Chicken Posole Soup

Posole, or pozole, is a traditional Mexican stew that is made with hominy. Hominy, if you weren’t aware (we weren’t), is dried maize kernels—think corn puffs pre-puff. While we aren’t big corn consumers, everything else about the soup/stew seemed amazing: chicken (or pork), radishes, salsa, chili pepper, and even avocado.

While we took some liberties, including substituting hominy with chopped cauliflower, this soup is out of this world. It was surprisingly filling and delicious, while not requiring a lot of preparation or work. We shredded some remaining chicken from a roasted whole chicken and within a half-hour we had dinner on the table. If you decide to roast a chicken early in the week, you’ll be able to make stock and this soup in easy progression. We hope you’ll give this recipe a try, and let us know in the comments how you like it!

Ingredients
2 Tbsp avocado oil
1 1/2 C diced yellow onion
4 cloves garlic, pressed
2 C shredded chicken, breast or thigh
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
4 C chicken broth
2 C roughly chopped cauliflower
14.5 oz fire roasted diced tomatoes, with green chilies
Fresh cilantro, lime wedges, and sliced radishes for garnish

Method

Warm oil over medium-low heat. Sauté onion, garlic, salt, pepper, and chili powder until onion is translucent (approximately 5 minutes).

Add chicken broth and diced cauliflower. Bring to a boil and then reduce heat to medium-low.

Add tomatoes and chicken, and simmer for 5 minutes.

Garnish with cilantro, lime wedge, and sliced radish, and serve.

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