Because Cinco de Mayo can’t come soon enough, and traditional Posole can take hours, here’s a skinny and quick version made easy by using a mix of fresh and canned ingredients and leftover chicken. So fast and effortless, you can have a fiesta any time of the week or year.
1 large onion, fine dice
1 red bell pepper, fine dice
1 poblano pepper, fine dice
8 cloves garlic, minced
2 T chili powder
2 t ground cumin
2 T diced jarred or canned chipotle peppers in adobo sauce
1-7 oz can dice green chili
12 c good chicken stock
3.5 oz fresh shitake mushrooms, sliced
3 c chopped kale
5 c chopped cooked chicken (breast or thighs)
1-15 oz can hominy
3 green onions, chopped
1/2 c fresh cilantro, chopped
1/2 c fresh lime juice
In a large soup pot sprayed with oil, cook onions and fresh peppers for a few minutes. Add garlic, chili powder and cumin and stir 2 minutes more. Add everything else, except for the lime juice, and cook until the flavors have mingled and the veggies are all soft. Turn off heat and add lime juice.
Serve with small dishes of extra lime wedges, green onions, sliced radishes, cilantro, chopped tomatoes, and avocado. If you’d like to add a creamy and cooling note, top with a dollop of fat-free plain yogurt.
For added crunch, slice thin strips of corn tortillas, spray with olive oil spray and sprinkle with salt and toast on a baking sheet for 9 minutes in a 400-degree oven. To make this a vegan soup, use a vegetarian broth, skip the chicken and add a can of protein-rich chickpeas, instead!