Looking back, it probably wasn’t the wisest menu plan to add
this dinner into the weekly lineup as a heat wave barreled through. But that’s OK! We both adore chik’n
posole, no matter the season.
This soup is hot from a temperature standpoint, sure, but it’s
also incredibly spicy – both LeeLee and I felt like we’d been working out in
the yard for an hour by the time dinner was over! It’s amazing what one can of Rotel will do to
jazz up a dish. We used to make posole
with hand-cut tomatoes and jalapeno, but the Rotel is much quicker and, I’ve
gotta say, often more flavorful. And,
tonight at least, certainly more spicy!
The posole itself was as easy as ever to make. Simply heat chik’n strips, Rotel, hominy, broth,
garlic powder, onion powder, and a dash of pepper to boiling and cook until
heated through and tender! To make it
look more complicated, tonight I cooked everything in my French oven – it just
brings an air of class to the occasion, you know?
Alongside the posole, I heated up two slices of garlic bread
– perfect for dipping. Paired with a
nice cooling glass of Moscato, this dinner couldn’t be beat!
:)
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