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Test Kitchen Approved

Green Chile Mole Posole

Recipe By Suzanne Klein and Dan Hayward


6 to 8 servings

Prep Time

10 Minutes

Cooking Time

8 Hours

Recipe By Suzanne Klein and Dan Hayward

A delicious fusion of mole and Hatch green chiles, perfectly timed for the late summer chile season.

Serving Suggestions

Serve warm with tortilla chips, sour cream, and cilantro.

Recipe Notes

*Fresh roasted green chiles are ideal for this recipe but if these are hard to find in your region, you can use the canned variety. Add the Hatch Green Chile Powder for a little extra heat.


2 (29 oz.) cans hominy, drained

2 cups chopped roasted green chiles*

1 large white onion, chopped

4 cloves garlic, minced

2 boneless, skinless chicken breasts (1 to 1 ½ lbs.)

Savory Spice ingredients in this recipe

  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

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  • Mexican Mole

    Mexican Mole can be complicated to make at home, but not with this blend. By taking care of the rehydrating, destemming, deseeding, and grinding of...

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  • Mexican Oregano

    Mexican Oregano comes from the mint family and is widely used in both Southwest & Mexican cooking. Our variety of dried Mexican oregano is a bi...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Hatch Green Chile Powder

    Enjoy the popular flavor of authentic Hatch Green Chiles year-round with our Hatch Green Chile Powder. This hatch green chili seasoning is medium-h...

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Mix everything except the chicken in a slower cooker crock. Nestle chicken breasts into the mixture. Cook on high for 4 hours or low for 8 hours. Remove chicken breasts, use two forks to shred them, then stir the shredded chicken back into the broth.