Chicken Tomatillo Posole

Tonight I made one of my all time favorite soups-stews, posole! Posole refers both to the garbanzo bean-size corn kernels called hominy and the Mexican stew traditionally made with pork and hominy. This version is made with a store bought rotisserie chicken and the best tomatillo salsa. The garnishes add the color, flavor, and textures of a fresh salad to the warm bowls of satisfying stew. What a treat it is!

Chicken Tomatillo Posole

Spice Blend:
3 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt

Stew:
3 Tbs. vegetable oil
1 large onion, sliced in half lengthwise then thinly sliced crosswise (about 1 cup)
1 (4 oz.) can mild diced green chiles, drained
1 Tbs. fresh minced garlic
1 Tbs. chopped shallot
2 1/2 cups large shreds rotisserie chicken, pulled apart by hand
2 (15 oz.) cans or 1 (30 oz.) can hominy, drained (I used white hominy)
2 (14.5 oz.) cans chicken broth
1 (16 oz.) jar tomatillo salsa (I highly recommend Frontera's roasted tomatillo)

Toppings:
Shredded iceberg lettuce, chopped fresh cilantro, chopped avacado, chopped tomatoes, sliced radishes, shredded chihuahua cheese, sliced green onions, and fresh lime wedges

1. Make the spice blend: Stir the ingredients together in a small bowl and set aside.

2. Make the stew: Heat the oil in a Dutch oven or soup pot over medium heat. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the chiles, garlic, and shallot, and cook for 2 more minutes, stirring constantly. Add the chicken, sprinkle in the spice blend, and cook for 2 minutes, stirring constantly. Add the hominy and broth, raise the heat to high, and bring to a boil, stirring occasionally. Turn the heat to low and simmer, covered, for 10 minutes, stirring frequently. Stir in the salsa and simmer, covered, 5 more minutes, stirring occasionally.

3. Laddle into serving bowls. Top with all the various toppings of your choice (I like them all!), and squeeze a little lime juice over all.

Enjoy!


My favorite tomatillo salsa... We just happen to be going to Frontera Grill this week, and I am super-duper excited!