The hot Mexican soup called posole is generally made with hominy in addition to chicken or pork, all simmered in a tasty broth. As anybody who likes posole understands, it's everything about the garnishes, cabbage, radishes, cilantro, Mexican cheese however it is simple variation.
Among my preferred reassuring soups is Mexican chicken posole, with a hominy-rich chicken broth, portions of chicken, and loaded with garnishes.
You'll most likely make use of all the breast meat from one basic rotisserie chicken for this Mexican stew. Try to find canned tomatillos in the Mexican foods area of your grocery store.
� 3 cups white hominy, rinsed and drained
� 2 1/2 quarts chicken broth
� 4 tablespoons veggie oil, divided
� 1 teaspoon crumbled dried oregano
� 2 teaspoons salt
� 1 onion, sliced
� 3 cloves garlic, minced
� 3 cups water
� 4 tablespoons chili powder, or to taste
� 10 tostada shells
2. Bring in chicken breasts, and cook till no longer pink and juices run clear, about 20 minutes.
3. Get rid of from cool, frying pan, and drain.
4. Shred chicken with a fork when entirely cooled.
5. Heat staying 2 tablespoons canola oil in the very same frying pan over medium-high heat.
6. Stir and prepare onion and garlic till transparent and soft, about 5 minutes.
7. Return shredded chicken to the frying pan.
8. Stir in the chicken broth, water, chili, oregano, and salt powder.
9. Lower heat to low, cover, and cook about 90 minutes.
10. Stir in the hominy and cook till tender, about 15 minutes more.
11. Taste to change spices, including more salt and chili powder, if preferred.
12. Serve in soup bowls with1 tostada shell per serving.
13. Garnish as wanted.
You'll most likely make use of all the breast meat from one basic rotisserie chicken for this Mexican stew. Try to find canned tomatillos in the Mexican foods area of your grocery store.
Ingredients
� 2 1/2 pounds skinless, boneless chicken breast halves� 3 cups white hominy, rinsed and drained
� 2 1/2 quarts chicken broth
� 4 tablespoons veggie oil, divided
� 1 teaspoon crumbled dried oregano
� 2 teaspoons salt
� 1 onion, sliced
� 3 cloves garlic, minced
� 3 cups water
� 4 tablespoons chili powder, or to taste
� 10 tostada shells
Prep 20 mins
Cook 2 hrs 10 mins
Ready in 2 hrs 30 mins
Directions
1. Heat 2 tablespoons canola oil in a deep frying pan over medium-high heat.2. Bring in chicken breasts, and cook till no longer pink and juices run clear, about 20 minutes.
3. Get rid of from cool, frying pan, and drain.
4. Shred chicken with a fork when entirely cooled.
5. Heat staying 2 tablespoons canola oil in the very same frying pan over medium-high heat.
6. Stir and prepare onion and garlic till transparent and soft, about 5 minutes.
7. Return shredded chicken to the frying pan.
8. Stir in the chicken broth, water, chili, oregano, and salt powder.
9. Lower heat to low, cover, and cook about 90 minutes.
10. Stir in the hominy and cook till tender, about 15 minutes more.
11. Taste to change spices, including more salt and chili powder, if preferred.
12. Serve in soup bowls with1 tostada shell per serving.
13. Garnish as wanted.
