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Easy Chicken Posole

Recipe photo courtesy of Pernille Loof

It doesn't get simpler than this quick take on the classic Mexican soup, especially if you use store-bought broth and rotisserie chicken.

Source: Martha Stewart Living, January/February 2018
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  • MS11702811
    5 FEB, 2018
    Although it may seem unfair to rate a recipe I haven't made, I am Mexican and, for starters, it is spelled "pozole", with a "Z". The broth in pozole is chicken and tomato based, and yes is does have Homini corn and chicken (or pork). The traditional condiments served at the table to be added by each person to taste include ground oregano, thinly sliced or julienned raddish, shredded lettuce, powdered chili, chopped onion, lime juice (serve the wedges) and tostadas (baked or fried flat crunchy hard tortillas), to crumble in large pieces into the pozole as you eat it, or to eat on the side. This is one of the instances when cilantro is not added to the dish. Enjoy!
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