Spicy Chicken Olive Pozole


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thigh meat, chopped into 1-inch pieces
  • 1 1/2 cups red onions, chopped
  • 3 cups canned hominy, drained and rinsed
  • 2 1/4 cups low sodium chicken broth
  • 2 1/4 cups prepared green enchilada sauce
  • 1 cup California Black Ripe Olives, halved
  • 3 tablespoons minced red jalapenos
  • 1/4 cup chopped cilantro


  1. Heat oil in a large saucepot over medium high heat.
  2. Add chicken and sauté until golden for 3-4 minutes, stirring occasionally.
  3. Add onion and continue cooking for 3-5 minutes until soft.
  4. Pour in hominy, chicken broth, enchilada sauce, California Ripe Olives and red jalapenos and bring to a boil.
  5. Turn heat down to simmer and cook for 20 minutes. Stir in cilantro and serve.

    *Serving suggestion: Garnish with sliced avocado, sour cream or cotija cheese.