There are hundreds of different things one can do with leftover chicken. An obvious choice is to make soup. Not just any old chicken soup, but a flavor packed chicken posole. Posole is a hearty main course soup with hominy as the defining ingredient. Originated in Jalisco, Mexico, this fragrant soup is easy to make and delicious to eat. To take a look at this exciting way to deal with leftovers
1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked leftover chicken
Coarse salt and ground pepper
Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)
- Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes.
- Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
- Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
- Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through.
- To serve, divide among bowls, and garnish as desired.