FCL Publix Recipes: Chicken Posole with Bean and Cheese Puffs

Publix Recipes - Chicken Posole with Bean and Cheese Puffs

Enjoy our latest Publix recipe and watch 'First Coast Living' with Casey DeSantis and Curtis Dvorak weekdays at 11:00 and 2:00 on NBC 12.

Chicken Posole with Bean and Cheese Puffs

Servings: 6

Total Time: 40 minutes

Cooking Sequence

Preheat oven; prepare puffs for baking (5 minutes)
Begin prep steps for chicken recipe; bake puffs (10 minutes)
Complete both recipes; serve (25 minutes)

Cooking Instructions

Chicken Posole

Ingredients

1 Deli rotisserie chicken, shredded
1 large poblano pepper, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup queso fresco (or Monterey Jack) cheese, crumbled
1 lime
2 tablespoons canola oil
8 oz prediced yellow onions (1 1/2 cups)
3 teaspoons ground cumin
4 cups unsalted chicken stock (or broth)
2 (15.5-oz) cans white hominy (or white corn), drained and rinsed
2 (4.5-oz) cans diced green chiles
1 teaspoon kosher salt
1 ripe Hass avocado, diced

Prep

Shred chicken (about 3 cups), Chop poblano (1 cup), cilantro, and garlic.
Crumble cheese; cut lime into wedges.

Steps

Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add onions and poblano; cook 4–5 minutes or until tender. Add garlic and cumin; cook and stir 1 minute.

Stir in chicken, stock, hominy, chiles, and salt; bring to a boil. Reduce heat to low; simmer 7–8 minutes, stirring occasionally, or until hot and flavors have blended. Meanwhile, dice avocado.

Top each bowl of soup with cilantro, cheese, avocado, and a squeeze of lime juice. Serve. (Makes 8 servings.)

Bean and Cheese Puffs

Ingredients

Cooking spray
6 frozen puff pastry shells (10 oz)
3/4 cup refried beans (or frijoles charros machacados)
6 tablespoons queso fresco (or Monterey Jack) cheese, crumbled
1 teaspoon ground cumin, divided

Steps

Preheat oven to 425°F. Coat baking sheet with spray; place shells on baking sheet. Bake only 15 minutes.
Press the center of each shell down to make a well; place 2 tablespoons beans and 1 tablespoon cheese in center of each shell.

Coat shells with spray and sprinkle with cumin. Bake 5–6 minutes or until beans and cheese are hot. Let stand 5 minutes before serving.

Aprons Advice

Complete your meal with soup toppings (pepper sauce, sour cream, tortilla strips), fresh salad blend, and mango Key lime pie for dessert.

This is our Simple Meals version of a traditional Mexican posole; a soup or stew using hominy (plump, puffy kernels of corn) as the main ingredient.


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