Photography: Randy Mayor; Styling: Jan Gautro
8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cilantro, 1 1/2 teaspoons sour cream, and 1 lime wedge)

This Mexican soup was rated 5 stars because it's quick and packed with flavor. One reader called this Posole recipe "a Mexican chicken noodle soup."

How to Make It

Step 1

Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.

Step 2

Place stock and the next 5 ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, and lime wedges.

Chef's Notes

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Ratings & Reviews

Good but...

September 12, 2016
Yes, this is good, but it needs oregano and cumin. It's also better if you sautee the onions, garlic, and peppers in a dab of olive oil first, then add spices for 10 seconds, then liquid.  Slice radishes and scallions for the top.  We also sometimes top with crumbled queso fresco.

robinarroyave's Review

January 16, 2014
Made exactly as instructed, including the homemade Brown Chicken Stock. It was delicious, filling, and comforting. Definitely a keeper!

Rigatoni's Review

May 12, 2013
This is one of my husband's favorites. I have tried it with store bought stock and it's ok, with homemade there's a whole other dimension of flavor. I made it last night for my in laws, but forgot to get peppers. I added fire roasted diced green chiles (mild) and just used canned tomatillos, I didn't bother to boil them, just chopped them in the blender. It was a hit!

Willcarr's Review

September 04, 2012
Very tasty wholesome recipe and I will make it again but reduce the chicken by 1/3 and double the hominy.

pretendchef's Review

April 02, 2012

onoles's Review

June 14, 2011
Great soup to start and it got better in each of the two days afterwards. To speed up the cook time I used canned stock. Serving it with the garnishes helps too. The whole family loved it.

KarenL's Review

November 03, 2010
Really, really good! I sped this preparation up a bit by subbing a 16oz. jar of salsa verde (green tomatillo based salsa) for the tomatillos and added a can of drained and rinsed black beans at the end for a little contrast and extra protein and fiber. Don't skip the garnishes either, it really makes it!

BeckyInCA's Review

March 14, 2010
This is truly outstanding! Reminded me of a Mexican take on Pho (Vietnamese soup). We used chicken legs and thighs for some added flavor. The freshly squeezed lime and cilantro are a must. We made the full recipe for 3 of us, and the leftovers are just as good! We also used serrano chiles, which added depth without being spicy -- add more if you like heat. Lightly fried up some corn tortillas on the side. SIMPLE to make, and comes together quickly! You need to make this!!

Heather90's Review

November 05, 2008
Really easy, tasty and CHEAP recipe. Everybody loved it, will definetly make again and again. Like a Mexican chicken noodle soup.