A few month ago, maybe a year at this point, i wanted something that was not tacos, or burritos or a quesadilla when we were out at a mexican restaurant… This “posole” thing sounded tasty, so i said, yes please and i was hooked! I had to have it. Then i saw this recipe and I had to make it!
Quick, easy, delicious and delightful.
Servings: 3 or so
1/2 tablespoon olive oil
1/2 small yellow onion, peeled and diced (macerated)
1 large poblano pepper, cored and diced
2 cloves garlic, minced
1.5 (4-ounce) cans Old El Paso diced green chiles (total of 6 ounces, could also do fresh roasted)
3 cups chicken stock
1 (14-ounce) cans white hominy, drained and rinsed
1 teaspoons ground cumin
.5 teaspoon salt, or more/less to taste
1 chicken breasts – cut into cubes
Heat oil in a large stockpot over medium-high heat.
Add onion and poblano and sauté for 5 minutes, or until the onion is soft and translucent, stirring occasionally.
Add the garlic and sauté for an additional minute, stirring occasionally.
Add the diced green chiles, chicken stock, hominy, cumin and salt, and stir to combine.
Continue heating until the soup reaches a simmer. Reduce heat to medium-low and simmer for at least 5 minutes. I like to let it simmer for q bit of time 30min-2 hours.
Taste, and season with extra salt and pepper if needed.
If using chicken – sprinkle with spices.
Heat pan over medium heat. Use 1/2 – 1 tbl oil
Pan fry over high heat
Add to soup with your garnishes!
This is a very tasty soup! add avocado, the chicken, extra salt!
This is now one of my favorite soups. I had never had hominy and now in this soup – wow, gotta have it!
My neighbor had gifted me some roasted hatch chiles, so i peeled (washed off all the black stuff) and used 6 ounces. That or 2 cans, gotta say i did like not getting the weird skin from the cans… hmmm. Might have to overcome my dislike of having to clean them up…