Holy Mole' Chicken Posole

Easy - for beginners



  • 2 Tbsp extra virgin olive oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into 1 inch pieces
  • 1 large white onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and cut into 1/2 inch dice
  • 1 red or green bell pepper seeded and cut into 1/2 inch dice
  • 2 14.5 oz cans hominy drained and rinsed
  • 1 14.5 oz can diced tomatoes (do not drain)
  • 1 15.5 oz can kidney beans, (do not drain)
  • 1/2 of 4 oz can diced green chiles (add more or less depending on taste)
  • 2 Tbsp tomato paste
  • 4 Tbsp smooth peanut butter
  • 1/2 of 8.25 oz jar prepared mole' (prefer Rogelito Bueno)
  • 1 tsp cumin
  • 1 tsp dried pregano
  • 1/2 tsp chili powder
  • 1/2 tsp cinnamon (optional)
  • 3 14.5 oz cans chicken broth
  • sour cream for garnish (optional)
  • fresh chopped cilantro for garnish (optional)
  • warm corn or flour tortillas for garnish (optional)


In a large skillet heat olive oil over medium heat. Add chicken, onion, garlic, and carrots. Cook, stirring occasionally, 5 - 10 minutes until chicken is almost opaque. Remove from heat and cool. Spray 5 quart crockpot with cooking spray. Place chicken mixture in crockpot. Add next 5 ingredients and stir. In a medium mixing bowl combine tomato paste, peanut butter, mole', cumin, oregano, chili powder, cinnamon, and one can chicken broth. Whisk until mixed thoroughly. If mixture is too thick, add about 1/2 c . water. Pour mixture, along with other two cans of chicken broth, into crockpot. Place cover on crockpot and cook over low heat 5 - 6 hours. If soup gets too thick, add water by 1/2 c. measurements. Soup should have the consistency of a stew. If it is too thin, add tomato paste. Ladle into bowls and serve with souir cream and cilantro. Serve warmed tortills alongside soup.

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