Chicken Posole with Bean and Cheese Puffs

By drinkfairy

Ingredients

• Posole
• 1 Deli rotisserie chicken, shredded
• 1 large poblano pepper, coarsely chopped
• 1/2 cup fresh cilantro, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 1/2 cup queso fresco (or Monterey Jack) cheese, crumbled
• 1 lime
• 2 tablespoons canola oil
• 8 oz prediced yellow onions (1 1/2 cups)
• 3 teaspoons ground cumin
• 4 cups unsalted chicken stock (or broth)
• 2 (15.5-oz) cans white hominy (or white corn), drained and rinsed
• 2 (4.5-oz) cans diced green chiles
• 1 teaspoon kosher salt
• 1 ripe Hass avocado, diced
• Bean and Cheese Puffs
• Cooking spray
• 6 frozen puff pastry shells (10 oz)
• 3/4 cup refried beans (or frijoles charros machacados)
• 6 tablespoons queso fresco (or Monterey Jack) cheese, crumbled
• 1 teaspoon ground cumin, divided

Details

Adapted from publix.com

Preparation

Step 1

Chicken Posole
Prep
Shred chicken (about 3 cups), Chop poblano (1 cup), cilantro, and garlic.
Crumble cheese; cut lime into wedges.
Steps
Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add onions and poblano; cook 4–5 minutes or until tender. Add garlic and cumin; cook and stir 1 minute.
Stir in chicken, stock, hominy, chiles, and salt; bring to a boil. Reduce heat to low; simmer 7–8 minutes, stirring occasionally, or until hot and flavors have blended. Meanwhile, dice avocado.
Top each bowl of soup with cilantro, cheese, avocado, and a squeeze of lime juice. Serve. (Makes 8 servings.)

Bean and Cheese Puffs
Steps
Preheat oven to 425°F. Coat baking sheet with spray; place shells on baking sheet. Bake only 15 minutes.
Press the center of each shell down to make a well; place 2 tablespoons beans and 1 tablespoon cheese in center of each shell.
Coat shells with spray and sprinkle with cumin. Bake 5–6 minutes or until beans and cheese are hot. Let stand 5 minutes before serving.

Aprons Advice
Complete your meal with soup toppings (pepper sauce, sour cream, tortilla strips), fresh salad blend, and mango Key lime pie for dessert.
This is our Simple Meals version of a traditional Mexican posole; a soup or stew using hominy (plump, puffy kernels of corn) as the main ingredient.