Easy Weeknight Posole

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Oh Posole, how yummy art thou? I remember the first time I tried Posole, it was immediate love for this dish!

A friend had invited me over to show me how to make this wonderful soup from his home country.  I am always open to learning new recipes and absolutely love Mexican food so, of course, I said yes!

I was never much of a fan of hominy but after sampling this dish my mind was changed. I had never had a soup quite like this! A warm flavorful broth perfectly seasoned with an earthy chili base, onions, garlic and aromatic spices then topped with a bit crisp cabbage, fresh cilantro, cheese and crumbled crunchy corn tortilla. And the squeeze of fresh lime sent it over the top!

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Since this is one of those dishes that can typically take a good portion of the day to make, I decided to create a quicker version, without sacrificing taste, so that it could be enjoyed more often.

I make up a batch of Mexican Adobo Sauce to keep on hand and use this for the chili base of this soup. I also keep packages of pulled pork and pulled chicken in the freezer for quick meals, like this soup. For pork recipe Taco Tuesday! and chicken Crock-Pot Roasted Chicken check out these links.

Rotisserie chicken or pork carnitas from your local grocery store will work as well. Be careful with the salt though, you probably will need to omit the salt from this recipe or season to taste once recipe is ready to serve.

Buen Provecho!

Easy Weeknight Posole:

  • 1 small onion, julienne
  • 1 large clove garlic, minced
  • olive oil
  • 2 cups cooked pulled pork or chicken
  • 1 cup Homemade Mexican adobo sauce (Mexican Adobo Sauce)
  • 4 cups good quality chicken broth
  • 1-25 ounce can hominy, drained and rinsed
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon mexican oregano
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper to taste

Toppings:

  • chopped cabbage
  • fresh cilantro, torn
  • cojita cheese, crumbled (or your favorite cheese)
  • crunchy tortilla strips, or crumbled tortilla chips
  • fresh lime wedges

In a pan, over medium heat, cook onion and garlic in olive oil until tender and translucent. do not brown. Add cooked pork/chicken and adobo sauce, cook about 3-4 minutes, stirring occasionally. Add broth, hominy and seasonings, stir to combine. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, stirring as needed.

Ladle soup into bowls. Top with cabbage, cilantro, cheese and tortilla strips. Squeeze with fresh lime wedge.

Yum!

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Japanese Cabbage Salad with Chicken, Edamame and Wasabi Soy Almonds

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I have had this serious sushi craving lately! Or, at least a need for those flavors that go along with it. (like soy sauce, ginger and wasabi) Anyone else have this problem?

I don’t know what it is about that flavor combination, it’s just so perfect! It’s got that whole Unami (a pleasant savory taste) thing going on.

Since going out for sushi does not fit into my schedule this week, I made this yummy salad to munch on for the next few days.

This salad is perfect to pack for your weekday lunch. It is light yet filling and packed with protein and healthy carbs to keep you fueled throughout the day.

And I incorporated those Unami flavors to satisfy that craving. For now, anyways! My sushi day will come.

Enjoy!

Japanese Cabbage Salad with Chicken, Edamame and Wasabi Soy Almonds:

  • 1/2 small head green cabbage chopped
  • 2 cups cooked chicken breast (I used rotisserie chicken)
  • 3 green onions fine sliced
  • 1 cup cooked shelled edamame
  • 1/2 cup wasabi soy almonds, rough chopped (blue diamond almonds)

Place above ingredients in a large bowl and toss with dressing to coat.

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Dressing:

  • 1 teaspoon fresh garlic, finely minced
  • 1 1/2 teaspoons fresh ginger, finely minced
  • 1/4 cup soy sauce
  • 1/2 cup seasoned rice vinegar
  • 1/2 cup canola or vegetable oil
  • 1 teaspoon sesame oil

Place dressing ingredients in a jar with tight lid and shake to combine. Pour over salad above and toss to coat. Garnish with toasted sesame seeds and a couple of cherry tomatoes for color.

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Yum!

 

Asian BBQ Chicken Bahn Mi Sliders

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As of late, I have become a bit obsessed with Bahn Mi sandwiches .  I just love the fresh crisp veggies and herbs, flavorful meats, and that bread! Yum!

Bahn Mi is the Vietnamese word for bread, referring to the French Baguette. Baguettes were introduced to Vietnam during the colonial period. The Vietnamese Baguettes are a bit lighter and airier the the traditional French Baguette and have a bit crispier crust.

Bahn Mi Baguettes are made with a combination of rice and wheat flours which attribute to their lightness, making them the perfect vessel for sandwich making.

The baguettes are typically spread with mayonnaise, toasted and then topped with meats, marinated vegetables, fresh cilantro or other herbs and fresh sliced jalapeno peppers.

I made a sriracha/garlic/lime mayonnaise for mine. I did not toast the bread but you can if you like. Then topped it with Asian BBQ Chicken.

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Then a kale/cabbage mixture (I buy mine at Trader Joes) that I tossed with a little of my sweet and sour pickling marinade, shredded carrots also tossed with marinade, pickled watermelon radish and finished off with a few fresh cilantro sprigs.

 

To make the Asian BBQ Chicken:

Marinate 6 large boneless skinless chicken thighs in the following:

  • 1/4 cup soy sauce or tamari
  • 1/4 cup pineapple juice
  • 1/3 cup packed brown sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fresh minced ginger
  • 2 cloves minced garlic
  • 1 tablespoon oil (canola, olive or vegetable oil)

Marinate the chicken for at least 4-6 hours or overnight. Grill chicken until cooked through ( internal temperature of 165 degrees ).

For the Sriracha Mayonnaise:

  • 1/2 cup good quality mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 clove fresh garlic, very finely minced
  • 1/4 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt

In a bowl whisk together all ingredients. Cover and let stand in the refrigerator for about an hour for flavors to marry.

For the pickled vegetables:

See my previous post sweet and sour pickled vegetables

For the Baguettes: I buy mine at the local Vietnamese Bakery/Sandwich shop (Best Baguette) If you cannot find any in your town here is a recipe that I found to make at home. Baguette Recipe

Once you have made all of the components, then assemble sandwiches as shown above.

For those of you who are gluten free. Try a Bahn Mi rice bowl instead

Enjoy!