Yes, summer soup might seem a bit silly, but let me make my argument:
It’s delicious. It’s delicious. It’s delicious.
Okay, if mere repetition doesn’t convince you, then I offer these three (perhaps more) salient points:
1. It’s practically no-cook and can be ready in 20 minutes. Maybe less if you’re quick.
2. It’s refreshing. Spritzed with fresh lime juice, this is practically a chicken margarita.
3. Food for days. For 20 minutes worth of work.
Are you convinced now?
Because I do have a few more arguments in my back pocket…
Or I can just let all that delicious garnish speak for itself.
Avocado. Radish. Lime. Cilantro. Tostadas.
Get. in. my. mouth.
I would also like to mention that this soup made a believer out of my friend Dana who usually hates the stuff.
Sure she was on post-surgery painkillers and my
captive prisoner lunch guest, but I’m pretty sure she actually
loved this pozole.
And while I’m in a confessional mood, I should probably mention that I stole this recipe from my unassuming boyfriend. Okay, okay, I might have asked nicely what all went in it, and he might have given me a vagueatbest list.
That’s the beauty of this recipe-
it’s pretty libertarian…
You like spicy? Awesome, chuck in some peppers. You’re veggie? Leave out the chicken. And the spices?
I’m pretty sure cumin is the only constant in our kitchen.
And while this recipe is comprised of what I would call wholesome convenience foods (rotisserie chicken, tomatillo salsa), feel free to start from scratch. It’ll just take a bit longer. In other words, please don’t eat raw chicken.
Regardless of how you make it (we do it differently nearly every time) this is quickly becoming one of my favorite weeknight dinners! And I wouldn’t feel the least bit bad serving up a vat of the stuff to some last-minute company either.
it’s what’s for dinner.
- 1 rotisserie chicken, shredded/ripped in chunks
- 1 onion, sliced in rings
- 1 large can hominy, drained + rinsed (29 oz)
- 1 jar tomatillo salsa (12 oz)
- 1 quart veggie or chicken stock
- 3 cloves garlic, chopped
- 2 teaspoons cumin
- 1 teaspoon Chesapeake Bay (or Old Bay, or similar)
- ½ teaspoon cayenne
- ½ teaspoon chili powder
- ½ Spike (or salt)
- In a stock pot or dutch oven, saute onions until translucent.
- Add garlic and spices to onions and continue to saute until garlic is fragrant (1 minute)
- Add stock, salsa, hominy, and chicken and bring to a boil.
- Reduce heat and simmer for 15-20 minutes or longer if you like.
- Enjoy your soup garnished with avocado, radish, cilantro and a healthy squeeze of lime!