Recipe for quick and easy green posole soup with chicken
Karen brought this green posole soup with chicken to our January Soup Swap, and I managed to snag a quart. With a bit of help from the grocery store, this hearty soup definitely qualifies as a quick-and-easy meal-in-a-bowl. Start with a rotisserie chicken, bottled tomatillo salsa, and canned hominy (white or yellow corn without the germ or hull -- it looks like exploded corn kernels). Shredding the chicken will be the most time-consuming task, and you can do that while the onion is cooking. I wanted you to see the basic soup, so I haven't topped it with all of the goodies Karen suggests, but when you make it at home, have fun and load up on those garnishes.
Green posole soup with chicken
Adapted by Karen from Sara's Secrets to Weeknight Meals by Sara Moulton. Serves 6-8.
1 Tbsp canola or vegetable oil
1 medium onion, finely chopped
1 cup bottled green salsa (I like Trader Joe's tomatillo salsa)
4 cups store-bought or homemade chicken broth
1 rotisserie chicken, skin and bones discarded and meat shredded
2 15-oz cans white hominy, rinsed and drained
Kosher salt and fresh black pepper, to taste
For garnish, small bowls of: finely chopped onion, chopped avocado, toasted pepitas, chopped cilantro, slivered radishes, chopped cucumber, shredded Napa cabbage, grated cheese, and tortilla chips
In a Dutch oven or heavy stock pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened, 3-4 minutes. Add the salsa and cook for another 5 minutes.
Add the chicken broth and simmer, partially covered, for 10 minutes. Then stir in the chicken and hominy, and simmer until heated through. Taste and adjust seasoning with salt and pepper.
To serve, ladle into individual bowls. Set out bowls of many garnishes, and let everyone fix their own.