Skip to main content New<> this month
Get the Allrecipes magazine

Chicken Posole Verde Soup

Rated as 4.75 out of 5 Stars

"One of my favorite casual restaurants in Las Vegas is Chino Latino in the Cosmopolitan Hotel. They have the best Chicken Posole Verde that I tried to duplicate at home. Serve garnished with cilantro, avocado, and lime wedges."
Added to shopping list. Go to shopping list.


5 h 10 m servings 179
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  2. Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
  3. Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
  4. Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
  5. Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
  6. Simmer over medium heat until flavors are well-mixed, about 30 minutes.


  • Cook's Note:
  • Salsa verde is a traditional green salsa recipe from the region of Monterrey, Mexico. I serve it with chips and use it as a sauce for tacos.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salsa verde. The actual amount of salsa verde consumed will vary. More can be added to the soup if desired.

Nutrition Facts

Per Serving: 179 calories; 3.4 12.4 23.9 59 1230 Full nutrition

Explore more


Read all reviews 7
Most helpful
Most positive
Least positive

Made as written and this was pretty good. There are two things I do want to address with this recipe. First is that I feel the chicken/hominy ratio is off. I suggest adding another can of hominy...

This was really tasty.

I made this with some leftover pork carnitas from the other night. It was already seasoned, but I added the seasoning on this recipe anyway minus the salt. I was super confused by the use of hal...

Really good! I did not add salt, reduced the number of sorranos to one just because I don't do well with heat and boiled the chicken instead of crockpotting it. The next time I make it....may tr...

I made this dish last night. My husband goes bananas for it, and I am surprised by how good it is. I added blue corn chips, non fat sour cream, and cubed avocados as garnish. Yum!

One of my favorite soups, I couldn't find any fresh tomatillas at the grocery store, so I substituted a jar of roasted Verde salsa, it just added more delicious flavor.

I'd say next time I'd add all the salsa, half the chicken an extra can of hominy and 1 or 2 less tomatillos but other than that it was DELICIOUS.. Thanks for sharing recipe.