I adapted this from a popular food network recipe and served it at a ski trip up in Tahoe. Everyone loved it. We served it as leftovers alongside the another meal the next night, and almost everyone had a second bowl and said it tasted as good if not better! This is pretty similar to posole, but perhaps a bit less soupy than most. If you like mexican soups...you'll definitely enjoy this. And it's super easy to make!
- 3 tablespoons olive oil
- 1 large onion, roughly chopped
- 5 large cloves garlic, roughly chopped
- 1-2 jalapenos, seeded and sliced (depends on size of jalapeno and how spicy you like it)
- 1 tablespoon dried oregano
- 1 1/2 teaspoons dried cumin
- 1 (28-ounce) can chopped tomatoes
- 1 (28-ounce) can hominy
- 3 cups shredded cooked chicken (we used rotisserie chicken)
- Few dashes Worcestershire sauce
- 4 cups chicken stock
- 1 lime
- 1 cup cooked brown rice
- Kosher salt and freshly ground black pepper
- Sour cream, for garnish (optional)
- Fresh cilantro leaves, for garnish
- Chopped avocado, for garnish (optional)
- Thinly sliced radishes, for garnish (optional)
- Heat oil over med heat in a large soup pot over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and cook another 1 minute until soft. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, hominy, chicken, Worcestershire, and stock.
- Bring to a simmer and cook 20 minutes.
- Cut the lime in half, squeeze juice into the pot, and drop in the juiced halves as well.
- Add the brown rice and cook 5 minutes longer. Season, to taste, with salt and black pepper,
- Ladle into bowls and garnish with whichever garnishes you choose.
|Amount Per Serving||%DV|
|Serving Size 467g|
|Recipe makes 6 servings|
|Calories from Fat 212||52%|
|Total Fat 23.77g||30%|
|Saturated Fat 5.15g||21%|
|Trans Fat 0.0g|
|Total Carbs 29.61g||8%|
|Dietary Fiber 6.5g||22%|