Chicken Posole Soup
is not exactly Middle Eastern. It is one my sister shared with me and is much requested in our house and I just had to share it with you. It is a great comfort soup and is good any time of the year. Cheese quesadillas are a great companion to this dish. I have done this soup adding barley and pureed roasted tomatillos. Here is the basic recipe for chicken posole soup, but you can add anything you like.
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely minced
- 1 poblano pepper, finely chopped (use another poblano pepper if you like more heat)
- 4 cups cooked, shredded chicken
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano leaves
- 4 cups chicken stock (if you choose to add 1 cup of barley, add another 2 cups of liquid)
- 2 15 oz cans hominy (white or yellow)
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- fresh lime juice and fresh chopped cilantro
- In a large soup pot, saute the onion and poblano pepper in the olive oil until tender. About 3 - 5 minutes. Add the garlic and cook for another minute or so. Add the remaining ingredients, except for the fresh lime juice and fresh cilantro. Bring to a boil, lower and simmer until heated through. If you add the 1 cup of barley, simmer for about 30 - 40 minutes or until the barley is tender. After serving in individual soup bowls, garnish with fresh lime juice and fresh chopped cilantro.
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The next time you are looking for a comforting soup, I hope you will try this one. I know you will enjoy it as much as my family and I do. Enjoy!
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