Sunday, April 10, 2011

Green Posole with Chicken - Erin

This is a really good, and easy (cheater) version of a classic Mexican soup, and is great for a quick but delicious dinner.  We've even had it while we were camping before because it's so easy.  And with all the different toppings you can add, everybody can make theirs however they like.

what you will need

2 Tbsp. vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled green tomatillo salsa—(or more to taste if quite mild)
4 cups canned chicken broth
1 rotisserie chicken, skin and bones discarded and meat shredded
Two 15-ounce cans white hominy (found in the canned bean aisle), rinsed and drained
Kosher salt and freshly ground pepper

Finely chopped onion
Chopped avocado
Sliced radishes
Chopped cucumbers
Chopped cilantro
Lime wedges
Shredded Napa or regular head cabbage
Tortilla chips, crushed a bit
Grated or crumbly cheese
Extra hot sauce like Cholula or Tapatio

  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.

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