Name: Green Posole with Chicken
Yield: Makes 4-6 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, finely chopped (about 1 cup); 1 cup bottled green salsa or 1 recipe Mexican Tomatillo Salsa; 4 cups canned chicken broth or Chicken Stock; 1 rotisserie chicken, skin and bones discarded and meat shredded; Two 15-ounce cans white hominy, rinsed and drained Kosher salt and freshly milled black pepper

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Green Posole with ChickenCookbook cover image courtesy of Random House

Posole is a hearty soup from the Jalisco region of Mexico that is traditionally made with pork and hominy. Hominy is dried corn kernels from which the hulls and germs have been removed. (In its ground form hominy is called grits.) Dried hominy takes several hours to cook, so I have opted for the canned version in the interest of time. I have also developed a lighter version with shredded chicken and tomatillo salsa (hence green posole). This dish is ridiculously easy to make and quite satisfying with all the additional garnishes. Serve with Southwestern Sweet Potato Saute.

Recipe notes

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