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September 16, 2025
Chicken Posole Verde Soup Recipe
Chicken Posole Verde Soup draws inspiration from favorite casual restaurants in Las Vegas, specifically Chino Latino in the Cosmopolitan Hotel for restaurant-quality home preparation. This upscale recipe recreates professional kitchen results while maintaining authentic posole characteristics and sophisticated flavor development. The restaurant inspiration ensures exceptional quality standards.
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.
Prep Time:
10 mins
Cook Time:
5 hrs
Total Time:
5 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients
Chicken:
4 large skinless, boneless chicken breasts
1 tablespoon cumin
1 teaspoon ground black pepper
1 teaspoon adobo seasoning
½ lime, juiced
Salsa Verde:
6 tomatillos, husked and chopped, or to taste
3 serrano chiles, stemmed, or to taste
1 onion, chopped
3 garlic cloves, peeled, or to taste
1 bunch cilantro
1 tablespoon kosher salt
Soup:
1 (32 fluid ounce) container chicken stock
1 (15.5 ounce) can white hominy, drained
Directions
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).
Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
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.
Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
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 |
| 3g | Fat |
| 12g | Carbs |
| 24g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 179 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 4% |
| Cholesterol 59mg | 20% |
| Sodium 1230mg | 53% |
| Total Carbohydrate 12g | 5% |
| Dietary Fiber 2g | 9% |
| Total Sugars 3g | |
| Protein 24g | 48% |
| Vitamin C 6mg | 6% |
| Calcium 42mg | 3% |
| Iron 2mg | 11% |
| Potassium 261mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
