Green Posole with Shredded Chicken

Green Posole Verde with Chicken

Is there anything better on a cold winter’s night than a warm bowl of chicken soup?

I think not.

The way the warm broth slips down your throat and warms you from the inside out. The steam from the bowl wafting up over your face, bathing you in the rich smells of chicken and vegetables. It simply can’t be beat.

While I LOVE a good chicken noodle, I also really love posole. (Do I really have to remind you of my obsession with Mexican food? I didn’t think so ūüėČ ).

There are different types of posole, but generally they include some sort of slow-simmered meat, a flavorful broth (either green and tomatillo based or red chile based), and tender grains of hominy.

What’s hominy?

It’s basically dried corn kernels that have been softened by soaking them in a mixture of lime or wood ash (or in modern times, sometime lye).

The process is called nixtamalization, and it results in tender white kernels that look sort of like mushy corn nuts. (appealing, I know)

But soaking the kernels in lime or ash also gives hominy a nutritional boost.

Without the soaking, our bodies cannot access the vitamin B3 (niacin) in the corn kernels. This is a problem for people who rely on corn as a major food source. They need every vitamin and mineral they can get!

Without enough niacin in the diet, a¬†deficiency disease develops called pellagra. Signs of pellagra are the 3 “D’s”: Diarrhea, Dementia, & Dermatitis, and if untreated, can even lead to death!


Yes, this actually happened back in the day when American settlers tried to use corn as a staple in their diet without following the customs of the native people. Without soaking the corn first, they were unable to access and absorb the vitamin B3 (niacin) in their food and pellagra ran wild.

Thankfully, our modern diets are typically rich in niacin, and pellagra is now uncommon in America. Phew!

Ancient wisdom saves the day!

Posole Verde with Chicken and Hominy

So anyways, back to my hominy soup.

I’m obsessed with green posole with shredded chicken and ALL the toppings.

I mean all.

This soup becomes a hearty meal once you top it with crunchy tortilla strips, sour cream and/or cheese, avocado, radish, cilantro, onion, lettuce, lime, and hot sauce.

The sour cream melts into the broth and makes it gorgeously light green and creamy, while the radish, lettuce, and tortilla strips give each bite texture and crunch. When you take a bite, the tangy broth makes your tastebuds dance and sing. You’ll start in, and 2 seconds later, wonder where all the soup went as you reach the bottom of the bowl.

It’s that good.

Perfect to enjoy family style on a cool winter’s night, or serve at a party for everyone to top their bowl to their liking. Have fun with it!

Close Up Shot of Chicken Posole Verde

Green Posole with Shredded Chicken

No ratings yet
Prep45 mins
Cook50 mins
Total1 hr 35 mins
Servings: 8


  • 4 bone-in skin-on chicken breasts
  • 2 quarts chicken broth
  • 2 1/2 cups water
  • 1 lb fresh tomatillos, husked, rinsed, and halved if large
  • 1 small white onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 2 large poblano peppers, seeds, stem, and core removed, each cut into 4 pieces
  • 1 small serrano pepper, seeds removed
  • 1 small bunch cilantro, about 1/2 cup
  • 1 tablespoon fresh oregano leaves
  • 2 tablespoons olive oil
  • 50 oz canned hominy, drained
  • Your choice of toppings:¬†Shredded iceberg lettuce or cabbage, , thinly sliced radish or jicama, diced avocado, minced white onion, sour cream or crema, shredded monterey jack cheese or queso fresco, minced cilantro, crispy tortilla strips or crumbled tortilla chips, lime wedges, and Tapatio.


  • Pour the chicken broth and water into a large enameled dutch oven. Add the chicken breasts and simmer for about 25 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
  • Use tongs to remove the chicken breasts from the cooking liquid and place on a plate to cool. Keep the cooking liquid for later.
  • While the chicken cools, add the tomatillos, onion, garlic, poblanos, serrano, cilantro, and oregano to the blender. Scoop 1 cup of the chicken cooking liquid into the blender as well. Pulse until combined, then blend until smooth.
  • Add 2 tablespoons of olive oil to a large nonstick skillet and warm over medium heat. Add the tomatillo puree and cook, stirring occasionally, for 10 or 15 minutes, until the sauce has turned dark green.
  • As the sauce cooks, shred the chicken breasts and discard the skin and bones. Add the shredded chicken and the hominy to the pot with the chicken broth. When the tomatillo sauce is done simmering, pour it into the pot as well. Bring to a simmer, then ladle into bowls and top with all the toppings your heart desires!
Tried this recipe?Mention or tag @ericajulson !

Based on one of my favorite recipes: Mexican Chicken Pozole Verde by Anya Von Bremen.

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Creamy Indian Butter Chicken

Creamy Indian Butter Chicken Over White Rice

Butter chicken is like a hug in a bowl.

Tender yogurt marinated chicken pieces, swimming in a lusciously creamy tomato sauce with a hint of sweetness and spice from garam masala. When spooned over fluffy rice, the sauce coats each bite with rich, comforting flavors that will make your tastebuds sing.

And yes, true to it’s name, butter chicken uses a lot of butter (and heavy cream).

But OMG is it good.

Homemade Indian Butter Chicken

This is a relatively mild Indian dish, and a great introduction for those who might be apprehensive of strong spices or curry-heavy dishes. In fact, butter chicken doesn’t use curry spice at all.

Instead, it gets it’s flavor from garam masala.

