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Posole Verde Pronto!
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This hearty, Mexican soup is traditionally made with pork. We’ve switched that up with cooked chicken, not only to lighten it up, but to make it quick to prepare for weekday meals. Using canned tomatillos and hominy are also big time savers. The jalapeño is optional, but we like it a little spicy!  
serves 6

Ingredients

2 tablespoons vegetable oil
1 medium onion, finely chopped - about 1 cup
1 fresh jalapeño, seeded and chopped fine (if desired)
1 large clove garlic, minced
1 teaspoon ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon smoked paprika
1 23-ounce jar Muir Glen Organic Crushed Tomatillos
1 32-ounce carton Field Day Low-Sodium Chicken Broth
1 roasted chicken, skin and bones discarded and
meat shredded
2 15-ounce (or 1 28-ounce) cans white hominy, rinsed and drained
Salt and freshly ground black pepper to taste
Chopped cilantro, chopped avocado and crushed tortilla chips for garnish

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Posole Verde Pronto!
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add jalapeño (if using) and sauté for about 3 minutes, then add garlic and sauté for one minute.
2. Add tomatillos, cumin, oregano and smoked paprika and cook, stirring, for 5 minutes.
3. Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve, ladle into bowls and garnish how you like!

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