Name: Speedy Chicken Posole
Ingredients: 2 large poblano chiles; 1 rotisserie chicken; 2 tbsp. olive or safflower oil; 1 large onion (chopped); 3 large cloves garlic (crushed and chopped); 1 large jalapeño chile (chopped); Salt and pepper; 1 tbsp. a scant palmful ground coriander; 1 tbsp. a scant palmful ground cumin; 1 tsp. 1/3 palmful dried oregano; 3 cups chicken stock; 2 bags 14.5 oz. each fire-roasted tomatillos (I like Frontera brand) or 2 cans (14 oz. each) tomatillos, drained; 1 can 28 oz. hominy, rinsed; 1 lime (juiced (about 2 tbsp.)); 1 tsp. honey (to taste); Fresh cilantro leaves; Thinly sliced scallions or chopped red onions; Shredded Monterey Jack or pepper Jack; Lightly crushed tortilla chips; Sour cream or Mexican crema; Sliced radishes

Instructies

Char Poblanos:

Under a broiler or over the open flame of a gas burner, using tongs, char the poblanos, turning occasionally, until blackened all over (6 to 7 minutes).
Transfer to a bowl; cover with plastic wrap.
Let stand until cool enough to handle, about 15 minutes.

Prepare Ingredients:

Remove the skin and bones from the rotisserie chicken, shredding the meat.
In a large pot, heat olive or safflower oil over medium heat.
Add chopped onion, crushed garlic, and jalapeño chile.
Season with salt and pepper.

Spice it Up:

Add ground coriander, ground cumin, and dried oregano.
Cook until the onion is softened and the spices are fragrant.

Build the Posole:

Pour in chicken stock, then add fire-roasted tomatillos or drained tomatillos from the cans.
Stir in hominy and lime juice.
Adjust sweetness with honey to taste.

Simmer and Serve:

Simmer the posole for about 15-20 minutes to allow the flavors to meld.
Adjust seasoning as needed.

Toppings:

Serve the posole hot, garnished with fresh cilantro leaves, thinly sliced scallions or chopped red onions, shredded Monterey Jack or pepper Jack, lightly crushed tortilla chips, sour cream or Mexican crema, and sliced radishes.

Speedy Chicken Posole