What is garam masala? It’s a spice blend made from peppercorns, cloves, cinnamon, nutmeg, cardamom,¬†cumin, and coriander.

Garam masala gives butter chicken a deep, sweet and savory note that is perfect for a cold winter’s night.

The process of making Butter Chicken requires two steps:

  1. Overnight marinating of the chicken in yogurt, lemon juice, ginger, garlic, and a bunch of spices.
  2. Sautéing the chicken and simmering in a creamy tomato sauce.

That’s it!

So really, once the chicken is marinated, it takes less than 30 minutes to throw together this meal. Just brown the chicken, melt in some butter, stir in tomato sauce and spices, and finish with heavy cream.


Get ready to enjoy a new family favorite!

Creamy Indian Butter Chicken and Rice

Creamy Indian Butter Chicken

No ratings yet
Prep15 mins
Cook30 mins
Total45 mins
Servings: 4


  • 2 lbs boneless skinless chicken breasts, cut into 1 1/2 inch cubes
  • 1 cup plain Greek yogurt
  • Juice of 1/2 lemon
  • 1 tablespoon minced fresh ginger
  • 4 cloves minced garlic
  • 1/2 tablespoon ground turmeric
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/4 cup extra virgin olive oil + 2 tablespoons for cooking
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups white or brown basmati rice
  • 1/2 cup unsalted butter (4 ounces)
  • 1 cup tomato puree or tomato sauce
  • 1/2 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon garam masala
  • 1/2 cup heavy whipping cream
  • Minced fresh cilantro for garnish, optional


  • Place the cubed chicken in a large dish or ziplock bag. Add the yogurt, lemon juice, ginger, garlic, turmeric, 2 tablespoons garam masala, cumin, coriander, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Use your hands to toss the chicken and coat evenly with the marinade. Wash your hands well with soap and warm water, cover the dish or close the bag and place the chicken mixture in the fridge to marinate overnight.
  • The next day, when you're ready to make dinner, put the rice in a rice cooker or saucepan and cover with 4 cups of water. Cook in the rice cooker or according to package directions on the stove while you prepare the chicken.
  • Add 2 tablespoons of olive oil to a large nonstick skillet over medium-high heat. Add the chicken to the pan and cook, stirring occasionally, until golden brown on all sides and cooked through, about 12 minutes. Note: Exact time will vary based on the strength of your stove & size and thickness of your pan. Cook the chicken until it is golden, no matter how long it takes, since this is where the base flavor of the dish is developed.
  • When the chicken is golden, reduce the heat to low¬†and add the butter. Cook, stirring constantly, until the butter is melted but not browned. Add the tomato puree, salt, and sugar and stir to combine. Let simmer for 5 minutes until warmed. Turn down the heat and stir in the heavy cream and garam masala. Cook on low until warm. Serve right away over rice and sprinkled with cilantro, if desired.

Helpful Tips:

*Requires overnight marinade.
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Crispy Oven Roasted Chicken Drumsticks

Oven Roasted Chicken Drumsticks

We all know I’m obsessed with roasting whole chickens ūüôā

I’ve got two delicious recipes already on the blog:

But guess what’s even easier than roasting a whole chicken? Roasting chicken pieces!

Oven Roasted Drumsticks in a Large Baking Dish

Drumsticks are super easy because they’re already portioned up into easy to serve pieces. Plus, they have a really awesome skin to meat ratio, so you get some of that salty crispy skin in each and every bite.

They’re also one of the cheaper cuts, so if you time your shopping right, you can find drumsticks for less than $1 per pound. If you’re on a budget, roasting drumsticks is way cheaper than eating out. Yep, it even beats the dollar menu.

Oven Roasted Drumsticks with Extra Crispy Skin

The basic method for roasting chicken is:

  • Pat the chicken dry so you get the crispiest skin possible
  • Spread with a little oil to increase the crispiness¬†even more
  • Season VERY generously with salt and pepper (seriously, this is important)
  • Roast on high heat to get nice golden skin & tender meat

That’s it! I swear, I like this type of crispy chicken just as much as fried chicken. It’s salty, savory, and super satisfying.

While the chicken is baking, you have plenty of time to chill and sip on a glass of wine, or prep a salad or side dish. Easy living at its finest.

Oven Roasted Crispy Chicken Drumsticks

Crispy Oven Roasted Drumsticks

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Prep5 mins
Cook1 hr
Total1 hr 5 mins
Servings: 4


  • 8 bone-in skin-on chicken drumsticks
  • Drizzle of grapeseed or olive oil
  • Kosher Salt
  • Ground black pepper, optional


  • Preheat the oven to 425 degrees Fahrenheit.
  • Pat the drumsticks dry with paper towels and place in a large rimmed Pyrex baking dish. Drizzle the drumsticks with a little oil, and use your hands to rub the oil all over each drumstick. Wash your hands thoroughly.
  • Sprinkle each drumstick with a liberal amount of kosher salt & ground black pepper (don‚Äôt skimp, the seasoning really makes these delicious!).
  • Place the drumsticks in the oven and let bake for about 1 hour, or until the skin is golden and crispy. If after 1 hour they are not quite crispy enough for your taste, you can cook them for another 15 minutes or so, or place them under the broiler to finish them. (My oven kind of sucks, so I cooked them 1h & 15min because I like things extra crispy)
  • Let cool, then serve.
Tried this recipe?Mention or tag @ericajulson !

Goes great with Rosemary Manchego Red Potatoes and Winter Citrus Salad.

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