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  • 1 Tablespoon cooking oil, rendered lard, or bacon grease

  • 2 Whole chicken legs (or 1-1.5 lbs. skin-on thighs)

  • 1 Small onion, minced

  • 4 Cloves garlic, minced

  • 1 Teaspoon dried oregano

  • 1/2 Teaspoon cumin

  • 1/2 Teaspoon crushed coriander

  • 3/4 Cups fire-roasted or stewed tomatoes

  • 2 Tablespoons chipotle or ancho chiles in adobo, macerated (either Embasa or Fronterra brand, use ancho if you want mild heat and chipotle for spicy)

  • 3 Cups chicken, pork, or vegetable stock (you can also use the Hominy soaking liquid for a stronger corn flavor)

  • 3 Bay leaves

  • 2 Cups prepared Rancho Gordo Hominy (soak in water for 6-10 hours, strain and add to a large pot covered with 2 inches of water, bring to a boil and reduce heat to a simmer until it “blooms”, about 1-2 hours.)

  • Salt to taste (approximately 1 tablespoon)

  • Fresh cilantro, sliced radish, lime and crumbled Cotijo cheese to garnish


  1. In a dutch oven or heavy bottom stock pot, heat the cooking oil/fat until it simmers. While the oils is heating up, throughly dry the chicken skin with a paper towel. Caramelize the skin of the chicken legs for a few minutes on each side. Remove when golden brown and set aside.

  2. Sauté the onion in the cooking oil/fat until translucent, then add the minced garlic, dried oregano, cumin, and crushed coriander. Sauté until the garlic and spices become fragrant.

  3. Add the stewed tomatoes and macerated chiles.

  4. Add the stock or soaking liquid, bay leaves and the chicken. Settle the legs (or thighs) into the pot so that they are almost submerged and bring the ingredients to a simmer.

  5. Allow this to simmer on your stove top for approximately 2 hours or until the the chicken is braised and can easily be pulled from the bone.

  6. Add the hominy and simmer for an additional 20 minutes.

  7. When the hominy is cooked and the chicken is “falling off the bone tender”, gently lift each leg out of the broth and, when cool enough to handle, carefully remove the meat from the bone.

  8. Return the picked meat to the pot, add salt to taste.

  9. Garnish Posole with cilantro leaves, sliced radish and crumbled Cotijo cheese. Serve with sliced lime wedges, warm tortillas and icy cold Modelos!