinto beans, rinsed
  • 6 ounces boneless, skinless chicken breast, trimmed of fat and cut into 3/4-inch pieces
  • 1/2 cup finely shredded green cabbage
  • 2 lime wedges

Cooking Directions

Step 1

Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 seconds. Transfer to a plate to cool. Combine 1/2 teaspoon toasted oregano and 2 tablespoons onion in a small bowl.

Step 2

Heat oil in a medium saucepan over medium heat. Add the remaining 6 tablespoons onion and salt; cover and cook over medium heat until the onions are translucent, about 2 minutes. Add garlic and cook for 1 minute. Add the remaining 1/2 teaspoon toasted oregano and chili powder and cook for 1 minute. Add broth and hominy, bring to a simmer and cook for 5 minutes. Add beans and chicken; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes. Top with cabbage and the reserved onion-oregano mixture. Serve with lime wedges.