Posole is a corn product. This traditional Mexican soup is named for it. Although it looks like little balls of pasta, it is corn that soaked in a solution that makes it puff up. It is also known as hominy and can be purchased in cans, like beans.
Typically made with pork, my version is lightened up with chicken. This soup is really good, filling, easy on the waistline and easy to make! What more can you ask for?
If you have never eaten this, give it a try. It has become a favorite with my family and friends.
8 servings
5 cups water (lightly salted)
3 chicken breast halves (6 ounces each)
2 t canola oil
3 cloves garlic, crushed
1 sm onion, diced
1 T flour
1 chipotle pepper, diced (optional)
2 15 oz cans posole
2 14 oz cans stewed tomatoes (undrained)
4 t oregano
1 ½ cups shredded cabbage
¾ c radish shredded
¾ c green onion, sliced
1 lime (cut into 8 wedges)
1 ½ c jack cheese (optional)
Bring salted water to boil.
Add chicken, cover and simmer until cooked.
Remove chicken and cool.
Save liquid and shred chicken with a fork.
Sweat (saute but don't brown) onions and garlic in 2 t oil.
Add flour and stir. Add reserved chicken liquid. Add posole, tomatoes, chipotle and spices. Bring to a boil. Reduce to simmer and cook 1 hour.
Stir in chicken and add additional salt and pepper if needed.
Serve bowls of soup and let guests add cabbage, radishes, onion and cheese (and/or baked tortilla chips).
Without the chips and cheese this hearty soup is just 3 points per serving!
Typically made with pork, my version is lightened up with chicken. This soup is really good, filling, easy on the waistline and easy to make! What more can you ask for?
If you have never eaten this, give it a try. It has become a favorite with my family and friends.
8 servings
5 cups water (lightly salted)
3 chicken breast halves (6 ounces each)
2 t canola oil
3 cloves garlic, crushed
1 sm onion, diced
1 T flour
1 chipotle pepper, diced (optional)
2 15 oz cans posole
2 14 oz cans stewed tomatoes (undrained)
4 t oregano
1 ½ cups shredded cabbage
¾ c radish shredded
¾ c green onion, sliced
1 lime (cut into 8 wedges)
1 ½ c jack cheese (optional)
Bring salted water to boil.
Add chicken, cover and simmer until cooked.
Remove chicken and cool.
Save liquid and shred chicken with a fork.
Sweat (saute but don't brown) onions and garlic in 2 t oil.
Add flour and stir. Add reserved chicken liquid. Add posole, tomatoes, chipotle and spices. Bring to a boil. Reduce to simmer and cook 1 hour.
Stir in chicken and add additional salt and pepper if needed.
Serve bowls of soup and let guests add cabbage, radishes, onion and cheese (and/or baked tortilla chips).
Without the chips and cheese this hearty soup is just 3 points per serving!
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