Here’s a meal we haven’t had in awhile – chik’n posole!
This is one of our favorite meals, so I have no idea why we haven’t had it in so long. But no matter – we’re making up for lost time now! And we’re the better for it, to be honest.
Chik’n posole is so easy to make – at least the way I make it – but it tastes so complex and is so filling. It’s brothy, so it has a light taste, but the chik’n and hominy make it very hearty, as well – a nice combination when we come home from work ravenous!
The other great thing about chik’n posole is how quickly it arrives to the table. When we got home, I put all the ingredients in a big pot (more on the process below), set it to boil, and then let it simmer for 10 minutes. So, roughly 20 minutes after I started cooking, dinner was ready – it’s hard to beat that!
And the end result was fantastic, as ever. I baked a few slices of garlic bread to round out the meal; we love dipping the bread into the tomato-rich broth! And the posole itself tasted great – slightly spicy, with a gentle crunch of hominy and nice chew of Quorn chik’n. I couldn’t ask for a better 20-minute meal!
The details:
VEGETARIAN CHIK’N POSOLE
What you’ll need:
1 package vegetarian chik’n strips
1 can Rotel
1 can hominy
1 tsp. onion powder
1 tsp. black pepper
32 oz. vegetable broth
What to do:
Combine all of the above in a large stockpot and set to boil. Once boiling, turn the heat to Medium-Low and simmer until the posole is cooked thoroughly, about 10 minutes more. Remove from heat, ladle into your favorite holiday bowls, and enjoy!
:)