Description
A warm and hearty Mexican-style chicken posole simmered with hominy and enriched with fresh wilted spinach, offering a comforting bowl full of flavor and depth, perfect for a satisfying meal.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken
- 4 cups chicken broth
- 1 can (about 15 oz) hominy, drained
- 1 cup fresh spinach
- 1 tsp chili powder
- 1 tsp olive oil
Instructions
- Sauté Chili Powder: Heat 1 teaspoon of olive oil in a pot over medium heat. Add 1 teaspoon of chili powder and sauté for about 1 minute to release its aroma and deepen the flavor.
- Add Broth, Chicken, and Hominy: Pour in 4 cups of chicken broth, then add 2 cups of shredded cooked chicken and the drained can of hominy. Stir to combine all ingredients evenly.
- Simmer: Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes to allow the flavors to meld and the soup to heat through.
- Add Spinach: Stir in 1 cup of fresh spinach and cook just until the spinach wilts, about 1 to 2 minutes, preserving its vibrant color and nutrients.
- Serve: Ladle the posole into bowls and consider serving with lime wedges or avocado slices to enhance the taste and add a fresh element to the dish.
Notes
- Serve with lime wedges or avocado slices for added flavor and freshness.
- Use cooked chicken from a rotisserie or leftover chicken to save time.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños while sautéing the chili powder.
- This recipe is naturally gluten-free and low in carbohydrates, making it suitable for gluten-free and low-carb diets.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
