INGREDIENTS
· 2 tbsp. vegetable oil
· 1 large onion, chopped
· 4 cloves galric, minced
· 1 jalapeno, chopped
· 1 tbsp. ground cumin
· 2 tbsp. chopped fresh thyme
· 1 small can of diced green chilies
· coarse salt and pepper
· 1 cup beer
· 16 tomatillos, peeled and coarsely chopped in food processor
· 1 (15 oz.) can of white hominy
· 1 can of great northern beans
· 1 quart chicken stock
· 2 lbs. of chicken, cooked and shredded
· 1 lime, juiced
· for garnish- lime wedges, fresh chopped cilantro, tortilla strips
DIRECTIONS
· add vegetable oil to medium soup pan over medium high heat
· add onion, garlic, jalapenos, cumin, thyme salt and pepper, and green chilies
· cook for about 5 to 6 minutes to soften the onions
· add beer and cook it off for a few minutes
· stir in tomatillos and cook for 5 minutes
· stir in hominy, great northern beans, chicken stock, and chicken
· heat through and simmer the posole for another 15 minutes
· add salt and pepper to taste
· stir in lime juice
This recipe came from watching Rachel Ray the day after Thanksgiving. She made a Turkey Posole with leftover turkey from Thanksgiving. I looked at her ingredients and changed few ingredients and added a few. I like to do that quite often. Not every recipe suits me and my pantry. I like to make use of the things I have around the house. The worst is when you have to buy 40 dollars worth of ingredients to make a soup.
This soup is similar to a white chili but feels fresher and lighter because of the addition of the tomatillos, lime and cilantro. The hominy adds a nice sweetness. This was the first time I have ever used hominy when cooking. I really enjoy it.
Try this soup when you have some leftover chicken or turkey around. After the holidays is a perfect time to use up leftovers instead of making a day old dry sandwich.
Try this recipe- you will be happy you did!
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