We’re running spring colds through the house and I’m blaming my bug on not wiping down the gym equipment before I used it. So a reminder to those of you visiting the gym, it’s a good possibility that the person before didn’t wipe the equipment after use, so it would be prudent for you to do so. Anyway, I’ve been miserable for a week with sore throat, laryngitis and sound like a toad. That being said, it’s been a big soup year for us, so some chicken soup is in order.
This Mexican version – Chicken Posole, replaces noodles with hominy and includes chilies, cumin and southwest seasonings. Prior to creating this recipe, I never used hominy because my mother told me this awful story of how it was the only thing on the dinner table during the depression. She made it sound like a big bowl of steaming cardboard. But as we know, I do like to play with simple and inexpensive ingredients and was surprised to see that hominy has almost no fat, loads of fiber and less than half the carbs of noodles – a win, win all around, especially for those looking for low glycemic index ingredients. Here is a quick label read.
- Serving size – 1/2 cup
- Calories – 60
- Fat 0.5g
- Sodium 8%
- Total Carb – 10g – (3%)
- Fiber 6 g
- Protein 2 g
Hominy, for those who don’t know is dried and puffed corn. It is then canned in liquid and ready for use. Another big plus, hominy does not break down like noodles, the nuggets maintain a nice chew texture, so this soup freezes exceptionally well. Hominy also gives the soup a toasty corn note, like a tortilla soup – enjoy, it’s really good and good for you.
Chicken Posole – By Debra Crawford
Serves 6 – 8
1 – Frying Chicken (you could also use just boneless skinless breast, but then you have to add chicken stock for the liquid and reduce salt). This is cheaper and if you have time, do it this way.
2 – Ribs Celery, chopped
1 – Large Yellow Onion, chopped
2 – Bay Leaves
2 – Teaspoon Salt
1 – Teaspoon Pepper
2 – Teaspoons Poultry Seasoning
3 – Chipotle Chilies (canned in adobo sauce), diced
3 – Cloves Garlic, minced
1 – Teaspoon Dried Oregano
1 – Teaspoon Chili Powder
1 – Teaspoon Cumin
1 – Teaspoon Paprika
1 – Cup Carrot, chopped
1 – Medium Zucchini, chopped
1 – Cup Cabbage, shredded
2 – Tablespoons Fresh Cilantro – minced
1 – 29 Ounce can Mexican Style Hominy, drained
1 – Can Cream of Mushroom Soup (Optional). I like to add this at the end for a bit of creaminess.
6 – Radishes (sliced for garnish)
1 – Tablespoon Fresh Cilantro leaves) for garnish
Rinse chicken well, and place in a large soup pot. Cover with water and next 6 ingredients. Bring to a bowl, then reduce to simmer, cover and simmer until chicken falls off the bone, approximately one hour. Remove chicken from the pot, reserving broth. Remove bay leaves and discard. Cool chicken, remove skin, bones and discard, shred remaining chicken into bite sized pieces. Set aside.
In reserved broth add the rest of the ingredients, (except garnish) and simmer until vegetables are tender, approximately 10 – 15 minutes. Add shredded chicken back to the pan, adjust seasonings and heat through.
Ladles into bowls and top each with a few slices of radish and cilantro leaves.
|Shredded chicken with reserved cooking liquid, raw veges (sans cabbage), spices and hominy ready to simmer|
|After final simmer – Done!|