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This chicken and pork posole recipe delivers the soul-warming comfort of Mexico’s most beloved stew—where tender meat, hearty hominy, and deep, smoky spices come together in perfect harmony. 🌟 The secret lies in slow-simmering the broth to develop rich, layered flavors while keeping the meat fork-tender and the hominy perfectly plump.
I’ve perfected this version to balance tradition with approachability, so you get restaurant-quality results without the fuss.
The beauty of posole is its versatility—whether you prefer the vibrant red broth of ancho chiles or the bright green of tomatillos, this recipe adapts effortlessly.
Here, we’ll focus on the classic red version, where pork shoulder and chicken thighs break down into melt-in-your-mouth perfection, while hominy soaks up the smoky, spiced broth.
The slow cook brings out the best in every ingredient, transforming simple ingredients into a dish that feels like a hug in a bowl.
By the time you’re done, you’ll have a steaming pot of posole that’s rich, aromatic, and packed with texture—crisp radishes, fresh cilantro, and a squeeze of lime to cut through the depth of flavor.
It’s the kind of meal that disappears faster than you can say “más por favor,” leaving everyone at the table asking for seconds. Serve it with warm tortillas, avocado slices, and lime wedges for the full experience.
This recipe works equally well for a weeknight dinner or a gathering with friends—just scale the ingredients to fit your crowd. The slow-cooked method means minimal hands-on time, and the flavors only get better as it sits, making it the ultimate make-ahead dish. Let’s get cooking!
Ingredients for chicken and pork posole
This posole recipe brings together smoky chiles, tender meats, and plump hominy for a comforting bowl of Mexican tradition.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🐖 | 2 lb | Bone-in for flavor, cut into chunks |
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Dried Ancho Chiles 🌶️ | 4 whole | Stemmed and seeded |
| White Onions 🧅 | 2 whole | Medium, roughly chopped |
| Garlic Cloves 🧄 | 6 cloves | Peeled, smashed slightly |
| Canned Hominy 🌽 | 2 cans | 15 oz each, drained |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Tomatoes 🍅 | 2 whole | Roma or vine-ripened, chopped |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Bay Leaves 🌿 | 2 whole | Fresh or dried |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Cilantro 🌿 | ½ cup | Chopped, for garnish |
| Lime 🍋 | 1 whole | Juiced, for serving |
| Radishes 🥕 | 1 cup | Thinly sliced, for serving |
| Avocado 🥑 | 1 whole | Sliced, for serving |
The pork shoulder and chicken thighs are the heart of this dish—bone-in cuts give the richest flavor as they break down. Look for pork shoulder at your local butcher if you can’t find it pre-cut; it’s worth the extra effort. Chicken thighs stay juicier than breasts during the long cook. For the ancho chiles, Mexican grocery stores or the international aisle at Whole Foods usually have the best selection. If you can’t find them, dried guajillo chiles work in a pinch, but they’ll give a slightly different flavor profile. Toast the chiles lightly in a dry skillet to deepen their smoky notes before soaking them in hot water—this step is non-negotiable for authentic flavor.
No ancho chiles? Dried arbol chiles or even chipotle powder can add heat and depth, though the color will be different. Running short on chicken broth? Beef broth works too, but it’ll lean more savory. The hominy can be swapped for white beans if you’re in a bind, though the texture will be slightly different. For the onions, yellow or red onions work fine, but white onions give the most authentic flavor. Fresh cilantro is ideal, but if you’re using dried, reduce to half the amount—it’s much more potent. The avocado and radishes are just for serving, so feel free to skip them if you’re prepping ahead.
This posole tastes even better the next day, so make it a day ahead if you can. Store leftovers in the fridge for up to 4 days—the flavors meld beautifully over time. For freezing, portion into containers and keep for 3 months. Reheat gently on the stove with a splash of water or broth to restore moisture. The lime and fresh toppings should always be added just before serving, as they wilt quickly when mixed in. Serve with warm tortillas or crusty bread to soak up every last drop of that smoky, spiced broth.
