Superfast Chicken Posole, Cooking Light August 2010
Wellll my parents would be quite surprised at this one. When I was growing up they made pork posole for most of their/their friends' birthday parties, and I *hated* it. I usually ended up making myself some nice nachos with all of the add-ins that were set up as a serve-yourself-bar, but not until I had made it quite clear how unsatisfied I was. I think I disapproved of the hominy, but also most of all the pork, which I thought was too gristley. ACTually, I might point out here that this is the *second* time I have cooked posole for myself. The other time was 3 years ago, and it was Chile-Chicken Posole (Food Network Magazine, January/February 2010), which contains 3 6-oz cans of green chiles and a jalapeño for 4 servings. It was so spicy that I could barely eat it. The only way I could was by throwing in a ton of yogurt to cool it down, and even then it was kind of painful, but I made my way through it anyway (strangely, the comments do not indicate that it is spicy-- one even says it's not spicy enough. Are there different kinds of canned chiles?) I think I will just paste this recipe over that one in my recipe book. I'm not sure why I saved that recipe, but I guess I figured as long as I didn't put so many chiles in it it would be better next time.
This one is fast, because it starts with rotisserie chicken breast and some other canned things. The only thing I couldn't find was canned tomatillos. I had some extra pico de gallo, so I threw in a bit of that instead. The rotisserie chicken I had left over in the freezer from earlier this week was more than 2 cups, but it was frozen together as a block so I just put it all in... whomp. Makes for a very filling soup.
Tomorrow is "Open Doors Night," a dorm tradition where ~20 people volunteer to host mini parties in their rooms and anyone can come by. So I made some ganache to roll into truffles tomorrow. I made a batch of orange and a batch of Earl+Lady Grey. I hope they come out well! Other than that I will just go low-key and do a cheese spread like we did in the spring. Classy.
That's it for August! This month's best recipes (it's too hard to pick one, so here is a 3-course meal):
What? You made Pozole?
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