Seriously Good Chicken Posole: A Visit to New Mexico

Chicken Posole

When you think of New Mexico, what comes to mind? For me, it used to be hatch chiles, southwestern food, and hot weather. But after visiting this incredible state, my perspective has changed entirely. The people, the pride, and the genuine hospitality of New Mexico have left a lasting impression on me.

During my trip, I discovered Chicken Posole, a traditional dish that has become a favorite among locals and visitors alike. Not only is it delicious, but it’s also incredibly easy to make. Today, I’m sharing the recipe for this seriously good Chicken Posole that everyone will love.

Discovering the Heart of New Mexico

One of the highlights of my trip was visiting the Hill Farm in Las Cruces. I had the pleasure of taking a “Farm-to-Table Tour” with Jay Hill, the owner of the farm. Jay’s passion for farming and his state is infectious, and his farm produces a variety of crops including pecans, onions, and pinto beans.

But it wasn’t just the farm that captured my heart. It was the warmth and generosity of the people like Jay and his dad, Jim. The genuine hospitality I experienced from them and others I met along the way made me realize that the true essence of New Mexico lies in its people.

Green Chile Chicken Posole: A Taste of New Mexico

Green Chile Chicken Posole

During my visit, I had the pleasure of tasting the Green Chile Chicken Posole from Ol’ Gringo Chile Co. This dish, made with their flavorful green chile sauce, was a revelation. I couldn’t believe that such incredible flavors could come from a jarred sauce.

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Inspired by this experience, I recreated the recipe with a few minor adjustments. I used split chicken breasts instead of breasts, simmered the chicken for extra tenderness, and let the posole simmer for an hour to develop the flavors. The result? A Chicken Posole that rivals the best I had in New Mexico.

How to Make Seriously Good Chicken Posole

Here’s the recipe for this seriously good Chicken Posole:


  • 2 pounds chicken breasts, skin removed
  • 1 jar of Ol’ Gringo green chile sauce
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Shredded green cabbage, chopped cilantro, thinly sliced radishes, and lime wedges for serving


  1. In a large pot, sauté the onion and garlic until softened.
  2. Add the chicken breasts, green chile sauce, cumin, salt, and pepper.
  3. Cover the pot and simmer for about 45 minutes, or until the chicken is cooked through and tender.
  4. Remove the chicken from the pot and shred it.
  5. Return the shredded chicken to the pot and simmer for another hour to allow the flavors to meld together.
  6. Serve the Chicken Posole with shredded green cabbage, chopped cilantro, thinly sliced radishes, and a squeeze of fresh lime.


Q: Can I use a different type of meat instead of chicken?
A: Absolutely! Traditional Posole can be made with pork, beef, or even seafood. Feel free to experiment and find your favorite variation.

Q: How spicy is this dish?
A: The level of spiciness depends on the green chile sauce you use. Ol’ Gringo’s sauce has a mild to medium heat level, but you can adjust it to your taste by adding more or less sauce.

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Q: Can I freeze the leftovers?
A: Yes! Chicken Posole freezes beautifully. Just make sure to cool it completely before transferring it to airtight containers or freezer bags. It will keep for up to three months in the freezer.


Chicken Posole is a true taste of New Mexico, capturing the flavors and spirit of this incredible state. Through my journey, I’ve discovered the heart and soul of New Mexico lies in its people and their love for their land. The warmth and generosity I experienced will stay with me forever.

If you’re looking to recreate the magic of New Mexican cuisine in your own kitchen, give this seriously good Chicken Posole recipe a try. It’s easy, flavorful, and a crowd-pleaser. Visit Rowdy Hog Smokin BBQ for more delicious recipes and culinary inspiration.