Chicken Posole

Chix posole#3
Posole, which means hominy, is a thick soup that originated in pre-Columbian times with the Aztecs. The history of the soup is interesting but if I told you what it was originally made from I doubt you would eat it! Today the soup is commonly found in Mexico and the American Southwest. This recipe for Posole is from a dear friend of mine Michelle Ellis. She uses rotisserie chicken to decrease the cooking time to 30 minutes!

Chicken Posole– serves 10-15

1 Rotisserie chicken, (5 to 6 cups pulled chicken)
2 Tablespoons Canola oil
1 large onion, chopped
2 jalapeno peppers or ancho chili peppers seeded and chopped fine
1 small can chopped green chilies
4 cloves garlic, minced
2 tablespoon dried oregano
1-2 tablespoons chili powder, to taste
1 tablespoon smoked paprika
2 teaspoons ground cumin
Salt and pepper, to taste
28 ounce can diced fire-roasted tomatoes
15 ounce can hominy, drained
2-3 ears fresh corn on the cob, charred on the grill,
kernels removed and cobs scraped to yield 2 cups
6 to 8 cups- 33% lower sodium chicken broth
1 tablespoon honey
Juice of 1 lime
Garnish: Broken tortilla chips, lime wedges, sour cream,
cilantro leaves, sliced radishes, and shredded cheddar cheese.

In a large Dutch oven heat oil over medium high heat until it ripples.
Add onion, jalapeno peppers, garlic, and spices. Cook and stir until onions are translucent.
Add remaining ingredients and bring to a low boil for 30 minutes.
Garnish with broken tortilla chips, lime wedges, sour cream,
cilantro leaves, sliced radishes and shredded cheddar cheese.
Enjoy, Friends!

Published in The News and Neighbor on October 15, 2014

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