Saturday, December 3, 2016


This chicken posole from a recipe from Publix is SO GOOD.
I've long searched for a good posole recipe but most of them call for pork.  Which I know is authentic, but doesn't agree with me.  This completely hits the spot.  Minor adjustments made below.


2 tablespoons canola oil (I used avocado oil of course)
8 oz prediced yellow onions (1 1/2 cups) (1 onion chopped)
1 large poblano pepper, coarsely chopped (I used 1 anaheim)
4 cloves garlic, coarsely chopped
3 teaspoons ground cumin
1 Deli rotisserie chicken, shredded (I used about 2 c. of frozen chicken what I'd roasted earlier)4 cups unsalted chicken stock (or broth) (I used what I'd made from earlier roasted chicken)
2 (15.5-oz) cans white hominy (or white corn), drained and rinsed
2 (4.5-oz) cans diced green chiles (I used hot Hatch diced chilis)
1 teaspoon kosher salt

1 ripe Hass avocado, diced
1/2 cup fresh cilantro, coarsely chopped
1/2 cup queso fresco (or Monterey Jack) cheese, crumbled (I used a bit of cheddar)
1 lime


  • Shred chicken (about 3 [or 2] cups), Chop onion, poblano (1 cup), cilantro, and garlic.
  • Crumble cheese; cut lime into wedges.


  1. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add onions and poblano; cook 4–5 minutes or until tender. Add garlic and cumin; cook and stir 1 minute.
  2. Stir in chicken, stock, hominy, chiles, and salt; bring to a boil. Reduce heat to low; simmer 7–8 minutes, stirring occasionally, or until hot and flavors have blended. Meanwhile, dice avocado.
  3. Top each bowl of soup with cilantro, cheese, avocado, and a squeeze of lime juice. Serve. (Makes 8 servings.)

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