Why You'll Love This Recipe
- One-Pot Magic: The pork shoulder and chicken thighs practically cook themselves—just toss them in with the onions and garlic, simmer, and let the ancho chiles work their smoky magic. No fancy techniques, no extra pots, just pure, hands-off flavor.
- Deep, Earthy Richness: That dried ancho chile soaking in warm broth? It’s the secret weapon—sweet, smoky, and just a little spicy, balancing the tender pork and juicy chicken. Honestly, the first bite makes you wonder why you’ve never made posole before.
- Leftovers for Days: This recipe actually begs to be made in bulk. The broth thickens beautifully the next day, and the meat gets even more tender—perfect for quick lunches or freezing for those nights when you’d rather eat than cook.
- Budget-Friendly Feast: Pork shoulder and chicken thighs stretch across multiple servings without breaking the bank, and dried chiles last forever in your pantry. Between us, this is the kind of dish that makes grocery day feel like a win.
Step-by-step instructions for chicken and pork posole
This homestyle posole delivers rich, smoky depth with tender meats and hearty hominy—every bite packed with Mexican soul.
🔥 Step 1: Toast the Chiles and Aromatics for Deep Flavor
Heat a dry skillet over medium heat and add the 4 whole dried ancho chiles. Toast them for 30-45 seconds per side until they darken slightly and smell intensely aromatic. Watch closely—they burn quickly! Remove and set aside to cool.
In the same skillet, add the 2 whole white onions (roughly chopped) and cook for 8-10 minutes until softened and caramelized at the edges. Add the 6 cloves garlic cloves (smashed) and cook for another 1 minute until fragrant. This step builds the posole's foundation—don't skip it!
🍳 Step 2: Build the Smoky Broth with Pork and Chicken
In a large Dutch oven, combine the 2 lb pork shoulder (cut into chunks) and 1.5 lb chicken thighs (skin-on). Add the toasted chiles, caramelized onions, and garlic. Pour in the 4 cups chicken broth and bring to a boil over high heat.
Once boiling, reduce heat to low and cover partially. Simmer for 1 hour 15 minutes until the pork is fork-tender and nearly falling apart. Here's the thing—this low-and-slow cook transforms tough cuts into melt-in-your-mouth goodness. Skim off any foam that rises to the surface during the first 30 minutes.
🥘 Step 3: Add Hominy and Vegetables for Hearty Texture
Remove the pork and chicken from the broth, discarding any large fat chunks. Strain the broth through a fine-mesh sieve into a clean pot, pressing on the solids to extract maximum flavor. Return the broth to the Dutch oven and add the 2 cans drained hominy, 2 whole tomatoes (chopped), 1 tbsp ground cumin, 1 tsp dried oregano, 2 whole bay leaves, 1.5 tsp salt, and 0.5 tsp black pepper.
Bring to a gentle simmer and cook for 15 minutes to let the flavors meld. Shred the pork with two forks and return it to the pot. Add the chicken thighs (shredded or left whole if preferred) and simmer for another 5 minutes. The hominy should be tender but still hold its shape—this is your perfect texture checkpoint.
🍽️ Step 4: Finish with Fresh Garnishes for Bright Contrast
Ladle the posole into bowls and let each person customize their serving. Top with 0.5 cup chopped fresh cilantro, 1 cup thinly sliced radishes, and slices of 1 whole avocado. Finish with a squeeze of juice from 1 whole lime—this acidity cuts through the richness and wakes up every bite.
Serve immediately with warm tortillas on the side. The contrast of creamy avocado, crisp radishes, and tangy lime against the smoky, meaty posole makes this dish unforgettable. Real talk: leftovers taste even better the next day as the flavors continue to develop!
Pro Tips For Making Chicken And Pork Posole
- Brown the Meat First: Skip the slow start—sear pork shoulder and chicken thighs in batches until deep golden, not just pink. I used to rush this, and the broth never had that rich, caramelized depth. Two minutes per side, high heat, no crowding the pan.
- Toast the Anchos: Dry-toast the dried ancho chiles in a skillet for 30 seconds per side before seeding and soaking. Sounds weird, but it works: the heat deepens their smoky flavor and prevents the broth from tasting like raw pepper. (Yes, even if you’re impatient like me.)
