Chicken Posole with Bean and Cheese Puffs

Heavenly Chicken Posole & Irresistible Bean and Cheese Puffs: A Flavorful Mexican Experience

Get ready to embark on a culinary adventure with our mouthwatering fusion of Chicken Posole and Bean and Cheese Puffs. This delightful duo wonderfully blends traditional Mexican flavors with a modern twist, promising a dining experience you won't forget. The Chicken Posole, a luscious, comforting soup, utilizes hominy as its core ingredient, offering a taste of authentic Mexican cuisine. The Bean and Cheese Puffs are the perfect accompaniment, offering a delightful contrast in texture with their crisp and flaky shells. Both components are simple to make yet packed with robust flavors, creating a balance of tastes and textures that dance on your palate.

To ensure the ultimate dining experience, pay attention to the selection of your ingredients. Start with a high-quality deli-roasted chicken to impart a succulent flavor to the posole. Opt for fresh cilantro, ripe avocados, and a squeeze of lime to balance the spices with freshness. Proper chopping and shredding are essential here; make sure the chicken is torn into tender, juicy shreds, and the poblano pepper is chopped uniformly to ensure even cooking and flavor distribution.

As for equipment, using a large stockpot will allow you ample space for mixing and blending the posole ingredients until perfection. Preheat your oven to help create those perfect golden puffs, ensuring a crisp exterior with warm, gooey centers. If you're new to puff pastries, remember to press the center of each shell gently to form wells for the filling—this helps prevent them from puffing up too high.

Ingredients

Chicken Posole

• 1 Deli oven-roasted chicken: Provides rich, savory filling.
• 1 large poblano pepper: Adds a mild spice and smoky depth.
• ½ bunch fresh cilantro: Offers a refreshing finish and aromatic flair.
• 4 cloves garlic: Enhances savory and rich flavor.
• ½ cup queso fresco (or Monterey Jack) cheese: Balances the flavors with creamy texture.
• 1 lime: Adds acidity and freshness. Cut into wedges for serving.
• 2 tablespoons canola oil: For sautéing and adding healthy fat.
• 8 oz diced fresh yellow onions (about 1 ½ cups): Base flavor for the soup.
• 1 tablespoon ground cumin: Adds warmth and earthiness.
• 2 (15.5 oz) cans white hominy (or white corn): Traditional posole ingredient.
• 2 (4 oz) cans diced green chilies: Infuse mild spice and depth.
• 32 oz unsalted chicken stock (or broth): Creates the soup base.
• 1 teaspoon kosher salt: Enhances the flavors.
• 1 ripe Hass avocado: For creamy garnish and richness.

Bean and Cheese Puffs

• Cooking spray: Prevents pastry sticking.
• 6 frozen puff pastry shells (10 oz): Provides the flaky, crisp base.
• 6 tablespoons queso fresco (or Monterey Jack cheese): Melts for creamy texture.
• ¾ cup refried beans: Rich, hearty filling for the puffs.
• 1 teaspoon ground cumin, divided: Add warmth and complexity to beans.

Step-by-Step Instructions

Preparation Sequence

1. Preheat the oven; prepare puffs for baking (5 minutes)
2. Begin chicken through step 1; bake puffs (10 minutes)
3. Complete both recipes; serve (25 minutes)

Chicken Posole

1. Shred the chicken: Approximately 3 cups. This ensures even distribution and a tender bite.
2. Prepare the veggies: Chop poblano, removing any seeds and the membranes – about 1 cup. Coarsely chop cilantro (½ cup) and garlic. Crumble the cheese and cut lime into wedges.
3. Sauté base ingredients: Preheat a large stockpot on medium-high heat for 2–3 minutes. Add the canola oil, followed by the onions and poblanos. Cook for 4–5 minutes until tender, stirring as needed.
4. Infuse with flavor: Add garlic and cumin, stirring for about 1 minute until fragrant.
5. Prep canned goods: Drain and rinse hominy, then drain green chilies.
6. Add main ingredients: Stir the shredded chicken, stock, hominy, chilies, and salt into the pot. Bring the soup to a boil.
7. Simmer: Lower heat and simmer for 7–8 minutes. Stir occasionally until flavors meld and chicken heats to 165°F internally.
8. Ready the avocado: Halve, remove flesh, and cube avocado for garnish.
9. Serve: Ladle posole into bowls, and garnish with cilantro, cheese, and avocado. Serve with lime wedges.

Bean and Cheese Puffs

1. Preheat oven: Set to 425°F. Spray a baking sheet lightly with cooking spray.
2. Bake shells: Arrange puff pastry shells on prepared baking sheet. Bake for 15 minutes, or until golden brown.
3. Prepare filling: Crumble cheese while shells are baking.
4. Assemble puffs: Gently press the center of each baked shell to create wells. Fill each with 2 tablespoons of refried beans and 1 tablespoon of cheese.
5. Season and bake: Coat again with cooking spray, sprinkle with cumin, and return to oven for 5–6 minutes, until hot.
6. Finish and serve: Allow to stand for 5 minutes before serving.

Tips for Troubleshooting

• Posole too greasy? Skim excess fat off the top with a spoon for a lighter broth.
• Puffs not rising? Ensure the oven is fully preheated, and place pastry in the center rack for even cooking.
• Posole lacking depth? Add additional cumin or a touch more salt for robustness.
• Avocado browning quickly? Squeeze lime juice over it right after cutting to prevent oxidization.

Ideas for Pairing with the Recipe

• Side Dishes: A fresh salad of mixed greens with a citrus vinaigrette provides a crisp and fresh contrast, while tortilla chips with a fiery salsa further accentuate the Mexican flavors.
• Drinks: Pair with a chilled sangria or a refreshing margarita. For non-alcoholic options, consider a lime-infused sparkling water or a traditional horchata.
• Desserts or Garnishes: Follow your meal with a slice of mango Key lime pie or churros served with a chocolate dipping sauce, ensuring a sweet conclusion.

How to Store Properly

• Refrigeration: Store the posole in an airtight container for up to four days in the refrigerator. Store the puffs separately for up to two days. Reheat gently to avoid overcooking.
• Freezing: Posole freezes well for up to three months. Defrost thoroughly in the refrigerator and then gently reheat on the stove. It's best to freeze the soup before adding avocado and cheese for optimal texture.
• Puff storage: Puff pastries don't freeze well and are best consumed fresh. If you must freeze, reheat them in the oven to restore some crispness.

FAQs

• Can I use chicken thighs instead of deli-roasted chicken? Yes, cook chicken thighs thoroughly and shred them as a replacement, adding even more flavor.
• What if I don't have poblano peppers? Substitute with green bell peppers or a mix of bell and jalapeño for added spice.
• Are there gluten-free options? For the puffs, look for gluten-free puff pastry alternatives. The posole is naturally gluten-free.
• Can I use fresh hominy instead of canned? Absolutely, though soak and cook fresh hominy beforehand as it requires more time to soften and cook fully.