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Chicken Posole

I ran across this recipe in Real Simple. I don’t make many of the recipes in the magazine because they often have more expensive ingredients and they would cost more than $5 for the meal…but when I ran across this recipe [3]…I knew it could be done for under $5…


…and I think there is just enough leftover that the Hubs and I don’t have to fight over it for tomorrow’s lunch! Yes, I would fight him for this one…it was that good!

Chicken Posole

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 10 minutes


  • 1 tablespoon olive oil ($.10)
  • 1/2 yellow onion, thinly sliced ($.15)
  • 4 cups homemade chicken broth [4] (free)
  • 1 15-ounce can diced tomatoes ($.59)
  • 1 hot chili pepper, thinly sliced (free from the garden)
  • 2 cups shredded chicken meat [5]($1.50) Use shredded chicken from $.88/lb whole chicken
  • 1 15-ounce can hominy, rinsed ($.99)
  • 2 tsp lime juice ($.10)
  • Salt/Pepper, to taste
  • 2 mini French loaves ($.20) Bought 8 mini loaves for $.79 on Manager’s Special…omit if GF.
  • Butter and jam ($.25)
  • 2 broccoli heads ($.40) Bought a ton when on sale for $.79 [6], blanched and froze!


  • In a large saucepan, add olive oil and sliced onion and cook over medium heat for 4-5 minutes, or until turns opaque.
  • Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken, hominy and lime juice and simmer until heated through, 3 to 4 minutes. Season with salt and pepper to taste.
  • Slice and toast French bread. Serve with butter and jam.
  • Reheat broccoli in saucepan with 1/2 cup of water for 5-7 minutes.
  • Serve Chicken Posole with Broccoli and French Bread.

Cost $4.28