Welcome to Red Couch Recipes. I took an unexpected break from blogging, life happens, but here I am again ;). One of the best things about blogging is finding recipes from other bloggers. I found this recipe from Kitty where she is the wonderful host of the blog of Kitty's Kozy Kitchen. I love the chipotle peppers in this recipe, it just adds such interest to the soup, and I love the ease of making it. Kitty used a rotisserie chicken in her pozole, but I had some leftover pork from a roast that I had made, and was so happy to find the pork worked perfectly in the soup. I just also want to state that I have loved hominy ever since I was a little girls-- love the texture! Thank you Kitty for such a wonderful recipe. We will make this recipe over and over! This recipe makes a lot, and I love that; it serves 10 to 12 portions.
Kitty's Fast and Delicious Pozole
Soup
1/4 cup olive oil
2 small onions, diced
Kosher salt
5 cloves garlic, minced
2 chipotle peppers in adobo sauce, finely chopped -- See note below.
4 (15-oz.) cans hominy, drained and rinsed
2 (32-oz) containers low-sodium chicken broth
1 rotisserie chicken, skin and bones discarded, meat shredded -- As noted above I used the leftovers from a pork roast (about 3 cups)
For Toppings
Sliced scallions,
Grated cheese
Lime wedges
Cilantro leaves, minced
Tortilla chips
Kitty also used avocado wedges and sour cream to top her soup.
Warm oil in a large pot or dutch oven over medium-high heat. Add onions, season with salt and cook, stirring until softened, about five minutes. Stir in garlic and cook until soft, about 1 minute. Add chipotles and cook 30 seconds. If you like a bit hotter soup, you could slowly add a bit more chipotle peppers. Stir in hominy and cook, stirring, 5 minutes. Add chicken broth, season with salt and bring to a boil. Remove from heat, stir in chicken or pork , and cover pot to heat through. Serve with assorted toppings.
NOTE: You can find the chipotle peppers in the Latin section of your grocery store. Our local Wal-Mart stocks them. The extra chipotles can be frozen individually with some adobo sauce on wax paper and then put in a freezer proof bag.
Kitty's Fast and Delicious Pozole
Soup
1/4 cup olive oil
2 small onions, diced
Kosher salt
5 cloves garlic, minced
2 chipotle peppers in adobo sauce, finely chopped -- See note below.
4 (15-oz.) cans hominy, drained and rinsed
2 (32-oz) containers low-sodium chicken broth
1 rotisserie chicken, skin and bones discarded, meat shredded -- As noted above I used the leftovers from a pork roast (about 3 cups)
For Toppings
Sliced scallions,
Grated cheese
Lime wedges
Cilantro leaves, minced
Tortilla chips
Kitty also used avocado wedges and sour cream to top her soup.
Warm oil in a large pot or dutch oven over medium-high heat. Add onions, season with salt and cook, stirring until softened, about five minutes. Stir in garlic and cook until soft, about 1 minute. Add chipotles and cook 30 seconds. If you like a bit hotter soup, you could slowly add a bit more chipotle peppers. Stir in hominy and cook, stirring, 5 minutes. Add chicken broth, season with salt and bring to a boil. Remove from heat, stir in chicken or pork , and cover pot to heat through. Serve with assorted toppings.
NOTE: You can find the chipotle peppers in the Latin section of your grocery store. Our local Wal-Mart stocks them. The extra chipotles can be frozen individually with some adobo sauce on wax paper and then put in a freezer proof bag.