Posole
Posole (Tomatillo, Chicken, and Hominy Soup)
Posole With Turkey and Heart-Shaped Chipotle Gorditas



Posole

Cooking Light

This Mexican soup's signature ingredients are pork and hominy. Look for
hominy -- corn from which the hull and germ have been removed -- near
the canned corn or in the Mexican food section of your supermarket.

1 (1 1/2-pound) pork shoulder steak or Boston Butt pork roast, trimmed
1 cup chopped onion
3 garlic cloves, minced
2/3 cup chopped Roasted Anaheim Chiles
1 tablespoon New Mexico chile powder
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 (29-ounce) can white hominy, drained
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (14 1/4-ounce) can low-salt beef broth
3/4 cup crushed baked tortilla chips
6 tablespoons thinly sliced radishes
6 tablespoons finely chopped onion
1/4 cup chopped fresh cilantro
6 lime wedges

Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on
each side or until browned. Add onion and garlic; saute 2 minutes. Stir
in chiles and next 8 ingredients (chiles through beef broth). Bring to a
boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is
tender.
Remove pork from pan; remove meat from bone. Chop pork; return pork to
pan. Serve with chips and remaining ingredients.

YIELD: 6 servings (serving size: 1 1/3 cups soup, 2 tablespoons crushed
chips, 1 tablespoon radishes, 1 tablespoon finely chopped onion, 2
teaspoons cilantro, and 1 lime wedge)





Posole (Tomatillo, Chicken, and Hominy Soup)

Cooking Light

1 pound tomatillos
6 cups Brown Chicken Stock
2 cups chopped onion
3 pounds chicken breast halves, skinned
4 garlic cloves, chopped
2 jalapeno peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
1 teaspoon salt
1/2 cup chopped fresh cilantro
1/4 cup reduced-fat sour cream
8 lime wedges

Discard husks and stems from the tomatillos. Cook whole tomatillos in
boiling water 10 minutes or until tender; drain. Place tomatillos in a
blender; process until smooth; set aside.
Place stock and the next 5 ingredients (stock through hominy) in a large
stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or
until chicken is done. Remove chicken from bones; shred. Stir in pureed
tomatillos and salt; cook for 5 minutes or until heated. Stir in
chicken, and serve with cilantro, sour cream, and lime wedges.

YIELD: 8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cilantro,
1 1/2 teaspoons sour cream, and 1 lime wedge)




Posole With Turkey and Heart-Shaped Chipotle Gorditas

Cooking Light

A gordita, which means "little fat one" in Spanish (no offense
intended), is a thick corn tortilla. Because gorditas are more practical
to make in larger quantities, this recipe makes enough for two meals.
Refrigerate the posole and gorditas in separate airtight containers for
up to one week. The posole can also be stored in the freezer up to three
months.

Gorditas:
2/3 cup masa harina or cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup water
1-1/2 tablespoons vegetable oil
1-1/2 teaspoons minced seeded, canned chipotle chile in adobo sauce
Cooking spray

Posole:
1-1/2 teaspoons vegetable oil
1 cup chopped onion
4 garlic cloves, minced
3/4 pound turkey tenderloin, cut into 3/4-inch pieces
1 tablespoon adobo sauce (from canned chipotle chile)
1 (16-ounce) can fat-free, less-sodium chicken broth, divided
1 tablespoon all-purpose flour
1 (15.5-ounce) can white hominy, rinsed and drained
2 poblano chiles, seeded and chopped
3 tablespoons chopped fresh cilantro

Preheat oven to 400°.

To prepare gorditas, combine first 4 ingredients. Stir in water, 1-1/2
tablespoons oil, and chipotle chile. Turn out onto a lightly floured
surface; roll dough to a 1/4-inch thickness. Cut with a sharp
(1-1/2-inch) heart-shaped cookie cutter into 12 gorditas. Place gorditas
on a baking sheet coated with cooking spray; discard any remaining
dough. Bake at 400° for 8 minutes. Reserve 6 gorditas for another use;
refrigerate in an airtight container for up to 1 week.

To prepare posole, heat 1-1/2 teaspoons oil in a Dutch oven over medium
heat. Add onion and garlic; saute 5 minutes. Combine turkey and 1
tablespoon adobo sauce, tossing well to coat. Add turkey mixture to pan;
saute 3 minutes. Combine 1/4 cup broth and 1 tablespoon flour. Add broth
mixture, remaining broth, hominy, and poblano chiles to pan; bring to a
boil. Reduce heat; simmer 15 minutes. Remove 2-1/2 cups posole for
another use; refrigerate in an airtight container for up to 1 week, or
freeze for up to 3 months.

Arrange 6 gorditas on top of posole in pan; cover and simmer 5 minutes.
Spoon 1-1/4 cups posole into each of 2 bowls, and top each serving with
3 gorditas. Sprinkle with cilantro. Yield: 2 servings.

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