Pozole soup in a jar (sort of)

Chicken posole as a gift

Sometimes the best gift you can give someone is something practical that shows you’re thinking of the person and wish them the best.

Today I’m sharing a recipe for chicken pozole which can be prepared in advanced. You can package up everything except for the chicken and chicken broth early to save time later.

Measure out the ingredients for a handy “spice packet,” put it in a gift bag with the soup recipe, a can of hominy, and chicken broth and it’s sort of like soup in a jar. Without the jar.

Spice Packet
1 bay leaf
1/2 teaspoon
1/2 teaspoon
1 pinch dried minced garlic
2 teaspoons cumin
1/2 teaspoon salt
1 teaspoon chili powder
1 pinch red pepper flakes
1 to 2 dried ancho chili peppers

Recipe for 30-minute Chicken Pozole
Ingredients
1 to 1 ½ pounds chicken breast
8 cups chicken broth OR 1 chicken bouillon cube combined with 8 cups hot water
Spice packet
1 (29-ounce) can hominy, drained and rinsed

Pat the chicken breasts dry, then pound them to an even thickness using the bottom of a jar or a meat pounder. Sprinkle them on both sides with salt and pepper.

Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken breast in a single layer and sear for 1 minute on both sides. Turn the heat to low, cover the pan, and cook for 10 minutes. Remove the pan from heat and cook another 10 minutes with the lid still on. Remove the lid, check that the chicken is cooked through, then set aside.

While the chicken cooks, bring the chicken broth to a rapid simmer over high heat in a Dutch oven or other large pot. Once simmering, add the spice packet and ancho chili pepper. Reduce the heat to low and simmer, uncovered, until the chicken is done.

Prepare all the toppings and set aside in small bowls.

Tear the chicken into bite-sized pieces with your fingers or two forks (or chop with a knife). Add the chicken and the drained hominy to the pot. Raise the heat to medium to warm everything through, about 5 minutes. Taste and add more salt or other seasonings if needed. Remove the bay leaf.

Serve the soup in individual bowls with the toppings on the table. Let everyone garnish their soup with whatever toppings they like. Leftover posole will keep, refrigerated, for 1 week.

I hope you enjoy! If you try this recipe out, please let me know.

I would love to hear what you have to say. Leave me a comment and I'll try to write back soon.

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