Thursday, August 19, 2010

Superfast Chicken Posole

I know what you’re thinking – and I agree. Soup is not what you typically think of, or even want to eat, when it’s pushing 100 degrees outside. But what if you could have a colorful soup that is bold in flavor and would fill you up without weighing you down? Would you reconsider then? I know I would, but hey, I like soup. And this posole is a winner, no matter the season.

Posole is a traditional Mexican soup/stew that is very popular in the Southwest. I was lucky enough to try an authentic version in Albuquerque, New Mexico a few years back, and I have kept an eye out for it on restaurant menus ever since. Different variations of posole abound, using all types of meats and vegetables. This particular version is a quick and easy take on posole using already cooked chicken breast, hominy, tomatillos, and enough herbs and spices to keep you going back for more. It makes a great weeknight dinner, especially with an icy cold beverage alongside.

Superfast Chicken Posole
Adapted from Cooking Light

1 T. olive oil
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
2 cloves garlic, minced
1 tsp. dried oregano
3/4 tsp. ground cumin
1/2 tsp. chili powder
4 canned tomatillos, drained and coarsely chopped
28 oz. low-sodium chicken broth (2 14-oz. cans)
15 oz. can white hominy, rinsed and drained
2 cups cooked chicken breast, chopped
1 T. fresh squeezed lime juice
1/4 tsp. salt
1/4 tsp. pepper
1 ripe avocado, peeled and diced
4 radishes, thinly sliced
Fresh cilantro leaves

Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, garlic, oregano, cumin, and chili powder. Sauté for 2 minutes.

Stir in the tomatillos and cook for 1 minute. Add the broth and hominy. Bring the soup to a boil, then reduce the heat to medium-low and simmer uncovered for 8 minutes. Stir in the chicken and cook just until heated through, 1 to 2 minutes.

Remove the soup from the heat and stir in the lime juice, salt, and pepper.

Divide the soup into serving bowls and top with the avocado, radish slices, and cilantro leaves.

Serve immediately.

Serves 4.


  1. Hey Katie, you think I could make this without the hominy?! I'm not into corn. Any suggestions on something I could replace it with? Or okay to just leave out?

  2. Nisha - I think black beans (or white beans)would be a great swap for the hominy. You could also try potatoes, but the soup would need to cook a little longer to make sure the potatoes have time to soften. Let me know what you try and how it turns out!



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