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Posole Chicken with Masa Dumplings

Look for corn masa flour in the baking aisle, where it usually sits next to coarser cornmeal. Masa, a finer grind of corn that is treated with lime, is used to make corn tortillas but also makes terrific dumplings. The ingredient list might look long, but most are in your pantry waiting to be transformed into this warming stew—a fun twist on a classic that reflects a new region of American cooking.

Servings 6
Total Time: 1 hour
Servings: 6
Total Time: 1 hour


  • STEW
  • 3/4 pound bulk chorizo sausage
  • 2 (about 1 pound) Just Bare Skinless Chicken Breasts, cut into ¾-inch chunks
  • 4 cloves garlic, finely chopped
  • 1 large onion, chopped
  • 1 large Anaheim chile, chopped
  • 2 small yellow and/or red bell pepper, chopped
  • 1 (32-ounce) box low-sodium chicken stock
  • 1 (12-ounce) can tomatillos, drained, broken up
  • 1 (4-ounce) can roasted chopped green chiles
  • 1 teaspoon dried oregano, crushed
  • 1 (15.5-ounce) can white hominy, drained
  • 1 (15-ounce) can garbanzo beans, rinsed, drained
  • 1 large lime, zested and juiced
  • 1/4 cup corn masa flour (masa harina)
  • Chopped fresh oregano or cilantro, if desired
  • 1-1/2 cups corn masa flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons butter, softened
  • 1-1/4 cups reduced-sodium chicken broth
  • 3 tablespoons chopped fresh cilantro

Nutrition Facts

Servings 6

Amount Per Serving
Calories 700 Calories from Fat 44
% Daily Value*
Total Fat 35g 45%
Saturated Fat 14g 70%
Total Carbohydrate 57g 21%
Dietary Fiber 9g 32%
Total Sugars 10g
Protein 44g
Calcium 17%Iron 23%
Vitamin C 104%Vitamin A 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Crumble sausage into a large Dutch oven. Cook over medium heat until browned. Remove sausage to a plate, reserving fat. Add chicken and garlic to pan; cook and stir for 4 minutes; remove to plate with sausage. Add Anaheim chile and bell peppers to pan; cook and stir 3 minutes or until softened. Return sausage, chicken, and garlic to pan.
  2. Stir in broth, tomatillos, roasted chiles, and oregano. Bring to a boil; reduce heat and simmer 15 minutes.
  3. Add hominy, garbanzo beans, lime zest, and lime juice to pan. Mix ¼ cup corn masa with ½ cup water; stir into stew and bring to boil. Cook until thickened. Cook to internal temp of 165°F.
  4. Meanwhile, make dumplings. Mix masa flour, baking powder, and salt in a medium bowl. Using a fork, cut butter into dry ingredients with a fork until crumbly. Add broth and cilantro; stir until a soft dough forms.
  5. Drop large spoonfuls of dough on hot stew. Cover and simmer 10 to 15 minutes or until dumplings are cooked through. Cook to internal temp of 165°F.
  6. Serve stew with dumplings, sprinkled with chopped oregano.