When I married my husband I inherited an amazing extended family. My Mother-in-Law is from Mexico and my Father-in-Law is from Nicaragua. Before my husband and I moved from where he grew up in San Diego, I had a “Latin style” cooking session with my M-i-L (Paquita). She expresses her love through her food, and it’s tasty love! She wanted to send me off with a few staples from her heritage and, perhaps secretly, make sure her son wouldn’t stray too far from his Latino roots 🙂
Whenever she visits I try to conquer another one of her endless recipes. The funny thing though, when you become a chef of her caliber, you don’t know how much of this or that goes into each dish…you just toss, taste, a pinch more of this, a dash more of that, a half palm-full of this…you get the point. Makes converting to an actual recipe a little more difficult. But alas, one of my favorite dishes that she cooks is her Posole or Pozole (traditionally it is made with Carnitas-shredded fried pork). Because chicken is less expensive and more easily accessible, I often go the chicken route. Here is a little taste of Mexico in a bowl…Enjoy! I sometimes double this recipe and freeze the other half. This soup is good morning, noon and night…especially when you need to warm up your inners!
Gluten-Free Mexican Chicken Posole
Ingredients: Makes about 5+ quarts
10 cups chicken stock
2 28 oz cans of hominy (gold or white will do)
1 28 oz can green enchilada sauce
1 28 oz can red enchilada sauce
3/4 Tbsp Menudo spice mix (a Mexican spice blend of chili flakes, garlic, oregano and other spices)
1/2 Tbsp salt
1/2 tsp pepper
2 Tbsp fresh cilantro chopped
1 lb shredded chicken breast (about 2 large breasts)
This soup is very low in carbs and has approximately 8-10 carbohydrates per 1 cup!
What makes this soup a meal is the fixings!! These are what we like to use, but get creative!
Avacodos, Cabbage (red or green), Tomatoes, Lime wedges, Onions, more Cilantro, Salsa, and GF Corn Tortillas to dip!!