10 December 2009
Easy Breezy Chicken Posole
I've been making a lot of soups and stews lately, mostly due to the cold and partly due to the fact that one pot is easier on crazy work days than four or five different pots. Feel free to use whatever meat you have on have that's cooked and ready to use up. I've used turkey and pork tenderloin for this recipe as well.
(reprinted and adapted from Real Simple)
1 tablespoon olive oil
1 onion, thinly sliced
salt and black pepper
1 32-ounce container low-sodium chicken broth (or sub homemade stock like I did)
1 28-ounce can diced tomatoes, drained
1 dried ancho chili, thinly sliced
2 cups cooked, shredded chicken
1 15-ounce can hominy, drained and rinsed
1. 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.
2. 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.
See how easy that was? Now go cuddle under some blankets and forget about the frigid weather outside. Bring a furry friend: