Instructions

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)

Chicken Posole:

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:

• 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.