I already have a posole recipe here on my blog. But when I made this one I’d forgotten that, so I made this version, perhaps even easier than the other one. This one uses all canned ingredients for the soup part (tomatoes, hominy, broth) and as long as you have the topping items on hand (grated Monterey jack cheese, radishes, green onions, lettuce – and I added cilantro, sour cream and avocado), this soup comes together in a hurry. This soup I made is not the authentic posole (as it’s usually made with pork). I added in other ingredients. But oh, is it a WOW soup. This is MY KIND OF SOUP, I’ll tell ya. Lots of powerful flavors mingling in the bowl. Lots of textures too. Altogether fabulous.
But first of all I must tell you about a new product – well, it WILL be a new product, I believe – from Muir Glen. I hope you’ve been seeking out Muir Glen organic canned tomatoes already – especially their fire-roasted tomatoes. I just am crazy about them – sometimes they’re hard to find, so I buy a bunch of cans whenever I do locate them. A couple of months ago, the folks at Muir Glen kindly sent me a little gift package of their about-to-released products. (I’m sure the reason they did is that I’ve mentioned Muir Glen several times on my blog, so they probably assumed I’d be more than pleased. They didn’t ask me to write up anything, but I’m happy to, because I believe so much in their superior products.)
Today I’m just going to talk about the Fire-Roasted Tomatoes in Adobo Seasoning because that’s the one I tried out of my gift basket. Very yummy, this stuff! You can order this gift box/basket online through the company’s website. The box I received (above) is $7.00.
I took a taste of the canned tomatoes before I put them in the soup, so I could try to think about the flavor. It’s spicy (has chiles, cumin, oregano among other things) and has a little deeper character than just plain canned tomatoes. Of course, the Muir Glen are fire-roasted, so they already have some deeper flavor to begin with. All things to make this new Muir Glen can very helpful in the kitchen! And very appropriate for things like chili and soup. Adobo is a type of seasoning (popular in Mexico, the Caribbean, Spain and the Philippines) but they vary widely. This adobo is, I think, the Mexican variety. Here’s what wikipedia has to say about it:
- Adobo relates to marinated dishes such as chipotles en adobo or Chipotles in adobo sauce is a condiment in which chipotles (smoked jalapeño peppers) are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices. The spices vary, but generally include several types of peppers (in addition to the Chipotle and most likely those on hand), ground cumin and dried oregano. Some recipes include orange juice and lemon or lime juices. They often include a pinch of brown sugar just to offset any bitter taste.
As it happens, I added more oregano in my soup, because I wanted a more pronounced herby flavor. But the adobo tomatoes already have some. Plus the cumin, another popular Mexican seasoning. There at the picture (left) you can see the “salad” part of posole – you put that in the bowl first (shredded lettuce, green onions, radishes, avocado and sour cream). Then the soup is ladled in. It’s a fairly dry soup – not a lot of liquid, which was fine with me. Then I sprinkled the cheese and cilantro on top of the soup before serving.
Soups are a standard around my house. I really enjoy making them – and especially the kind like this which have a little cornucopia of toppings – to be added with relish and abandon. You like cheese? Add more. Nix the lettuce? Okay by me. Maybe cabbage is better. Don’t like radishes? Fine, add minced red bell pepper as a condiment. You understand – make it your own. As long as the basic soup is flavorful (yes), healthful (yes, with chicken), you can make this soup any way you’d like. This soup is a winner!
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Easy Chicken Posole
Recipe By: Inspired by a Gourmet Magazine recipe
Serving Size: 8
NOTES: Bacon is not traditional, but pork is, so I added the bacon instead. Celery also isn’t standard, but I like the flavor it adds. Make your own choices about toppings – use some or all. Or change them to suit your family’s likes and dislikes.
Serving Ideas: Since the posole really has “salad” underneath it, it’s a perfect one-dish-meal. You can serve with hot flour tortillas if desired.
4 cups chicken breast — cooked, cubed
SOUP:
2 slices bacon — chopped (optional)
1 whole yellow onion — chopped
32 ounces hominy, canned — drained
28 ounces canned tomatoes — [I used Muir Glen Adobo Fire Roasted]
4 teaspoons dried oregano
4 ounces green chiles — canned mild Anaheim type or 1-2 chopped jalapeno chiles fresh
4 cups chicken broth — [I used pork broth from Penzey’s]
2 tablespoons dried celery flakes — (or 1 cup minced celery)
2 tablespoons dried red bell pepper flakes — (or 1 cup minced fresh)
2 tablespoons Aleppo pepper — or chili powder
GARNISHES:
1 1/2 cups shredded lettuce — or cabbage
1/2 cup radishes — sliced
1/2 cup green onions — sliced
1 cup Monterey jack cheese — shredded
6 tablespoons sour cream
1 whole avocado — diced
1. In a large saucepan gently saute the bacon until it’s rendered some of its fat. Add onion and continue cooking until the onion has become translucent, about 4-8 minutes.
2. Add hominy, stewed tomatoes, oregano, broth, green chiles, aleppo pepper, celery and red pepper flakes. Bring to boil. Reduce heat; cover and simmer until slightly thickened, stirring often, about 45 minutes. Stir in shredded chicken. Season with salt, pepper and hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
3. Divide shredded lettuce, sliced radishes, green onions, avocado and sour cream equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.
Per Serving: 425 Calories; 22g Fat (46.2% calories from fat); 30g Protein; 27g Carbohydrate; 6g Dietary Fiber; 79mg Cholesterol; 940mg Sodium.
A year ago: Chicken Bouillabaisse
Two years ago: Pork & Green Chile Stew

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