Green Posole with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Posole is a hearty soup from the Jalisco region of Mexico that is traditionally made with pork and hominy. Hominy is dried corn kernels from which the hulls and germs have been removed. (In its ground form hominy is called grits.) Dried hominy takes several hours to cook, so I have opted for the canned version in the interest of time. I have also developed a lighter version with shredded chicken and tomatillo salsa (hence green posole). This dish is ridiculously easy to make and quite satisfying with all the additional garnishes. Serve with Southwestern Sweet Potato Saute. Ingredients:
2 tablespoons vegetable oil |
1 medium onion, finely chopped (about 1 cup) |
1 cup bottled green salsa or 1 recipe mexican tomatillo salsa |
4 cups canned chicken broth or chicken stock |
1 rotisserie chicken, skin and bones discarded and meat shredded |
two 15-ounce cans white hominy, rinsed and drained kosher salt and freshly milled black pepper |
Directions:
1. Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa and cook, stirring, for 5 minutes.
2. Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve, ladle into bowls and let everyone garnish their own portion.
3. Garnishes: Finely chopped onion, chopped avocado,slivered radishes, chopped cucumbers, shredded napa cabbage, and tortilla chips.
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