It's been a minute or maybe a year since I've posted anything. I believe my last post was a year ago when my mom passed away. It's been a tough year, lots of changes have taken place and I should have been blogging about them, but the year has been a blur. I miss my mom so much but life has to go on, bills have to get paid and foods needs to be prepared and eaten!
Last weekend I had lunch at The Old River Grill, and I ordered their soup and half sandwich. I had the tuna sandwich and their soup was Chicken Pozole and I had never had that. I'm so glad I did! Not because it was fabulous, it was an okay cup of soup, but I'd never heard of Chicken Pozole and I knew I could do better than theirs...and tonight I did!
I did some research online to see what all goes in to Chicken Pozole and I found a recipe from allrecipes.com which I'll link HERE. I also watched a video from Chef John that I had posted several years ago on my blog and you can watch that video HERE.
So I merged the two and came up with this big ol' bowl of deliciousness! Chicken Pozole topped with angel hair coleslaw mix, raw onion and diced jalapeno. So I'm going to share the recipe only because I like having all my recipes in a central location so that someday when I'm not here anymore my kids will have access to my recipes.
Easy Chicken Pozole
Ingredients:
4 Tbl vegetable oil
2 to 3 cups cooked & shredded boneless, skinless chicken breast. (My perfected method of baking chicken breasts is seasoning them on both sides with Lawrys Garlic Salt, Onion Powder and Pepper, sometimes some smoked paprika, tent them in foil and bake at 350 degrees for exactly 1 hour...perfection!)
1 medium onion chopped
3 cloves garlic (I used my garlic press to mince/smash it)
2 32-ounce boxes of low sodium chicken broth (I like Swansons, but generic is fine)
4 cups of water
3 tablespoons of chili powder
2 teaspoons salt
1 teaspoon crumbled dried oregano (I put it in the palm of my hand and rub both hands together smashing it into a powder)
3 15.5 ounce cans of Bush's White Hominy - drained and rinsed (you can use any kind of Hominy but I am a fan of Bush's)
So I did it different from the allrecipes recipe because I baked my chicken early in the day, then shredded it and put all the drippings in the foil tent into the chicken and put it in the fridge so I didn't do Step one of their recipe, I started with Step 2, but changed that also.
I put the oil in my soup pot and added the chopped/diced onion and sprinkled a little salt on it and sautéed it until it was translucent, then added my garlic, the chili powder, salt and oregano and bloomed it by sautéing it, then added the broth, the water and the chicken and brought it to a boil. I then added the hominy and cooked it about 15 minutes more and that was it, easy peasy!
I served it into a bowl, added the angel hair coleslaw mix, raw onions, diced jalapeños and a sprinkling of dried cilantro since I didn't have fresh, I forgot to add a squirt of lemon, but you can add that it. It's soooooooo good. Perfect for a cold night at the end of a long day at work.
And that's it, I hope to post more from now on, but can't make any promises. Let me know if you try the recipe!
