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In a Pinch Mexican Posole

Updated on October 31, 2013
In a Pinch Mexican Posole
In a Pinch Mexican Posole

When cold weather arrives, I'm ready for soup. There's one option that my kids are pining for long before the chilly temperatures arrive, however. Posole is a firm favorite, but I don't always want to spend the day steaming my kitchen with a boiling pot on the stove. I reserve that effort for even colder weather or for my less busy times. Of course, I'm always busy with my boisterous crew. This "In a Pinch Posole" is the perfect solution for satisfying their Mexico cravings without overextending my schedule!

Note that condiments are used to top this dish. However, many of my family members like to work backwards when we have posole, placing chips and other condiments in their bowls and covering with the soup.

  • Prep time: 15 min
  • Cook time: 30 min
  • Ready in: 45 min
  • Yields: 10


  • 2 white onions, diced
  • 6 chicken breasts
  • 1 TBSP chicken bouillon
  • 1 can (26-28 oz.) red enchilada sauce
  • 3 cans (26-28 oz. each) white hominy - you can also use one extra large, industrial can if you have a bigger soup pot
  • 2 bundles cilantro, finely chopped
  • 2 packages (1 lb. each) cole slaw mix
  • 2 packages corn tortilla chips
  • 10 large limes, quartered


  1. Dice onions, reserving half for topping and placing the other half in a 6-8 quart stock pot.
  2. Place chicken breasts and bouillon in the pot, covering with approximately 4 quarts of water.
  3. Bring pot to a boil. After it boils, drop the heat so that the liquid continues to simmer.
  4. As the chicken is cooked, chop cilantro and place in a bowl with a spoon to use as a topping. Similarly, place diced onions, cole slaw mix, limes and tortilla chips in bowls for easy access. These are the condiments for your soup servings, and each person will top according to his or her preferences.
  5. Remove boiled chicken breasts from the pot and cut or shred based on your preference. Use two forks to shred, or use a large fork and a sharp knife to cut into bite-sized pieces.
  6. Return chicken to the pot.
  7. Drain and add hominy and enchilada sauce.
  8. Bring the pot back to a boil, and shut it off.
  9. Serve the hot and yummy soup!
OXO Good Grips Citrus Squeezer
OXO Good Grips Citrus Squeezer

A good lime squeezer is a great way to help your family or guests add a squeeze of citrus to this dish. While the Mexican versions work, they tend to wear out after frequent use, and my Mexican versions have never stood up to the rigors of our household's needs.

Fiesta 9-Inch, 13-1/4-Ounce Rim Soup Bowl, White
Fiesta 9-Inch, 13-1/4-Ounce Rim Soup Bowl, White

I love a wide-mouthed soup bowl for posole. It provides lots of surface area for chips and cabbage, the essentials for topping this soup in style!

OXO Good Grips Nylon Ladle
OXO Good Grips Nylon Ladle

A reliable ladle is a must if you are going to serve this soup. It's hot and yummy, and you don't want to burn yourself while serving.


We fixed posole in late September, and the kids were thrilled. I often find that I can get more mileage out of a pot by adding extra hominy on the second or third day. Use a couple of whole chickens or a few pounds of leg quarters, deboning and removing skin after the meat has cooked thoroughly, if you want a heartier version.


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    • Linda BookLady profile image

      Linda Jo Martin 4 years ago from Post Falls, Idaho, USA

      I'm wondering what I could replace the chicken with for a vegetarian version. I love cilantro!