Chicken Posole

This week, we are featuring Chicken Posole soup from Nate Burrows of United Pride & Produce and his uncle, a chef who trained under Charlie Trotter.

Chicken Posole


  • 10 pounds chicken (thighs preferred, but any shredded, picked chicken will work)
  • ½ cup salt
  • ¼ cup paprika
  • ¼ cup annatto
  • 2 tablespoons cumin, toasted, ground
  • 2 tablespoons garlic powder
  • 2 teaspoons coriander, toasted, ground
  • ½ cup olive oil
  • 1 quart carrots, cut into 1” chunks
  • 4 medium onions, ¾” dice
  • 3 cups celery, diced, ¾”
  • ½ cup garlic minced
  • 1 10-pound can Embassa whole tomatillos
  • 1 5-pound can La Victoria roasted, diced hatch chiles
  • 3 quarts chicken broth
  • 2 5-pound can hominy, drained


  • julienned radish
  • fresh cilantro
  • whole avocado, diced
  • Mexican oregano, dried
  • warm tortillas
  • lime wedges


  • Mix together dry spices and rub all over chicken, let marinate for 2 hours or overnight.
  • In a large pan, over medium heat, heat the oil and brown chicken on both sides.
  • Remove chicken and add carrots, onions, celery. Saute for about 5 minutes until soft.
  • Add garlic, and chicken back to the pot, and add chicken stock, Embassa tomatillos and La Victoria roasted diced hatch chiles and hominy.
  • Simmer until chicken is done, about a 40 minutes. Pull chicken out, take skin off and shred the chicken into chunks and add back into the pot.
  • Let simmer another 40 minutes to blend flavors.
  • Season with salt and pepper.
  • Serve in a large bowl. On the side make a garnish plate for the guest consisting of diced avocado, radish, Mexican oregano, fresh cilantro and limes.
  • Serve with warm tortillas.