Chicken & Poblano Posole

This Mexican-style chicken soup comes out to only $3.12 per serving!
chicken poblano posole

Recipe by Alexa Weibel

Start to Finish: 60 minutes

Servings: 4


  • 1 1/2 lb. bone-in, skin-on chicken thighs

  • 3/4 lb. poblano chiles, seeded and chopped

  • 1 red onion, finely chopped

  • 3 cloves garlic, sliced

  • 1 tbsp. ground cumin

  • 2 tsp. ground coriander

  • 8 cups chicken stock

  • 1 can (15 to 15.5 oz.) hominy, rinsed

  • 1/2 cup chopped fresh cilantro, plus 2 tbsp. whole leaves

  • 1 tsp. lime zest plus 2 tbsp. juice (from about 1 lime)

  • 4 radishes, cut into thin matchsticks


1. Pat the chicken dry; season with salt and pepper. In a large pot over medium-high heat, cook the chicken until browned, about 5 minutes per side. Transfer to a plate. Add the chiles and onion to the pot. Cook over medium heat, stirring occasionally, until softened, about 6 minutes; season. Add the garlic, cumin, and coriander. Cook, stirring often, until fragrant, about 2 minutes. 

2. Return the chicken to the pot. Add the stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a bowl. Once the chicken is cool enough to handle, shred the meat into bite-size pieces. Return the chicken to the soup, discarding the skin and bones. 

3. Stir the hominy, 1/2 cup chopped cilantro, and the lime zest and juice into the soup; season. Divide among bowls. Garnish with the radishes and the remaining cilantro.

Price per serving: $3.12