Tag Archives: shredded

Quick and Easy Posole

1 Jan
Quick and Easy Posole

Quick and Easy Posole

Happy New Year my friends! I thought about freshening up my good ol’ black-eye pea recipe for today, but instead decided to give you a quick and easy posole recipe that can make good use of any leftover meat you may have hanging around from the holidays. This includes pork, chicken, turkey, or beef!

I delivered this meal to a friend as a pre-packaged “make it yourself meal” when she said she wished she had some easy dinners to cook for her family. All the ingredients were packaged up in a box along with pre-printed step-by-step instructions. She said it was a huge hit with her family so I thought I’d better try it out myself. (Yes, I sent her a blind, untested recipe.)

This posole is huge on flavor and does not even skimp in the filling factor. Plus it’s very versatile, too! Thumbs up all the way around!

Posole Ingredients

Posole Ingredients

Quick and Easy Posole

2 tablespoons olive oil
3/4 cup chopped onion
1 tablespoon flour
Posole Seasoning Mix (divided, recipe below)
3 ounces tomato paste
1 cup water
4 cups chicken stock (can also use turkey, pork, or beef)
4-ounce can chopped green chiles
15.5-ounce can hominy (gold or white, drained)
2 cups cooked chicken, shredded (can also use turkey, pork, or beef)
1 fresh lime
Fresh cilantro
Crushed tortilla chips, shredded cheese, Mexican sour cream, for garnish (any or all optional)

Posole Seasoning Mix
Hint: Make a double or triple batch to store for future use!

1 tablespoon chili powder
1 tablespoon New Mexico Red Chile powder (or sub with regular chili powder)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne powder
1/4 teaspoon salt

Finely dice the onion, then add it to a soup pot or Dutch oven along with the oil. Sauté the onion in the oil over medium heat for about 5 minutes, or until tender and transparent. Add the flour and a tablespoon of the seasoning mix and continue to sauté for two minutes more.

Posole Soup Base

Posole Soup Base

Add 1 cup water, tomato paste, and the rest of the seasoning mix to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.

Big Ladle of Posole

Big Ladle of Posole

Finally, add the stock, shredded meat, diced chiles, and hominy. Stir to combine and then heat through for about 10 minutes.

Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro, crumbled tortilla chips and cheese and a wedge of lime to squeeze over top.

Quick and Easy Posole

Quick and Easy Posole

Download and Print this Recipe

Download and Print this Yummy Recipe!

Mexican-Style Beef with Cabbage Soup

14 Feb
Mexican-Style Beef and Cabbage Soup

Mexican-Style Beef and Cabbage Soup

I have this awesome foodie friend named Adam. Adam J. Holland is his name and he cooks some crazy good food and shares it with the world on his website The Unorthodox Epicure. Not only is he talented food-wise, he is also a talented and witty writer. Do pop over to his blog at some point and check him out.

Now, on to this fabulous soup that I “stole” from Adam. His version of this recipe is not a soup, but since I am a soup fanatic I just had to transform it into one. I added a few other tweaks, but the base recipe is fabulous on its own. My family LOVED this soup, and the hubs declared it a soup that I MUST make again! How’s that for a complement? He tends to be wary whenever I spring something “different” on him. I am very happy to have a new soup to add into the rotation! After I took my photos my husband decided to crush up some tortilla chips and add it to the soup. It was a GREAT idea! It complemented the soup very nicely.

OH! And to those of you who celebrate St. Valentine’s Day, I wish you a very Happy Valentine’s Day filled with Love and Food! ❤

Mexican-Style Beef with Cabbage Soup
Adapted from Mexican-Style Beef with Cabbage at The Unorthodox Epicure

2 teaspoons olive or vegetable oil
1/2 cup chopped onion
1/2 jalapeño, chopped (I used my dehydrated jalapeños)
1/2 cup tomato, chopped
1 tablespoon tomato paste
1 clove garlic, peeled and minced
1/2 pound lean ground beef
1 teaspoon chile powder (I used Ancho)
Lots of ground black pepper and a wee bit of salt, to taste
3 cups beef stock, preferably homemade
2 cups shredded cabbage or chopped (I used my Ninja processor)
1/4 cup chopped cilantro
2 teaspoons fresh-squeezed lime juice
Tortilla chips, for garnish (optional)

In a Dutch oven or soup pot, heat the oil over medium heat. Add the onion and cook until starting to soften, about 5 minutes.

Making the Soup Base

Making the Soup Base

Add the garlic, jalapeño, tomatoes, tomato paste, chile powder, and ground black pepper and salt. Stir and cook for about 7 more minutes.

Browning the Ground Beef

Browning the Ground Beef

Add the ground beef to the pot, breaking it up with your spatula. Cook until the beef is no longer pink.

Beef and Cabbage Soup Ready for Stirring and Simmering

Beef and Cabbage Soup Ready for Stirring and Simmering

Add the beef stock, cabbage, cilantro, and lime juice. Bring up to a simmer and cook for about 10 minutes more.  Serve in bowls and garnish with tortilla chips (optional).

Download and Print this Recipe

Download and Print this Yummy Recipe!

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