Chicken Posole (Soup)
This recipe for Chicken Posole comes from a grocery store that was demonstrating how to make it with ingredients sold in the store (of course), and unlike many of these samplings I’ve had, it was surprisingly good. So good, in fact, that I picked up the recipe and the ingredients right away, and went home and made it the very next day. Of course, I changed up a few things, as I usually do, and I have to tell you, this is a new favorite in our household!
We often pick up a rotisserie chicken for a quick and easy supper, and this recipe uses the meat from approximately one half of a good-sized chicken, so we got one supper from the chicken, plus enough soup for three more meals for the two of us. So is this soup home made, or not? It starts out with sauteing vegetables in some oil, like most soups, but then takes some short-cuts on the home-made definition by using canned and pre-prepared ingredients (like the cooked chicken, pre-made stock, and canned hominy). Then 30 minutes of simmering is all it takes to produce a wonderful soup that rivals any of the best home-made soups out there. Plus, the addition of fresh chopped avocado, cilantro and crumbled cheese on the top of the hot soup gives you both hot and cold, creamy and chewy, and with a squeeze of fresh lime juice over all, a bit of tart to liven up the flavours, so make this one fantastic bowl of soup!
One of the main ingredients of this soup is hominy. I must confess that up to this point, I had never tried hominy. I’d heard of it, but it wasn’t anything that sounded good enough to make it onto my bucket list. White corn. Really? Ho, Hum. But this isn’t just white corn. It is a little ball of soft, yet a bit chewy carb goodness, that defies a flavour description. It could be a pasta. Or a potato dumpling. That’s what the texture suggests. The flavour is so mild, it just blends into the soup. But with two cans of them in this soup, it does stand out as one of the main ingredients, after the chicken. All I can say is try it. If you like chicken soup, and if you like cilantro, you are going to love this dish!
Open up two cans each of green chilies and white hominy. Drain them. Also drain the small jar of roasted red peppers.
Take about half of the meat off of a deli roast chicken and shred the meat. You should have between 2 to 3 cups.
I didn’t take a picture of sauteing the onions and peppers, but pour some good quality olive oil in the bottom of a large stockpot, and saute the onions and poblano for 4-5 minutes, then add 4 cloves chopped garlic and some cumin and cook and stir one more minute. Pour a litre (quart) of a good quality chicken stock over the sauteed veg. Then dump in the drained chilies and hominy and roasted red peppers, along with about half of the salt the recipe calls for.
Stir everything together and bring soup to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally. Meantime, chop up the cilantro, remove seed and dice avocado, crumble some queso fresco, and slice a lime into quarters. If you can’t find queso fresco, I would recommend using grated mild cheese like Monterey Jack.
Once the soup is hot, taste for salt, and add the other half of the salt if needed. Once your toppings are all ready to go, it’s just a matter of assembling everything. Serve the hot soup into bowls. Top bowls with a squeeze of lime juice, cilantro, cheese, and avocado and serve. I also sometimes will put a dollop of sour cream in the middle of the bowl on top of the avocado.
This is an easy version of a traditional Mexican posole, but made with pre-prepared items bought at the grocery store. Good quality chicken stock and a rotisserie chicken go together with canned hominy (plump, puffy kernels of white corn) and other vegetables to make a quick hearty bowl of soup, yet it tastes like you have been simmering it all day. It’s delicious, easy, and different.
- Meat from ½ of a deli rotisserie chicken, shredded (about 2 – 3 cups)
- 2 Tbsp olive or canola oil
- 1 large poblano pepper, chopped (or green bell pepper)
- 1 ½ cup diced onion*
- 2 cloves fresh garlic, crushed
- 3 tsp ground cumin
- 4 cups good quality chicken stock (you can use the whole 1 litre tetra pak)
- 2 (15.5 oz) cans white hominy (or white corn), drained and rinsed
- 2 (4.5 oz) cans diced green chilies
- 1 (4 ounce) jar roasted red peppers, drained and chopped
- ½ cup fresh cilantro, chopped
- ½ cup queso fresco, crumbled (or Monterey Jack, shredded)
- 1 lime
- ½ - 1 tsp salt (to taste)
- 2 ripe Hass Avocados
- Shred chicken (2-3 cups). Chop poblano (1 cup). Chop onion (1 ½ cups).
- Crumble or shred cheese. Cut lime into wedges.
- Preheat large stockpot on med-high for 2 – 3 minutes. Place oil in pan, then add onions and poblano pepper; cook 4 – 5 minutes or until tender. Add garlic and cumin. Cook and stir one minute.
- Stir in stock, chicken, hominy, chilies, red peppers, and ½ tsp of the salt. Bring to a boil. Reduce heat to low; simmer about 10 minutes, stirring occasionally.
- Meanwhile, dice avocado.
- Taste soup and add remaining salt if needed.
- Divide soup into bowls. Top each bowl with avocado, cilantro, cheese, and a squeeze of lime juice. Serve.
*Don't be put off by the long list of ingredients. Just make sure to do all of the prep work (like chopping, setting out last minute ingredients), before you start. Then putting it all together goes quick and easy. You can even use pre-diced onion from the supermarket if you want to save some time.