Posted by: chapwoman | May 6, 2010

Chicken Posole

Pronounced “Poe-So-Lay,” this traditional Mexican soup tastes very similar to tortilla soup (minus the tortillas and plus some hominy).  It was a special request from Kami and taken directly from the October issue of Real Simple.  Easy, quick, and cheap.  What else do you need to please college students?

Chicken Posole

hands-on-time: 10 minutes
total time: 30 minutes (serves 4)

1 tablespoon olive oil
1 onion, thinly sliced
Kosher salt and black pepper
1 32-oz container low-sodium chicken broth
1 28-oz can diced tomatoes, drained
1 dried ancho chili, thinly sliced (we used 1/4 teaspoon crushed red pepper instead)
2 cups shredded rotisserie chicken meat
1 15-oz can hominy, rinsed
1 lime, cut into wedges

Heat the oil in a large saucepan over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.

Add the broth, tomatoes, and chili and bring to a boil.  Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes.  Serve with the lime.

We recommend topping your soup with sour cream (because we’re convinced sour cream makes everything taste better).

_K

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Responses

  1. This looks very nice


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