In a Pinch Mexican Posole
When cold weather arrives, I'm ready for soup. There's one option that my kids are pining for long before the chilly temperatures arrive, however. Posole is a firm favorite, but I don't always want to spend the day steaming my kitchen with a boiling pot on the stove. I reserve that effort for even colder weather or for my less busy times. Of course, I'm always busy with my boisterous crew. This "In a Pinch Posole" is the perfect solution for satisfying their Mexico cravings without overextending my schedule!
Note that condiments are used to top this dish. However, many of my family members like to work backwards when we have posole, placing chips and other condiments in their bowls and covering with the soup.
Ingredients
- 2 white onions, diced
- 6 chicken breasts
- 1 TBSP chicken bouillon
- 1 can (26-28 oz.) red enchilada sauce
- 3 cans (26-28 oz. each) white hominy - you can also use one extra large, industrial can if you have a bigger soup pot
- 2 bundles cilantro, finely chopped
- 2 packages (1 lb. each) cole slaw mix
- 2 packages corn tortilla chips
- 10 large limes, quartered
Instructions
- Dice onions, reserving half for topping and placing the other half in a 6-8 quart stock pot.
- Place chicken breasts and bouillon in the pot, covering with approximately 4 quarts of water.
- Bring pot to a boil. After it boils, drop the heat so that the liquid continues to simmer.
- As the chicken is cooked, chop cilantro and place in a bowl with a spoon to use as a topping. Similarly, place diced onions, cole slaw mix, limes and tortilla chips in bowls for easy access. These are the condiments for your soup servings, and each person will top according to his or her preferences.
- Remove boiled chicken breasts from the pot and cut or shred based on your preference. Use two forks to shred, or use a large fork and a sharp knife to cut into bite-sized pieces.
- Return chicken to the pot.
- Drain and add hominy and enchilada sauce.
- Bring the pot back to a boil, and shut it off.
- Serve the hot and yummy soup!
We fixed posole in late September, and the kids were thrilled. I often find that I can get more mileage out of a pot by adding extra hominy on the second or third day. Use a couple of whole chickens or a few pounds of leg quarters, deboning and removing skin after the meat has cooked thoroughly, if you want a heartier version.