Chicken Posole is an absolutely divine cold weather soup. And it is super simple to put together so it could even be done on a weeknight.
A squeeze of lime, sprinkle of cheese, dollop of sour cream, diced onions, avocado and cilantro.
Ingredients
6 cups chicken stock (leave aside 1/2 cup)
2 dried ancho chilies, rehydrated for 45. mins in hot water
1(28oz) can hominy
1 (14oz) can hominy
Shredded rotisserie chicken
Handful of cilantro, chopped
Toppings
Serve with onion, sour cream, tortilla chips, grated cheese, lime wedges, radishes and cabbage.
1 lime
1/2 cup shredded cheddar cheese
1/2 onion
radishes
cabbage
tortilla chips or corn tortillas
Directions
Rehydrate chilies in a small saucepan of simmering water or soak in a bowl of with boiled water.
Add chicken stock (1/2 cup reserved) hominy and chicken to a pot. Let simmer.
When chilies have softened, remove stems and seeds. Place in blender with the reserved chicken stock. Blend until smooth. Add puree to pot. Simmer a few minutes. Add salt and pepper, to taste (usually about 1 tsp salt). Add cilantro. Serve.
*add more or less hominy, chicken or stock. If I add more stock (more soupy) I still only use only 2 chilies.
Add chicken stock (1/2 cup reserved) hominy and chicken to a pot. Let simmer.
When chilies have softened, remove stems and seeds. Place in blender with the reserved chicken stock. Blend until smooth. Add puree to pot. Simmer a few minutes. Add salt and pepper, to taste (usually about 1 tsp salt). Add cilantro. Serve.
*add more or less hominy, chicken or stock. If I add more stock (more soupy) I still only use only 2 chilies.
Serve with onion, sour cream, tortilla chips, grated cheese, lime wedges, radishes and cabbage.
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