Posole Corn Chowder

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6

Thanks to grilled chicken and canned vegetables, this traditional Mexican chowder comes together in just 16 minutes. Besides the chicken, which you simply shred with two forks, the posole includes onions, garlic, carrots, a host of Mexican spices, canned pimento peppers, hominy corn, and tomatoes in their own juices. Everything is poured into the broth and simmered for a few minutes to allow the flavors to meld. Serve hot, topping each serving with fresh cilantro, sliced radishes, avocado, sour cream, hot sauce, and lime wedges for a squeeze.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons extra-virgin olive oil
1 cup small carrots, sliced into rounds
1 tbsp chopped fresh oregano
3 green onions, thinly sliced
2 cloves garlic, crushed
1 can (110g) canned pimento peppers, drained
1 tbsp coarse salt
2 tsp ground cumin
1 teaspoon chili powder
1 teaspoon red pepper flakes
1 tbsp tomato paste
1 l. (4 tbsp.) lightly salted chicken broth
2 tbsp. chopped grilled chicken (white or dark meat, optional)
1 can (425 g) canned white hominy corn, drained
1 can (425 g) canned baked tomatoes, mashed
2 limes, 1 halved and 1 cut into wedges
1 cup shredded Chinese cabbage
1 bunch fresh cilantro, leaves picked
1/4 cup thinly sliced radish
1 avocado, diced
0.5 cup sour cream
Hot sauce, as needed

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the cauldron over medium heat and add olive oil. Add the carrots, oregano, green onions, and garlic and cook until softened. Stir in the pimento, salt, and cumin. chili powder and red pepper flakes. Raise the heat to high and cook, stirring frequently, for 1 minute. Add the tomato paste and cook until the color deepens, about 1 minute.
Add chicken broth, shredded chicken, hominy and ground baked tomatoesBring to a gentle simmer and cook, stirring occasionally, until heated through, 5-7 minutes. Remove from heat and stir in the juice of half a lime. Taste and add salt if needed.

To serve, add some shredded napa cabbage to each soup bowl and ladle the hot soup over it. Garnish with cilantro, radish, avocado, sour cream, and hot sauce. Serve with lime wedges.

Categories:

recipe / Simple and quick recipes / Quick dinners / Summer dishes / Dinner / Soups / Thick soups and stews / Mexican cuisine / Ree Drummond