Publix Aprons Back to the Table: Chicken Posole

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Chicken Posole with Bean and Cheese Puffs
Total Time – 40 minutes (Makes 6 Servings (with leftovers))

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.

MEAL SHOPPING LIST
Produce
8 oz prediced yellow onions (1 1/2 cups)
1 large poblano pepper
4 cloves garlic
1/2 cup fresh cilantro
1 ripe Hass avocado
1 lime
Deli
1 rotisserie chicken
Frozen
6 puff pastry shells (10 oz)
Dairy
1/2 cup + 6 tablespoons queso fresco (or Monterey Jack) cheese
Dry Grocery
2 (4.5-oz) cans diced green chiles
2 (15.5-oz) cans white hominy (or white corn)
4 cups unsalted chicken stock (or broth)
4 teaspoons ground cumin
3/4 cup refried beans (or frijoles charros machacados)
From Your Pantry
2 tablespoons canola oil
1 teaspoon kosher salt
Cooking spray

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

Recipe: Chicken Posole
Total Time – 30 minutes (Makes 8 Servings)

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:
1. 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.
2. 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.
3. Top each bowl of soup with cilantro, cheese, avocado, and a squeeze of lime juice. Serve. (Makes 8 Servings.)

CALORIES (per 1/8 recipe) 300kcal; FAT 18g; SAT FAT 4g; TRANS FAT 0g; CHOL 50mg; SODIUM 920mg; CARB 19g; FIBER 5g;
SUGARS 2g; PROTEIN 17g; VIT A 10%; VIT C 45%; CALC 10%; IRON 10%

Recipe: Bean and Cheese Puffs
Active Time – 15 minutes, Total Time – 40 minutes (Makes 6 Servings)

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:
1. Preheat oven to 425°F. Coat baking sheet with spray; place shells on baking sheet. Bake only 15 minutes.
2. Press the center of each shell down to make a well; place 2 tablespoons beans and 1 tablespoon cheese in center of each shell.
3. 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.

CALORIES (per 1/6 recipe) 260kcal; FAT 16g; SAT FAT 5g; TRANS FAT 0g; CHOL 5mg; SODIUM 410mg; CARB 23g; FIBER 3g;
SUGARS 2g; PROTEIN 8g; VIT A 2%; VIT C 0%; CALC 6%; IRON 10%

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