Ok, so I know I promised you more from “Taking The Scenic Route” tonight. Sorry, I just could not get to it today. We’ve got the sick. Lucas has Strep Throat, Ruby has an Ear Infection and Sinus infection, Tommy and Elias have nasty coughs and my eyeballs are burning as I type this.
I decided to make chicken soup, not traditional chicken soup but a Posole with chicken. I had to make it fast and easy, since I had whiny kids hanging all over me.
You’ll notice most of my recipes are quick and easy ones with not too many ingredients as I usually cook one handed with a baby on one hip. It’s all I’ve got for now. I really dream of the days I can make complex meals that take hours to prepare, but at this stage in our lives it’s the quick, easy meals that reign.
I think you’ll enjoy this one, although my Brother In-Law laughed at my approach. He is Mexican, and to make this proper it takes at least 1-2 hours. This way suits my lifestyle much better!
What Goes Into it?
- 1 tablespoons olive oil
- 1 onion thinly sliced
- 1 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 3 cloves minced garlic
- 1 tablespoon dried Mexican oregano
- 1 bay leaf
- 1 32-ounce container low-sodium chicken broth
- 1 28-ounce can diced tomatoes, drained
- 1 dried ancho chili, thinly sliced, or 1/4 teaspoon red pepper flakes
- 2 cups shredded rotisserie chicken meat (i use the breast)
- 1 15-ounce can hominy, rinsed and drained
- 1 lime, cut into wedges
- 2-3 radishes
- 1/2 head of shredded cabbage
How Do I Make It?
Heat Oil in a large sauce pan over medium heat. Add the onion, garlic, salt & pepper and cook, stirring, until soft and brown. About 10-12 min.
Add the tomatoes, broth chili and bring to a boil. Add bay leaf and oregano. Simmer for 10-15 minuets, add hominy and chicken and simmer for another 10 minuets.
Serve in large bowl with shredded cabbage, radish and lime over top and warm corn tortillas or tostada shells on the side. I didn’t have cabbage or lime radish tonight so we did without.