I just realized how long it’s been since my last post–almost 3 months–so I knew I needed to make up for that with something really good and super simple to make. It doesn’t get any easier or tastier than this chicken posole recipe from Martha Stewart.
- 1 TBS olive oil
- 2 medium onions, chopped
- 8 cloves garlic, minced
- 1/3 cup tomato paste
- 3 TBS chili powder
- 1 tsp dried oregano
- 4 quarts chicken broth
- 2-30 oz. cans hominy, rinsed and drained
- 4 cups water
- 2 lbs. shredded cooked chicken, about 3-4 breasts
- coarse salt and pepper
- diced avocado
- thinly sliced radishes
- crumbled tortilla chips
- lime wedges
- red pepper flakes
This is really all you need for the broth.
Chop the onion.
Mince the garlic.
Heat the olive oil in a 5-quart pot over medium heat. Add onions; cook until translucent, 3-5 minutes.
Add garlic, tomato paste, chili powder, and oregano.
Cook, stirring constantly, until evenly distributed.
Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
Stir in the chicken. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Cook until heated through.
Ladle into bowls and top with your favorite toppings.
This recipe makes 8 servings, but if you don’t enjoy it all at once, it freezes well. Just cool completely before transferring to airtight containers. When reheating, warm it up on the stove top–the hominy could pop like popcorn in the microwave.
- Jake’s Cajun Fish over Succotash–So Good, So Easy and Ready in 20 Minutes
- Chicken Breasts with Penne and Spinach in a Lemony Parmesan Dressing
Categories: Chicken, Cinco de Mayo, Main Dishes, Soups & Salads
Tags: chicken soup, comfort foods, Martha Stewart chicken pozole, Mexican chicken soup
Leave a Reply