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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.
Chicken Posole
(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
Lime wedges
Directions
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:
3 comments:
Aww, Zander must be a great winter cuddle. My little 12 pound Jack Russell doesn't give me as much coverage, haha.
I'm sorry to do this, but your fudz made me think of this article: http://www.slate.com/id/2238086/?from=rss
You'll never see pozole the same way again...
Jessica, he is a great cuddler, and thankfully he isn't big on cuddling in hot weather!
Melissa, that's really interesting! I've been working on a project that examines the intersections of food, the body and violence, and I like the metaphorical practicality of this article. I won't see it the same way ever again, but I kind of like it that way!
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