What they said about it: An ancient recipe from Mesoamerica, posole is also called hominy soup for the one ingredient that is consistently included to this day.
What I say about it: a tasty upscale variation of taco soup.
try it for a an easy weeknight supper.
Posole Chicken Soup adapted from HyVee Seasons magazine www.hyvee.com
Ingredients:2 (32 oz) cartons chicken broth
2 (15.5 oz) cans white hominy
2 (14.5 oz) cans fire-roasted diced tomatoes, undrained
2 tsp. adobo sauce, from chipotle peppers in adobo sauce can
2 cups plus 1/4 cup chopped fresh cilantro (about 1 bunch)
1 tsp. dried oregano
1 rotisserie chicken, skin removed, de-boned, and chopped (2-3 cups chicken)
3 TBS olive oil
1 cup chopped carrots
1 cup diced yellow onion
1 poblano pepper, seeded and diced
2 avocados, seeded and chopped
2 cups Mexican shredded cheese
2 cups tortilla chips
1 cup sour cream
Directions:
1. In a large stockpot, combine broth, hominy, tomatoes, adobo sauce, 2 cups cilantro and oregano. Stir in chicken. Cook and stir over medium-high heat until heated through.
2. In a large skillet, heat olive oil Saute carrots, onion, and poblano pepper about 5 minutes or until tender. Add to stockpot. Allow to heat through and serve hot.
3. Serve or top with avocado, cheese, chips, sour cream and cilantro.
Makes 16 cups.
I guess you wouldn't know this, but I've made Pozole for years (traditional Mexican spelling is with a "z" not an "s", although in Mexican Spanish it is an "s" sound).
ReplyDeleteI learned how to make it from a Mexican lady in my ward that I used to hometeach. Your version is quite different from what I learned, and yours is much quicker to prepare (it sounds tasty though). As such, traditional Pozole is usually made around the holidays in Mexican homes. One thing seriously lacking from your version: the lime wedges. Here is my recipe for you to try--I hope the formatting works.
Pozole
(pronounced po-SOH-lay)
5 lb. lean pork roast
2 or 3 cans chicken broth
1 T. salt
1 tsp. oregano
1 #10 can hominy (Mexican style, I prefer the white)
3 cloves garlic
12 to 15 dried New Mexico chilis (mild)
3 or 4 cubes beef or chicken bouillon
Cut up the roast into chunks and place in a large pot. Pour in 2 to 3 cans of chicken broth until meat is just covered (optionally, you can just add water and chicken bouillon, but I prefer the chicken broth). Add salt and bring to a boil. Reduce heat to medium, and continue simmering until meat can be broken apart with a wooden spoon.
While the meat is simmering, pull the stems off the chilis, and empty as many seeds as you can (the seeds add a lot of extra heat, and you don't need that at all). Place the dried chilis in a bowl and cover them with hot water to reconstitute them, probably about 10 minutes.
Place the reconstituted chilis in a blender, and puree. I usually add a small amount of the liquid they were soaking in to help make a nice sauce. Strain the result through a colander to remove any hardened chunks. Stir the strained sauce into the simmering meat and broth.
Drain the hominy, then put about 2 to 3 cups of hominy into the blender with a little bit more of the liquid from the soaking chilis. Add the garlic cloves, blend thoroughly, then stir into the soup pot. Add the oregano, the rest of the hominy, the bouillon cubes, then let simmer at least another 10 minutes (an hour is better).
Serve with corn chips, fresh chopped onions, fresh cilantro, and lime wedges (to squeeze on top).