45 minute chicken pozole

May 10th 2014

When change comes in life it doesn't wait for you to catch up. Looks like we have indeed found our future home here in Portland, in fear of jinxing it that is all I will say at this point, but as soon as I can I will spill the deets (it has a gas range, been cooking on electric so this is exciting news for me). I also am trying to clean up my diet which means I've had to curtail my beer consumption, which was basically for me what gruel was for Dicken's "Scrooge". In keeping track of calories (a thing I have never done with much success until now)I was stupefied and amazed that pints run about 280 calories for some of my favorite beers....so my beloved hoppy nectar is no longer a daily event. I've also switched up the dinner choices and tried to cook some recipes that are conducive to health. Pho is a fav of mine for sure, and today's recipe is what I would say is similar to the same idea but a Mexican soup called pozole. Pozole contains hominy, a type of dried corn, it is usually made with pork, but I did a chicken version with some local, free-range chicken thighs. The broth has a bit of heat and then you can add toppings to your liking. Its delicious and healthy, while still filling enough to forget its low in fat and calories. I could eat soup for every meal I think and this one is a crowd pleaser, unless your crowd is folks with ulcers or severe aversion to chiles.....this one packs a bit of heat.
You will need:
2 lbs boneless, skinless, chicken thighs
1 large white onion, diced.
4 cloves garlic, minced.
2 carrots, peeled, diced.
2 ribs celery, diced.
1 tsp cumin
1 tsp chile powder
1 tsp salt
1 tsp pepper
1 can diced green chiles and tomatoes (I used Hatch brand).
1 chipotle in adobo, plus two tbsp. adobo sauce.
8 cups chicken stock
1 32oz can hominy drained and rinsed.
2 tbsp olive oil
Heat the oil in large pot, season chicken with the spices, brown each side of seasoned chicken (about 4-5 minutes per side) remove chicken and set aside on a plate. Add onion, garlic, carrots, and celery to pan, saute 10 minutes until softened. Add chipotle and adobo, hominy, stock, and tomatoes and chiles, bring to a boil, shred chicken and add back into pot, reduce to medium low and simmer 30 minutes. Serve with an assortment of toppings we used shredded cabbage, cilantro, cotija cheese, and a squeeze of lime. You can use sour cream, avocado, corn chips, jalapenos, onion, or anything you like really, as always make it yours!