This posole is remarkably good given how little effort it is. If Nancy hadn't told me she whipped it together in 20 minutes, I would never have guessed it. The flavors are complex and delicious. Next time you need to whip something yummy together fast..try it!
P.S. I added quite a bit of pepper sauce. If everyone who will be eating it likes a kick, you might try adding a seeded and chopped jalapeno or serrano to it when you add the tomatillos.
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Easy Chicken Posole
This is a super easy and tasty recipe you can whip up in 20 minutes! You can use the meat from a standard rotisserie chicken for this soup. I got mine at Costco. I can buy canned tomatillos in the Mexican section of my local grocery store...but if you don't see them stop by any Mexican mercado. They taste great in soup and are a lot easier than buying and peeling fresh tomatillos. These two shortcuts make this a very easy dish...and it still tastes great! Ingredients
- 1 Tbsp olive oil
- 1 tsp dried oregano
- 3/4 tsp ground cumin
- 1/2 tsp chili powder
- 2 cloves garlic
- 1 small onion or 1/2 large onion chopped
- 2 celery stalks, chopped
- 1 (12 ounce) can of tomatillos, coarsely chopped
- 2 (14 ounce) cans low-sodium chicken broth
- 1 (15 ounce) can white hominy, rinsed and drained
- 2 cups chopeed chicken
- 1 Tbsp fresh lime juice
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 ripe avocado peeled and diced
- 4 radishes thinly sliced
- Cilantro leaves
Directions
- Heat olive oil in a large sauce pan over medium high. Add oregano and ingredients through celery and saute for 2 min. Stir in tomatillos and cook 1 min. Add broth and hominy, cover and bring to a boil, then uncover and cook 8 minutes.
- Stir in chicken and cook 1 minute, then remove from heat. Stir in lime juice and season with salt and pepper. Divide evenly among 4 bowls. Top with avocado, radish and cilantro.
- Serve with mexican hot sauce or tabasco for those wanting extra kick! I also served with warm tortillas and quesadillas.
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I am going to try this recipe tonight ~ we'll use soaked and cooked in broth dried corn instead of posole, and fresh from the garden tomatillos. Wish me luck- I am cooking for 90 people!!
Totally delicious and easy! I also added a bit of sour cream before serving.
the green pozole is the best! I love to eat it at any time.
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