CHICKEN POSOLI SOUP
3 – boneless skinless chicken breasts
1 – 32oz box of chicken stock
1 – 14.5oz can diced tomatoes
1 – 16oz can golden hominy drained
1 – large yellow onion diced
1 – green pepper diced
1 – red pepper diced
3 – lg. cloves garlic finely chopped
6 – flour tortillas
1 – bunch cilantro
1 – bag Mexican cheese blend
3 – limes sliced into wedges
1. In a large skillet heat a couple of tablespoons of olive oil until it just starts to smoke. You want the pan HOT. Rinse the chicken breasts and pat dry. Sprinkle both sides liberally with sea salt, fresh crushed black pepper, and paprika. Sear the breasts about 5 minutes per side. Transfer them to a baking sheet and put them in a 350 degree oven for 10-12 minutes. Then put them in the fridge to cool.
2. In the same skillet, add another couple of tablespoons of oil and then sweat the onion, peppers, and garlic until the onion gets translucent.
3. Add the chicken stock to a large stock pan and then add the veggies including the drained hominy. Bring to a boil and then reduce the heat and simmer for about 10-12 minutes.
4. Shred the cooled chicken. Season the chicken again with sea salt, ground pepper, and paprika, and then mix well. Add the chicken and the diced tomatoes to the stock pan and mix everything well. Simmer another 5 minutes to re-heat the chicken through.
5. Stack the flour tortillas and then slice them up into matchsticks. Serve the soup in large bowls and garnish with the tortilla strips, the Mexican cheese, chopped cilantro, and lime wedges.
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“The fact that we live at the bottom of a deep gravity well,
on the surface of a gas covered planet going around a nuclear fireball 90 million miles away
and think this to be normal is obviously some indication of how skewed our perspective tends to be.”
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