Chicken Posole (ATK)

• 份量: 4

食材

2 tablespoons olive oil

2 onions, chopped

Salt and pepper

4 garlic cloves, minced

1 teaspoon dried oregano

6 cups chicken broth

2 (15-ounce) cans white hominy, rinsed

1 (4-ounce) can diced green chiles, drained, brine reserved

1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

½ cup fresh cilantro leaves

步驟

1. Heat oil in Dutch oven over medium heat until shimmering. Add onion and 1 teaspoon salt and cook, covered, stirring occasionally, until softened, about 5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in broth, hominy, and chiles and cook until hominy has softened, about 15 minutes.

2. Stir in chicken and cook until heated through, about 1 minute. Off heat. stir in cilantro and 1 tablespoon reserved chile brine. Season with salt and pepper to taste. Serve.

筆記

WHY THIS RECIPE WORKS: Stirring some of the brine from the drained chiles into the soup, along with a hefty amount of fresh cilantro, adds a bright finish.

TEST KITCHEN NOTE: Serve this soup with lime wedges.