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Test Kitchen Approved

Green Chile Mole Posole

Recipe By Suzanne Klein and Dan Hayward

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.


0.3 each *6 cups chicken broth

2 (29 oz.) cans hominy, drained

2 cups chopped roasted green chiles*

1 large white onion, chopped

4 cloves garlic, minced

1 tsp. Kosher Salt

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

Savory Spice ingredients in this recipe

  • Mexican Oregano

    Mexican Oregano comes from the verbena family. In New Mexico and California, the leaves of several plants in the Lippia genus are harvested and dri...

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  • Hatch Green Chile Powder

    Enjoy the authentic flavor of Hatch Green Chiles year-round with our Hatch Green Chile Powder. Picked before ripening to red, the chiles are dehydr...

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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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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.