• Ed47c962add02d949191faed2f33fd1a

Posole

Submitted by Alex Ruoff

Prep
Cook
Serves 6people
Ingredients
3
tbsp canola oil
1
chipotle chile (from a can of chipotle peppers in adobo sauce), chopped
1
tbsp adobo sauce (from chipotle-chile can)
2
cans (14.5 oz) white hominy, rinsed in colander under gently running cool water
1
can (14.5 oz) chopped tomatoes (with juice)
5
cups chicken stock
meat from one 3 1/2-lb roasted chicken, chopped (about 4 cups)
1/2
cup chopped cilantro
6
chopped scallions
1/3
cup fresh lime juice
vegetable mix
1
large yellow onion, chopped (about 3 cups)
1
poblano chile, deseeded and chopped
1
large sweet red pepper, deseeded and chopped
2
cups kale, chopped
1
large jalapeño, chopped with seeds
8
cloves garlic, rough chopped
10
small cremini mushrooms, quartered
Spice Mix
1
tbsp ground cumin
1/4
tsp ground cinnamon
1
tsp ground corinader
1
tsp dried oregano
1/4
tsp fresh ground black pepper
1
tbsp coarse salt
1
tbsp sugar
1
tbsp orange zest
Garnish
2
avocados, sliced
12
small radishes, quartered
6
ozs goat cheese, crumbled
12
warm flour tortillas
Directions
1.
Place canola oil in a six-quart stockpot over medium heat until warm. Add vegetable mix and cook until softened or onion begins to color, about 15 minutes, stirring occasionally. Add spice mix, chopped chipotle, and adobo sauce. Turn heat to high and stir for one minute or until aromatic.
2.
Add hominy, tomatoes, and chicken stock. Bring to boil, cover pot, and lower heat to simmer until flavors marry and soup is thickened, 30 minutes.
3.
Add chopped chicken, adjust heat to bring to boil, and then lower to simmer for 15 minutes.
4.
Stir in cilantro, scallions, and lime juice. Distribute to bowls and garnish with goat cheese, avocados, and radishes. Serve with warm tortillas and hot sauce on the table.

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