79°F
weather icon Clear

Divas on a Dime: Celebrate Hatch chile season with a fresh, easy soup

It’s not soup season, but it is Hatch chile season! This soup, starring Hatch chiles is so light, fresh and budget-friendly, I think we’ll make an exception.

Hatch chiles are in season for a few weeks beginning in August and are available in mild, medium and hot. The hot are seriously hot. You’ve been warned.

Roasting chilies is easy. Set your oven broiler on HIGH and place the peppers in a single layer on rimmed baking sheets. Roast the peppers, turning until blistered on all sides.

Place the hot peppers into a bag or cover with plastic to steam for at least 5 minutes. Once cooled, you can easily peel the skin and remove the stems and seeds. Chop and freeze the peppers until ready to use.

What’s posole? Technically “posole” is Spanish for hominy. But it usually refers to this traditional soup made with hominy, meat and peppers. It can be green (verde) or red (rojo), determined by the peppers used. Pork pozole is most common but today we’re using chicken.

What the heck is hominy? Hominy is dried corn that’s been soaked in a mineral lime bath in a process called nixtamalization.

This alkali process loosens the hulls and softens the kernels themselves, causing them to double in size, which is why hominy looks like giant mutant corn.

Without hominy, we wouldn’t have masa or ground corn. No masa, no tortillas, tamales or tacos.

Hominy is easier to digest, thus more nutritious and makes an excellent alternative to potatoes or beans, especially in soups like this.

EASY POSOLE VERDE DE POLLO

This green Mexican hominy and chicken soup is ready in just 45 minutes on the stove, or you can let it simmer in the slow-cooker all day. Add jalapeños if you like heat. You can use leftover or rotisserie chicken to make it even quicker.

Total time: 45 minutes

Yield: 16 servings

What You Need:

1 tablespoon olive oil

1 large yellow onion, peeled and diced

2 cups mild Hatch chiles, roast, seeded and diced

2 jalapeños, seeded and minced – optional

3 cloves garlic, minced

2 lbs. boneless, skinless chicken breasts OR 3-4 cups cooked shredded chicken

8 cups chicken stock

2 teaspoons ground cumin

1 teaspoon salt, or to taste

1 (110-ounce) can hominy, drained

Garnishes: diced avocado, cilantro, cotija cheese, thinly-sliced radishes, lime wedges, shredded cabbage, and tortilla chips.

Here’s How:

Heat oil in a stockpot over medium-high heat. Add onion and sauté until soft and translucent. Add the peppers and garlic and sauté for an additional minute, stirring occasionally. Add chicken stock, 2 cups water, cumin and salt, and bring to a simmer. If you’re not using pre-cooked chicken, add the raw chicken and cook for 15 minutes or until cooked through. Remove and shred. Add the hominy. Return the chicken to the soup. Reduce heat to medium-low and simmer for at least 5 minutes. Salt and pepper to taste. Serve hot, with your desired garnishes.

With posole, it’s all about the garnish. Everyone can customize their bowl just the way they like it. Enjoy!

Frugal and Fabulous Food by Patti Diamond from Divas On A Dime – Where Frugal, Meets Fabulous! Website and blog – www.divasonadime.com Join the conversation on Facebook at DivasOnADimeDotCom.

Don't miss the big stories. Like us on Facebook.
THE LATEST
California Lottery

No one matched all five numbers and the mega number in the Wednesday, August 4 drawing of the California Super Lotto. The next jackpot will be at least $14 million.

DIVAS ON A DIME: Spoil dad with gourmet hamburgers at home

With Father’s Day just around the corner, may I suggest giving dear old dad what he really wants, an amazing hamburger. Seriously, who doesn’t love a big, tender, juicy burger? Except for a few vegetarians, every dad I know would agree.

California lottery

No one matched all five numbers and the mega number in the Saturday, June 12 drawing of the California Super Lotto. The next jackpot will be at least $55 million.

DIVAS ON A DIME: Start grilling season with a twist on burnt ends

Memorial Day weekend fills my heart with gratitude as we honor those who made possible, the freedom we so often take for granted. It’s a weekend of recognition, remembrance, and thanks. For many families, this weekend also signals the official beginning of grilling season. Care to join me in a patriotic foodie-licious happy dance?

DIVAS ON A DIME: Celebrate strawberries and cream with a vintage cake recipe

Each year on May 21st we celebrate a dessert that just squeals Spring! National Strawberries and Cream Day brings together two favorites, fresh ripe strawberries, and homemade whipped cream. While that alone makes a divine dessert, let’s add a mildly sweet, vanilla fragranced, easy to make from scratch cake and we’ve just won at life.

DIVAS ON A DIME: Meet the underrated and versatile baked potato

Remember baked potatoes? I was chatting with friends about food (because what else do I talk about?) and none of us could remember the last time we had stuffed baked potatoes for dinner. We’ve been so busy with our quinoa we forgot about the King of Carbs. Good carbs, naturally.

Make Mother a sandwich that she will never forget

Meet smörgåstårta, your new favorite party recipe. Smörgåstårta (pronounced SMORE-gas-TOR-ta) is simply a beautifully decorated savory sandwich cake. It’s popular when celebrating special occasions in Sweden. To celebrate Mother’s Day and honor the influential women in your life, may I suggest serving a smörgåstårta?

DIVAS ON A DIME: Easy pork carnitas are perfect for Cinco de Mayo

Melt-in-your-mouth, flavorful and juicy with irresistible caramelized crunchy bits, this pork carnitas is brimming with classic flavors like Mexican oregano, cumin, chili powder and a surprising bright note of citrus. I’m so excited to share this divine recipe, just in time for Cinco de Mayo.

California Lottery

No one matched all five numbers and the mega number in the Saturday, March 20 drawing of the California Super Lotto. The next jackpot will be at least $31 million.