Monday, February 24, 2014

Kitty's Fast and Delicious Pozole

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

 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.

 I hope you will try this soup; you will love it.  Thanks


Sarah said...

Joni, I think I may need to make this today. '-)

kitty@ Kitty's Kozy Kitchen said...

Oh Joni, thank you for trying the soup. I am so glad that you liked it. I love the texture of hominy, too, and the chipotles add just the right touch of heat. I appreciate the shout-out to my blog. I totally agree that the nicest thing about blogging is meeting all the wonderful people. xo

Lynn said...

I tried this too Joni and really enjoyed the chipotle broth. I agree that it's a keeper:@)

Debbie@Mountain Breaths said...

I missed this recipe on Kitty's blog, so I'm glad you shared it. I just printed it. Yum!

Debbie said...

Another blog breaker signing in. If you're like me, you keep trying to stay caught up and can't do it. Ugh.

I love Kitty's blog and get so many recipe ideas from her. This one sounds delicious.

Jacqueline said...

Love the flavors of this! Sounds delicious and perfect for all of this rain and cold - we expect 10 days of it! I like the idea of freezing the leftover chilis!