Chicken Posole with bean and cheese puffs

         During my monthly grocery shopping trip, I sampled one of the most delicious dishes at the Publix recipe center– chicken posole with a bean and cheese puff. It was so spectacular, that I had to share via my website.

My family and I like to have themes for our Thanksgivings, so I may suggest Mexican this year. If my mom agrees, then this will be my contribution!

Bean and Cheese Puffs Chicken Posole
Ingredients

1 Deli rotisserie chicken, shredded
1 large poblano pepper, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup queso fresco (or Monterey Jack) cheese, crumbled
1 lime
2 tablespoons canola oil
8 oz prediced yellow onions (1 1/2 cups)
3 teaspoons ground cumin
4 cups unsalted chicken stock (or broth)
2 (15.5-oz) cans white hominy (or white corn), drained and rinsed
2 (4.5-oz) cans diced green chiles
1 teaspoon kosher salt
1 ripe Hass avocado, diced

Prep

·Shred chicken (about 3 cups), Chop poblano (1 cup), cilantro, and garlic.

·Crumble cheese; cut lime into wedges.

Steps

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.

 

Ingredients

1 Deli rotisserie chicken, shredded
1 large poblano pepper, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup queso fresco (or Monterey Jack) cheese, crumbled
1 lime
2 tablespoons canola oil
8 oz prediced yellow onions (1 1/2 cups)
3 teaspoons ground cumin
4 cups unsalted chicken stock (or broth)
2 (15.5-oz) cans white hominy (or white corn), drained and rinsed
2 (4.5-oz) cans diced green chiles
1 teaspoon kosher salt
1 ripe Hass avocado, diced
Prep

· Shred chicken (about 3 cups), Chop poblano (1 cup), cilantro, and garlic.

· Crumble cheese; cut lime into wedges.

Steps

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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