Speedy Chicken Posole With Avocado And Lime Recipes
PRESSURE COOKED CHICKEN POSOLE WITH AVOCADO TOMATILLO SALSA
Provided by Emily Ellyn, Food Network Star Season 8 Finalist
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper. Cover and cook for 25 minutes on full pressure over high heat.
- Carefully remove the pressure cooker lid. While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes. Taste and adjust seasoning if needed.
- Remove the chicken from the bone and discard the bones. Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy!
- For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well. Season with salt and pepper.
- Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add.
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- Place the green chilies and ½ a cup of chicken stock in a blender or food processor and puree until smooth. Briefly set aside until ready to use.
- Heat the olive oil in a medium Dutch oven or pot. When hot, add the minced onions and garlic and sauté for 3 minutes until the onions become translucent and the garlic is fragrant. (Be careful not to burn this mixture, people!) Add the oregano, cumin and chili powder and cook for 1 more minute.
- Add the chili puree, shredded chicken, hominy and remaining 3½ cups of chicken stock to the Dutch oven/pot and bring the mixture to a boil. Lower the heat to a simmer and cook for 10 minutes. Taste your posole and season with salt.
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