Wednesday, November 7, 2012

Chicken Posole



I had been craving and I mean craving this soup for at least a month. But every time we went to the restaurant that has it on the menu we were there for dinner and I would always get side tracked with the Chicken Tostada, or Chili Rellenos. I know, I have the attention span of a flea at times, and next day I would be sad that I hadn't indulged in my nagging craving. But it just seemed that I was craving it at lunch time as I looked out my windows at the cold drizzly Washington days. 

Finally I decided that I was being crazy, which is not a new thing, and I got my rear to the store so I could buy the ingredients to make it myself. I of course got the "Are you seriously making more soup for dinner?" look, but I ignored him, like I usually do when it comes to meal discussions, and got on with the business of purchasing what I needed.

Posole has hominy in it and from what I have heard from people, hominy is something you either love or hate. I happen to love it. I mean it is like hyperthyroid corn really. Who doesn't love corn? Oh scratch that, Kevin's son hates corn. Picky men in that family I am telling ya!!


I again went with the rotisserie chicken with this meal. They have been running them on sale and well, when you price it out, it seems like a really good deal to me. Plus when they are on sale I will bring them home, shred them and place them in cup portions and freeze them. Then when I need shredded chicken....TADA!!!  

I have to say that moving in to the new house with just Kevin and I has been a challenge at times. I don't mean living with Kevin is challenging, well........oh wait, wrong topic ;) we were talking about cooking, yes that's it. Anyway, I went from cooking for 4 to 6 people to cooking for 2. Tough adjustment but I think I have done pretty good. I made marinara sauce and used it for my Caprese Meatball Subs, Baked Spaghetti,  and my Pizza Balls. I made a batch of pesto and used half of it for my Caprese Meatball Subs and Pesto and Mozzarella Stuffed Chicken Breasts. I loved the fact that I could freeze both of the sauces and use them later. Pesto is great to make ahead of time and freeze in 1/4 cup containers or even use an ice cube tray so you can just pop out how ever much you need. So no waste YAY!

Back to this soup. I have had Posole with red and green broth. I love them both but chose to go with the tomato based one this time as that seemed to be what my taste buds were screaming for. You can always up the heat by adding more peppers. I kept it pretty mellow for this one because I wanted to make sure I had the heat level correct for the people that like things with some zip but not break out into a sweat hot!

I would definitely put this soup into the comfort food column. I have also heard it is a great hangover cure. That I don't know. But if you are looking for something to fill you up, warm you up, and make your tummy happy I would go with this soup for sure!!




Chicken Posole   

  • 1  tablespoon  olive oil
  • onion, thinly sliced
  • 1 jalapeno pepper, sliced (can add more if you like a spicier soup)
  • kosher salt and black pepper
  • quart chicken stock
  • 28-ounce can diced tomatoes, drained
  • dried Ancho chili
  • 2  cups  shredded rotisserie chicken meat
  • 15-ounce can hominy, rinsed
  • lime, cut into wedges

Boil water in a small sauce pan. Remove from heat and add the dried chili to soften. Once it has softened and cooled slice the chili thinly and reserve.

Heat the oil in a large pot over medium heat. Add the onion, stirring occasionally until soft and beginning to caramelize, about 10 minutes. Add jalapeno and cook an additional 5 minutes. Stir in stock, tomatoes, and chili. Bring to a boil, cooking for about 5 minutes. Add the hominy and chicken and cook for 4 to 5 minutes, making sure the chicken it hot. 

Ladle into bowls and serve with lime wedge.

ENJOY!!!

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