Chicken Posole with Bean and Cheese Puffs
Description
Posole is a traditional Mexican soup or stew made from hominy and chicken or pork. Garnish soup with cheese, avocado, sour cream or tortilla strips and cheese puffs on the side.
Ingredients
Chicken Posole:
1 rotisserie chicken, shredded
1 large poblano pepper, coarsely chopped
1/2 c. fresh cilantro, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 c. queso fresco or Monterey Jack cheese, crumbled
1 lime
2 T. canola oil
8 oz. diced yellow onions (1 1/2 c.)
3 t. ground cumin
4 c. unsalted chicken stock/broth
2 - 15.5 oz. cans white hominy or white corn, drained and rinsed
2 - 4.5 oz. cans diced green chiles
1 t. kosher salt
1 ripe Hass avocado, diced or sliced
Bean and Cheese Puffs:
cooking spray
6 frozen puff pastry shells (10 oz.)
3/4 c. refried beans or frijoles charros machacados
6 T. queso fresco or Monterey Jack cheese, crumbled
1 t. ground cumin, divided
Directions
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Cooking Order:
Preheat oven; prepare puffs for baking - 5 minutes
Begin steps for chicken recipe; bake puffs - 10 minutes
Complete both recipes; serve 25 minutes
Chicken Posole:
Shred about 3 c. chicken; chop about 1 c. poblano; chop cilantro and garlic; crumble cheese; cut lime into wedges.
Preheat large stockpot on medium-high for about 2–3 minutes; place oil in pan; add onions and poblano; cook 4–5 minutes or until tender. Add garlic and cumin; cook; stir 1 minute. Stir in chicken, chicken stock, hominy/corn, 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.
Ladle soup into bowls; garnish each bowl with cilantro, cheese, avocado, and a squeeze of lime juice. Serve.
Makes 8 servings.
Bean and Cheese Puffs:
While preparing soup, preheat oven to 425 degrees. Coat a baking sheet with non-stick spray; place pastry shells on baking sheet; bake 15 minutes.
Press the center of each pastry shell down to make a well; place 2 T. refried beans and 1 T. cheese in center of each shell. Coat shells with spray; sprinkle with cumin. Bake 5–6 minutes or until beans and cheese are hot. Let stand 5 minutes before serving.