Chicken Posole Verde

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Posole is a traditional Mexican soup. I first had posole about 3 years ago – and it was not in Mexico. My husband and I were living in Virginia and since we both speak Spanish, we tend to gravitate towards the Hispanics where we live. We made fast friends with a Mexican family and they shortly invited us over to dinner. She told me she was going to make posole – which my husband informed me is a hominy and broth soup. I fell in love with it. I LOVE POSOLE. The flavors, the chewy hominy (which is in the corn family, if you were wondering), the tasty broth, the bits of meat. She made us a red posole, which traditionally has pork in it. I was in heaven

Years later I found a Mexican recipe book by America’s Test Kitchen (who I love!) and it has a recipe for green posole. I knew I had to try it.

This recipe is awesome and is the reason I have hominy in my cupboard on a regular basis. Shortly after I bought this book, my husband and I visited Mexico and had dinner with some friends of his.

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They served us a chicken posole, with a side of tostadas. That was also life-changing (and by “life-changing” I mean “dinner-changing”). Now I had the perfect, filling side to add to my favorite soup.

Tostadas are essential crunchy tortillas – either baked or fried (I prefer baked). Then you top them with some flavorful refriend black or pinto beans, lettuce, tomato, cheese, salsa, etc. So good! Now you have a meal.

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Ingredients:

4 cups shredded chicken*

1 red onion, chopped fine

3 garlic cloves

1 tsp oregano

4 1/2 cups chicken broth

12 ounces tomatillos (about 8 medium), husks removed and rinsed

2 jalapenos, stemmed and seeded

2 bunches fresh cilantro

2 cans white hominy, rinsed

Directions:

  1. Sautee onions in a little oil for 5 minutes.
  2. Stir in garlic for 30 seconds and add oregano and chicken broth.
  3. Add chicken and simmer on low heat.
  4. Meanwhile, roughly chop tomatillos and jalapenos. Cut off the cilantro right at the base where the leaves start.
  5. Add tomatillos, jalapenos, and cilantro to a blender and pour in 1/2 cup of chicken broth.
  6. Blend until smooth.
  7. Add blended ingredients to soup and stir to mix. Add hominy.
  8. Cook for another 10 or 15 minutes and serve.dscn2798*Note: The shredded chicken needs to be well-seasoned. And I mean very well-seasoned. This is where a lot of the flavor comes from. You can use store-bought rotisserie chicken instead if you like.

 

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