Chicken Posole

And the cooking funk continues. Maybe it is because every time I cook these days I end up with some sort of injury. Be it second degree burns from boiling pasta water or slicing open my finger while chopping onions, it has really turned me off. I am trying to get back to cooking though. Last weekend I made a pot of posole and it was delicious. If you don't know, posole is a Mexican soup made with pork (but I used chicken), Ancho chile, and hominy. I got the recipe from the October issue of Real Simple. The title of the article said it all for me: "A Month of Easy Dinners." Now that is my kind of dinner. The posole certainly was easy.

Chicken Posole
Adapted from Real Simple- October 2009

1 T olive oil
1 onion, thinly sliced
2 carrots, diced
2 stalks of celery, chopped
kosher salt and black pepper
1 32-ounce container chicken broth
1 24-ounce box of chopped tomatoes, with juices
1 to 2 T ancho chile powder
2 cups of cubed cooked chicken breast
1 15-ounce can of hominy, drained and rinsed
1 lime, cut in wedges
1 avocado, sliced

Heat the oil in a pot over medium heat. Add the onion, carrots, celery and 1/4 t. of salt, pepper, and chile powder. Cook, stirring occasionally, until the vegetables are soft and beginning to brown.

Add the broth and tomatoes and bring to a boil. Stir in the chicken and the hominy and simmer unitl heated through, 3 to 4 minutes. Serve with lime and avocado.

Bon Appetit!
Jen

p.s. no picture just yet... stay tuned.