Quick Posole

If you have 15 minutes, then you can have dinner on the table. That’s right, from start to finish, this soup will only take you 15 minutes.  Here’s another piece of good news: this flavorful soup boasts only 220 calories a bowl.

Posole is a stew popular in Columbia and Mexico that is slow cooked and contains hominy. While Posole is traditionally slow cooked, I don’t have time for that so I came up with this snappy version. It’s actually inspired by a slow cooker pork posole one of my girlfriend’s makes.

It’s flavored with broth, green enchilada sauce, cilantro, cumin, salsa and then a squeeze of lime. The shredded chicken is so tender in this dish.

It’s not my best soup, but it’s very good, especially when you consider how quick it comes together.  So pop a beer and dinner will be done before you can even finish your brew (well, I guess that depends on what type of day you’ve had).

I assume everyone has a food processor, but if you don’t, then add a couple extra minutes to the cooking time (and then go buy yourself one). I have a cheap one that I paid $10 for at Walgreens or Walmart in 2000. I am not kidding. So there’s no need to save up for a good one; this has served me well. I always use it to chop onions. You only need to chop an onion and cilantro for this dish, so there’ s not a lot of chopping anyway.

Quick Posole

Makes 4 servings

1 teaspoon canola oil

1 yellow onion

1 bunch cilantro

½ teaspoon cumin seed

¾ teaspoon ground cumin

1 (15-ounce) can reduced sodium chicken broth

1 (10-ounce) can green enchilada sauce

2 cups water

1 can yellow hominy

2/3 cup salsa (red or green will work; I prefer red)

2 cups skinless, shredded rotisserie chicken

1 lime for serving

Chop onion and cilantro set aside. When chopping cilantro, I just keep it as a bunch, chop the stems off where the leaves end and then chop that part, including stems. Some people take the time to pick off leaves, but not me. That takes forever. Stems are fine in the soup.

In a medium pot, heat oil and add onion and cumin and cook 5 minutes or until onion is tender. Add cilantro, broth, enchilada sauce, water, hominy, salsa and cook 5 minutes. While that cooks, shred your chicken and then add it to the pot and cook 5 more minutes.

Note: the easiest way to shred is pull of the skin, pull the chicken off the bone and shred it by hand. I always save the skin and bones for stock. You can freeze that if you won’t have time to make it this week. I find two birds boiled together makes a better stock anyway.

Serve with a lime wedge. If you want add more vegetables, you can serve this with chopped avocado and tomatoes.

Nutritional Information: Calories: 220; 24 g protein; 19 carbs; 1,175 ml sodium

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