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 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 · 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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