Green Posole with Chicken

May 3, 2013 by andrea | Filed under Chicken, Main Dish, Mexican, Quick Cooking, Recipes, Soup/Stew.

Posole (also spelled pozole; pronounced poh-SOH-lay) is a hearty, meaty Mexican soup or stew that includes hominy, although there are vegetarian versions out there, too. This recipe for Green Posole with Chicken is delicious, super easy to make and perfect for entertaining!

The recipe calls for 1 cup of bottled green salsa but I used one 12-oz. jar of Trader Joe’s Salsa Verde. I also added 1 crushed clove of garlic, a teaspoon or so of cumin, and a few teaspoons of dried oregano. Serve with a variety of garnishes (avocado, sliced radishes, chopped onion, Queso Fresco, chips, etc.) so each person can dress up their posole as they like. Enjoy!

Green Posole with Chicken
-recipe from Sara’s Secrets for Weeknight Meals by Sara Moulton

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. -Sara Moulton

Makes 4-6 servings.

 2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled green salsa (salsa verde)
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

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.

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.

Garnishes: Finely chopped onion, chopped avocado,slivered radishes, chopped cucumbers, shredded napa cabbage, and tortilla chips.

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