My spouse and I (and my family for that matter) have been on a soup kick since late fall. Soup is so soothing. We have so many favorites. My other half’s go to soup is most likely Chicken Tortilla Soup whereas mine is most likely Vietnamese pho, or this (or any type) Mexican Posole Verde. The important things I love about posole is that you can go the red (rojo) route, or go green (verde) which it is loaded with hominy. I like hominy. This soup is super simple to make, makes a lot, and is packed loaded with comfort.Mexican Posole Verde Dish Let
- seeds removed is optional 1 serrano chili, seeds removed is optional 25 oz can of hominy, drained 3 boneless, skinless chicken breasts 5 cups chicken stock 1 green cabbage, shredded
- 6 entire radishes, thinly sliced salt to taste broken black pepper to taste lime, quarted, optional corn tortillas, warmed Start by including the chicken to a soup pot. Include the chicken stock, and 1 chopped onion. Next, preheat your oven to 425 degrees
- . To a baking sheet, include the staying onion, tomatillos, garlic, jalapeno, and serrano chilies.Mexican Posole Verde Dish Bake for about 30 minutes till whatever is well roasted. Add these components to a blender and mix till smooth.Once the chicken is cooked, remove the chicken from the stock. Let it cool till you can shred or slice.