This is one of my recipes from “Cooking Around the World~ Mexico”. I got the idea for this recipe from my good friend April, who lived in Guadalajara, Mexico on an exchange program. I wanted to use recipes for this class that were not the typical “tex-mex” flavour that we are all use to (tortilla, burrito, quesadilla, etc.). So when she mentioned that Posole was one of her favourites, I had to investigate.
What I found out was that there is chicken posole and pork posole…most recipes slow cook the meat in the soup, but I wanted a faster (more convenient) way to whip up this delicious soup. I found that using chicken from a store bought BBQ chicken achieved the same taste, but in 1/2 time it would normally take to make it. I also used the bones from the chicken and made my own broth for the soup.
The soup seemed to be a hit with everyone last night. I barely had any left overs. Ross found that the Posole and the Pork & rice dish (that I will try and post tomorrow) both tasted like “chili”, but that is because chili powder is one of the main spices and is was quite dominant. But he seemed to like it and said I could make it again, so I feel that it passed the “Ross” test.
Hope you enjoy!
Chicken Posole (PDF)
- 2 tbsp VEGETABLE OIL, CANOLA
- 1 onion ONION, RED, Large
- 8 clove GARLIC, RAW
- 1/3 cup TOMATO PASTE
- 3 cups TOMATO, WHOLE, NO ADDED SALT, CANNED
- 1 item Low Sodium Boullion Cube in 2 cups water (or homemade stock)
- 3 cups CORN, NIBLETS, FROZEN
- 12 oz Cooked chicken meat (shredded) from 1 roasted chicken, remove skin
- 1 tsp Windsor Half Salt TM
- 2 tsp CUMIN, GROUND
- 2 tbsp CHILI POWDER
- 1 tsp ANCHO CHILI POWDER
- 1 tsp OREGANO, DRIED
1. Sauté onion & garlic in canola oil.
2. Add 2 cups chicken broth, tomato paste, canned tomatoes, corn, chicken, salt and spices. Stir and simmer.
3. Garnish with cubed avocados, sliced radishes and tortilla chips.