I had never had or even heard of posole until this year- I love being introduced to something new-to-me and delicious. A lovely mom at my son’s preschool brought me a big jar of homemade posole verde after I had my littlest daughter this fall. I ate the whole quart and savored every slurp! Then of course tried to find a recipe to replicate it. Much like chicken soup, it seems every family has a different way of making this dish, so I frankensteined a bunch of recipes with what I had on hand to make this. Not as authentic and amazing as my friend Jen’s post-partum offering, but warming and tasty nonetheless
Cheater Posole Verde
- Leftover chicken, shredded(I used dark meat from a roasted chicken that was left after the white became chicken salad)
- 1 onion, diced
- 4 garlic cloves, peeled and sliced
- 1 T olive oil
- 1/2 tsp cumin
- 25 oz can hominy
- 1/2. Jar (3 ish T) mole verde
- 4 cups chicken broth
- Salt & Pepper
- Toppings- shredded cheese, shredded cabbage, lime wedges, sliced radishes, fresh cilantro, avocado… You get the idea.
Heat olive oil in a large pot on the stove. Cook onion until softened, then add garlic and stir until you can smell the garlic. Add the mole paste and cumin and stir/fry until it is soft and fragrant. Pour in your broth and bring to a boil. Lower heat to a simmer, add hominy and chicken and simmer for 15-20 minutes. Ladle into bowls and top as you like!