- Don’t Boil the Onions: Sauté the white onions until translucent, not caramelized—just soft enough to blend into the broth. Boiling them turns them mushy and dulls their natural sweetness. Low heat, 8-10 minutes max, stirring occasionally.
- Strain the Broth Twice: First strain removes big bits; second strain through a fine-mesh sieve catches the fine sediment that makes broth cloudy. I skip this when I’m lazy, but the dish is noticeably better when I don’t. Takes 2 minutes—worth it.
Perfect pairings for these flavors
Classic Side Pairings
Warm corn tortillas are a must—toss them on a comal or skillet until slightly charred for that authentic touch. I like to serve 6-8 tortillas per person so everyone can scoop up every last bit of broth.
For extra flair, add a sprinkle of flaky sea salt and a squeeze of lime. 🌽
Fresh avocado slices and radishes add vibrant color and crunch. I prefer Hass avocados for their creamy texture, and thinly sliced white radishes from the produce section at Trader Joe’s for that perfect peppery bite. Serve them on the side so guests can add as much as they like.
Drink Recommendations
A cold Mexican lager like Modelo Especial or Pacífico complements the smoky, spiced flavors beautifully. The crisp, clean finish cuts through the richness of the posole. For a non-alcoholic option, try jarritos horchata—its sweet, creamy notes balance the heat and depth of the stew.
If you prefer wine, a light-bodied red like Tempranillo or Grenache works well. The fruitiness in these wines enhances the natural sweetness of the tomatoes and hominy without overpowering the dish. Avoid heavy, tannic reds—they’ll clash with the broth’s delicate flavors.
Modern Twist Garnishes
For a contemporary touch, add pickled red onions—thinly slice 1 small red onion, soak in ½ cup vinegar and 1 tsp sugar for 20 minutes. Their tangy crunch elevates the dish to restaurant-quality. I also love sprinkling toasted pumpkin seeds for extra texture and a nutty depth.
Swap traditional cilantro for fresh mint leaves if you’re feeling adventurous—they add a refreshing twist that pairs surprisingly well with the smoky flavors.
A drizzle of avocado crema (blend 1 avocado, ¼ cup sour cream, and 1 tbsp lime juice) adds a creamy, modern contrast to the hearty stew.
Nutrition facts
Frequently asked questions
Can I make posole in a slow cooker instead of a Dutch oven?
This recipe works perfectly in a 6-quart slow cooker. Brown the pork and chicken in a skillet first, then transfer everything to the slow cooker with the broth and spices. Cook on low for 6-8 hours or high for 3-4 hours until the meats are tender. The slow cooker actually enhances the flavors by keeping everything gently simmering. Just add the hominy and tomatoes during the last 30 minutes of cooking to prevent them from becoming mushy.
What's the difference between red and green posole?
Red posole uses dried ancho chiles for its signature smoky, slightly sweet flavor, while green posole relies on tomatillos and green chiles for a brighter, tangier profile. The red version is richer and heartier, perfect for cold weather, while green posole is lighter and works well in summer. This recipe focuses on red posole, but you can easily adapt it by replacing the ancho chiles with 4-5 tomatillos and 1-2 green chiles (like serrano or poblano).
How do I prevent the hominy from getting mushy? Add the hominy to the broth only during the last 15-20 minutes of cooking. Overcooking turns hominy into a gluey mess! Also,
Can I make this recipe vegetarian?
You can adapt it with mushrooms and jackfruit for texture. Replace the pork and chicken with 1 lb mushrooms (like portobello or oyster) and 1 can young green jackfruit (drained and shredded). Boost the umami with 1 tbsp soy sauce or mushroom powder. The broth will still be rich, but the dish will have a more plant-forward profile. Serve with extra avocado and lime to balance the flavors.
Why does my posole taste bland?
Most likely, the chiles weren't toasted enough or the broth didn't simmer long enough. Always toast the ancho chiles until fragrant and darken slightly. For deeper flavor, deglaze the skillet after browning the meat with a splash of broth. Let the posole sit for 10 minutes off heat before serving—flavors meld during this time. If it's still bland, add a pinch of smoked paprika or a dash of fish sauce (trust me, it works!).