1 tbsp olive oil
3 garlic cloves, pressed
1 can (29 oz) white hominy, drained
2 cups chicken broth (go for reduced or sodium free)
1 can (10 oz) green enchilada sauce or salsa verde, your level of heat
1 cup water
1 tsp dried Mexican oregano (or regular oregano if you don't care)
2 cups cooked chicken, shredded or diced (old rotisserie chicken works great!)
Suggested toppings: thinly sliced cabbage, chopped cilantro, fresh lime juice, crumbled queso fresco (or shredded chihuahua), diced avocado
1. Cook garlic in olive oil over medium heat for 2-3 minutes.
2. Immediately add broth, enchilada sauce, water, oregano and hominy; bring to a boil. Reduce heat and simmer for 10 minutes.
3. Add chicken and simmer until warmed.
4. Divide posole into 4 bowls and top away.
Notes: Half a diced white onion is a good variation. Add it in with the garlic and olive oil.
Recipe Origination: Chipotle had a delicious posole soup a few years ago so I've been looking at recipes since. This one is mainly a "Pampered Chef" version of it.
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