Posole
You guys! I have a new recipe to share. I know it's been forever since I shared a recipe, but this one is WORTH SHARING. My friend Holly brought it to soup swap in January and I have made it four times since. I can't get enough of it. It's super healthy, really hearty, the kids and Michael love it. I end up slurping the broth. It has a few more ingredients and chopping than I would normally commit to, but again, WORTH IT. Try it and let me know what you think!
Posole Soup
Ingredients
• 3 tbsp canola oil
• 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 chopped kale; 1 large jalapeño, chopped with seeds; 8 garlic cloves, rough chopped; 10 small cremini mushrooms, quartered
• Spice mix: 1 tbsp ground cumin, ¼ tsp ground cinnamon, 1 tsp ground coriander, 1 tsp dried oregano, 1/4 tsp fresh ground black pepper, 1 tbsp coarse salt, 1 tbsp sugar, 1 tbsp orange zest
• 1 chipotle chile (from a can of chipotle peppers in adobo sauce), chopped
• 1 tbsp adobo sauce (from chipotle-chile can)
• 2 14.5-oz cans white hominy, rinsed in colander under gently running cool water
• 1 14.5-oz can chopped tomatoes (with juice)
• 5 cups chicken stock
• Meat from one 3 ½-lb roasted chicken, chopped (about 4 cups)
• 1/2 cup chopped cilantro
• 6 chopped scallions
• 1/3 cup fresh lime juice
Garnish:
• 6 oz goat cheese, crumbled
• 2 avocados, sliced
• 12 small radishes, quartered
• 12 warmed flour tortillas
Instructions
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.
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.
Add chopped chicken, adjust heat to bring to boil, and then lower to simmer for 15 minutes.
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.
Notes: when cooking this for the kids, I deseed the jalepeno as well as the other peppers. I also make sure to wash and de-seed the chipotle pepper from the can before chopping. Sam still thinks it's a bit spicy, Davis doesn't.
Also, since Davis and Michael still don't eat meat, I leave the chopped chicken on the side so Sam and I can add it to our individual bowls. XO!
Posole Soup
Ingredients
• 3 tbsp canola oil
• 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 chopped kale; 1 large jalapeño, chopped with seeds; 8 garlic cloves, rough chopped; 10 small cremini mushrooms, quartered
• Spice mix: 1 tbsp ground cumin, ¼ tsp ground cinnamon, 1 tsp ground coriander, 1 tsp dried oregano, 1/4 tsp fresh ground black pepper, 1 tbsp coarse salt, 1 tbsp sugar, 1 tbsp orange zest
• 1 chipotle chile (from a can of chipotle peppers in adobo sauce), chopped
• 1 tbsp adobo sauce (from chipotle-chile can)
• 2 14.5-oz cans white hominy, rinsed in colander under gently running cool water
• 1 14.5-oz can chopped tomatoes (with juice)
• 5 cups chicken stock
• Meat from one 3 ½-lb roasted chicken, chopped (about 4 cups)
• 1/2 cup chopped cilantro
• 6 chopped scallions
• 1/3 cup fresh lime juice
Garnish:
• 6 oz goat cheese, crumbled
• 2 avocados, sliced
• 12 small radishes, quartered
• 12 warmed flour tortillas
Instructions
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.
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.
Add chopped chicken, adjust heat to bring to boil, and then lower to simmer for 15 minutes.
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.
Notes: when cooking this for the kids, I deseed the jalepeno as well as the other peppers. I also make sure to wash and de-seed the chipotle pepper from the can before chopping. Sam still thinks it's a bit spicy, Davis doesn't.
Also, since Davis and Michael still don't eat meat, I leave the chopped chicken on the side so Sam and I can add it to our individual bowls. XO!
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