Stock Up :: Game Day Posole


I meant to post this earlier… but there was a power outage during the Superbowl. *

Anyhoo… I’m sure a disproportionate number of households prepared game-day feasts that included Velveeta, tortilla chips, wings, and any number of dips that aren’t exactly artery or waistline friendly.

At the Wood house, we’re about to launch a (modified) cleanse, and didn’t feel like taking ten steps backward before we’d even started.  So I pulled out one of my most tried-and-true dishes that is super easy and super healthy — perfect for this Superbowl Sunday.

Like lots of great soups and stews, this one is a great vehicle for a number of leftover veggies you might have in the fridge.  The original recipe was actually created to use leftover Thanksgiving turkey — I just buy a cooked rotisserie chicken and shred it.  You can also buy those pre-shredded carrots to save time.

I always at least double the recipe because it’s great for a crowd.  Today, I finished it just before game time and left it on a low simmer for whoever stopped by.

Whatever is left freezes really well.  Just thaw, pick up some fresh condiments and make a simple skillet cornbread for an easy meal.

Stock Up :: Game Day Posole
  • 1 tablespoon olive oil
  • 1 canned chipotle chile in adobo sauce
  • ¾ cup finely chopped onion
  • ¾ cup finely chopped celery
  • ¾ cup finely chopped carrot
  • 2 tablespoons minced garlic
  • 2 teaspoons chili powder
  • 2 cups shredded rotisserie chicken
  • 3 cups fat-free, less-sodium chicken broth
  • ½ cup tomato puree
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (15.5-ounce) can white hominy, drained
  • 1 bunch radish julienned
  • crushed tortilla chips
  • sour cream
  • cilantro
  • cabbage shredded
  • lime juice
  1. Heat oil in a large heavy saucepan over medium-high heat. Finely chop chile. Add chile and next 5 ingredients (chile through chili powder), and sauté 5 minutes or until tender. Add remaining ingredients, and bring to a simmer. Cover and cook 45 minutes or until slightly thick, stirring occasionally.
  2. Serve topped with your choice of condiments (radishes, crushed tortilla chips, sour cream, cilantro, shredded cabbage, lime juice)


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