Total Time – 30 minutes (Makes 8 Servings (with leftovers)
This is our Simple Meals version of a traditional Mexican posole; a soup or stew using hominy (plump, puffy kernels of corn) as the main ingredient.
Shred chicken (about 3 cups), Chop poblano (1 cup), cilantro, and garlic.
Crumble cheese; cut lime into wedges.
- 1 Deli rotisserie chicken, shredded
- 1 large poblano pepper, coarsely chopped
- 1/2 cup fresh cilantro, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1/2 cup queso fresco (or Monterey Jack) cheese, crumbled
- 1 lime
- 2 tablespoons canola oil
- 8 oz prediced yellow onions (1 1/2 cups)
- 3 teaspoons ground cumin
- 4 cups unsalted chicken stock (or broth)
- 2 (15.5-oz) cans white hominy (or white corn), drained and rinsed
- 2 (4.5-oz) cans diced green chiles
- 1 teaspoon kosher salt
- 1 ripe Hass avocado, diced
1. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add onions and poblano; cook 4–5 minutes or until
tender. Add garlic and cumin; cook and stir 1 minute.
2. Stir in chicken, stock, hominy, chiles, and salt; bring to a boil. Reduce heat to low; simmer 7–8 minutes, stirring occasionally, or until
hot and flavors have blended. Meanwhile, dice avocado.
3. Top each bowl of soup with cilantro, cheese, avocado, and a squeeze of lime juice. Serve. (Makes 8 Servings.)
(per 1/8 recipe) 300kcal; FAT 18g; SAT FAT 4g; TRANS FAT 0g; CHOL 50mg; SODIUM 920mg; CARB 19g; FIBER 5g;
SUGARS 2g; PROTEIN 17g; VIT A 10%; VIT C 45%; CALC 10%; IRON 10%