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.
This is a very tasty soup! add avocado, the chicken, extra salt!
- 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
- Cumin powder
- Chili powder
- 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 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…